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Vegetables Forward

  • - Per Seat
Ages 18 and Older
Menu: Lemon and Leek Beef Meatballs - Stuffed Sweet Onions with Rice, Mint and Pine Nuts - Fava Bean and Saffron Frittata

Class Description: Move over, meat—we’re creating super-satisfying dishes starring the season’s best vegetables. Get hands-on practice steaming and sautéing veggies to bring out incredible natural flavors. And discover creative ways to up the veggie quotient in beef meatballs.

Class recipes used with permission from Jerusalem copyright © 2012 by Yotam Ottolenghi and Sami Tamimi.
Photography copyright © 2012 by Jonathan Lovekin.
Published by Ten Speed Press, 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:Vegetables Forward