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New Ideas for Spring Vegetables

  • - Per Seat
Ages 18 and Older
Menu: Asparagus Bisque with Black Pepper Crème Fraiche - Spring Pea and Lemon Soufflé - Farmers Market Spring Vegetable Risotto with Fresh Herbs

Class Description: If you enjoy finding delicious new ways to showcase fresh produce, this is the class for you. Our instructor will show you how to transform spring ingredients into everything from a creamy bisque to a rich, flavorful risotto. You’ll hone knife skills alongside classmates and learn how to whip egg whites for a perfectly risen savory soufflé.

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:New Ideas for Spring Vegetables