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Easter Table

  • - Per Seat
Ages 18 and Older
Menu: Savory Goat Cheese Tart with Zucchini and Thyme - Rosemary Rack of Lamb with Cucumber Dill Sauce - Strawberry Rhubarb Compote with Greek Yogurt

Class Description: Just can’t bear another boring Easter ham or lackluster lamb? Try a fresh take on the traditional feast with an herb-accented rack paired with cool, creamy tzatziki. Add in a savory tart and seasonal fruit compote and let the compliments begin.

Class recipes used with permission from Make It Ahead: A Barefoot Contessa Cookbook. Copyright © 2014 by Ina Garten.
Photographs by Quentin Bacon.
Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.

Times and Locations:Easter Table