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How to Make Stock from Scratch

  • - 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: Roasted Chicken Carcass Chicken Stock - Pressure Cooker Chicken Stock - Pressure Cooker Vegetable Stock

Class Description: Take your cooking to new depths—of flavor. We’ll show you how to create rich, savory homemade stock for soups, sauces, risotto and more. Plus, you’ll repurpose kitchen scraps to reduce waste—it’s a win-win.



What To Expect: Great cooking is about more than recipes—it's about techniques.

  • How-To classes are 45 minutes in length, and are limited to 20 students
  • You will be standing and observing for most of the class with the opportunity to participate during rotational hands-on
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a taste of the dish at the end of class
  • 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:How to Make Stock from Scratch

Oregon