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Summer Weeknight Meals

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Ages 14 and Older.

Please note: Students under the age of 18 must be accompanied by a paying adult. Class price is per person.
Menu: Israeli Couscous with Clams, Leeks and Tomatoes - Sheet Pan Chicken with Cauliflower and Shallots - Kinda-Nicoise with Fried Green Beans, Roasted Kale, Lentils and Caper Mayo

Class Description: Up your weeknight dinner game with these three one-pan meals. Learn techniques for roasting, preparing couscous, cooking shellfish and even making your own mayo. And the best part? Clean up is a breeze.

Please note: Students under the age of 18 must be accompanied by an adult. Class price is per person.

Class recipes used with permission from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker by the Editors at America's Test Kitchen.
Published by America's Test Kitchen.



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:Summer Weeknight Meals