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A Love for Seafood

  • - Per Seat
Ages 18 and Older
Menu: Swordfish Steak with Crispy Capers - Shrimp in the Shells with Lots of Garlic and Probably Too Much Butter - Olive Oil-Poached Tuna with Fennel and Oranges

Class Description: Can’t bear another uninspired grilled salmon? Try a fresh spin on seafood with skills for everything from searing swordfish to oil-poaching tuna. And if you’ve never cooked shell-on shrimp before, prepare to be amazed.

Class recipes used with permission from Dining In: Highly Cookable Recipes
. Copyright © 2017 by Alison Roman.
Photographs copyright © 2017 by Michael Graydon and Nikole Herriott.
Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Class recipes used with permission from Cherry Bombe: The Cookbook by Kerry Diamond and Claudia Wu. Copyright © 2017 by Cherry Bombe, Inc.
Photographs by Alpha Smoot.
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:A Love for Seafood