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SKU: 2858173

Seafood Workshop Online Cooking Class

Get ready to learn six seafood dishes that are nothing short of sublime. Our tantalizing assortment of flavor-forward recipes makes full use of the oceans’ bounty, with recipes for everything from salmon and tuna to mussels, shrimp and...Read More

19 96 $19.96
Sugg. $29.95
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ONLINE ONLY
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Description

Get ready to learn six seafood dishes that are nothing short of sublime. Our tantalizing assortment of flavor-forward recipes makes full use of the oceans’ bounty, with recipes for everything from salmon and tuna to mussels, shrimp and scallops.

Seafood may have a reputation for being finicky or difficult to cook, but in reality it’s one of the best ways to get dinner on the table quickly. Even if your previous seafood experience amounts to warming up a box of fish sticks, you’ll be able to create these simple and delicious dishes.

Learn at your own pace as you discover new recipes, develop your skills and practice timesaving techniques with Sur La Table National Chef Joel Gamoran.

Lessons and recipes in this class:

cod Fish and Shellfish
Basics

salmon Pan-Seared Salmon with Lemon Beurre Blanc

mussels Mussels Steamed in Red Curry Coconut Broth

shrimp tacos Chipotle Lime Shrimp
crab cakes Classic Crab Cakes with Remoulade Sauce

scallops Seared
Scallops

tuna skewers Rosemary Tuna Skewers with Olives and Tomatoes

Watch the Preview Hide

How it works Hide

  • Once you purchase a class (or receive one as a gift), you (or the gift recipient) will receive a confirmation email with enrollment instructions
  • Visit any time, as often as you like—just make sure that you’re logged in to your Sur La Table account
  • You can pause, review and skip around within the course materials, so it’s easy to learn at your own pace
  • You’ll have access to printer-friendly, downloadable instructions for every recipe, as well as supplemental course materials that take a deeper dive into topics discussed in class
  • View shopping and equipment lists, and easily purchase needed equipment with links to our course shops
  • Start conversations with your classmates or ask questions using the in-course Discuss button
  • Share pictures in the Gallery or use the social media links to share with your friends

What you get Hide

  • Online cooking class (class run time: 1 hour, 19 minutes)
  • Unlimited access to downloadable step-by-step recipes and all supplemental course materials
  • Shoppable equipment collections for each recipe
  • On-demand step-by-step video tutorials

The instructor Hide

Joel Gamoran, Sur La Table National Chef

FAQs Hide

  • Q: I think this might be fun, but I don’t know much about cooking. Which class is right for me?
  • A: Our classes are great for cooks of all skill levels—pick whichever one sounds interesting to you.
  • Q: Can I take a course with my friends?
  • A: Each course has a in-class Discussion area—as long as your friends are enrolled in the same class, you’ll be able to post messages and pictures or ask questions. You can also share your progress through the course with links to social media.
  • Q: I’m interested in learning how to cook XX, but I don’t see a course for that. Can I make a suggestion?
  • A: Sure! We’re always interested in hearing from you. And keep checking our Courses page—we add new classes on a regular basis.
  • Q: Can I download my class to watch offline?
  • A: Access to the course itself requires a working internet connection. That said, the recipes and some supplemental course materials can be downloaded for offline use.
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Questions & Answers

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Browse 7 questions Browse 7 questions and 11 answers
Why did you choose this?
Sur La Table Store
To learn more about seafood cooking.
Margaret W on Sep 11, 2016
Cooking fish is my weak point. I wanted the ability to repeatedly review instructions when I wanted...as often as I wanted.
Christine D on Sep 11, 2016
To learn more about seafood cooking.
Margaret W on Sep 11, 2016
I wanted to try an online class b/c I really enjoyed the seafood class that I took in person at Easton and wanted to see if I could learn anything new........
Lisa S on Sep 11, 2016
Cooking fish is my weak point. I wanted the ability to repeatedly review instructions when I wanted...as often as I wanted.
Christine D on Sep 11, 2016
I wanted to try an online class b/c I really enjoyed the seafood class that I took in person at Easton and wanted to see if I could learn anything new........
Lisa S on Sep 11, 2016
Is it 29.95 per online class? How many lessons
dale r on Aug 25, 2016
BEST ANSWER: There are six lessons in this class:

FISH AND SHELLFISH BASICS
PAN-SEARED SALMON WITH LEMON BEURRE BLANC
MUSSELS STEAMED IN RED-CURRY COCONUT BROTH
CHIPOTLE-LIME SHRIMP TACOS
CLASSIC CRAB CAKES WITH REMOULADE SAUCE
SEARED SCALLOPS
Are the online classes live?
Robin B on Aug 25, 2016
BEST ANSWER: The classes are pre-recorded and available via stream. An active internet connection is required to view them.
I just want to confirm that there is no 'scheduled' class time. I do the class at my leisure when it is convenient?
A shopper on Sep 2, 2016
BEST ANSWER: Yes, you are correct. You can watch your class whenever you like and as often as you like.
I have purchased a class and received confirmation for the Seafood class. I can't figure out how I get to the class to get started. Can you help me?
Karen H on Sep 4, 2016
BEST ANSWER: There should be a link in the confirmation email you received. There is also a link in your "My Account" section on the Sur La Table site. You'll find it on the left column under"My Classes." If for some reason none of that works, please contact customer service.
You say that we can revisit the classes, but are there any actual date restraints involved?
Rosemary I on Sep 22, 2016
BEST ANSWER: Rosemary, there are no date restraints. This is an online class you can use anytime - it never expires. Keep cooking! Bernard
Are any of your online classes closed-captioned, as I know there are Deaf and hard-of-hearing people who would love to take your classes online?
Todd H on Sep 11, 2016
BEST ANSWER: The classes are not currently close-captioned, but we will look into it.
 

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