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Cooking Scrappy: All-American Recipes

  • - Per Seat
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: Pickle Juice Brined Pork Chop with Crispy Dill - Broccoli Stem Slaw, Black-eyed Peas and Peanuts - Deep-Dish Bruised Pear Pie with Cinnamon Ice Cream

Class Description: SCRAPS, our popular show on A&E, explores the ins and outs of sustainable cooking by turning commonly discarded ingredients into unforgettable meals. Now it’s your turn to become part of the no-waste revolution. Learn how to transform broccoli stems into slaw and give pickle juice new life as a pork chop brine. And those past-their-prime pears? Think warm, comforting dessert paired with cinnamon ice cream.

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:Cooking Scrappy: All-American Recipes