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Foolproof Entertaining with America’s Test Kitchen: Steak Dinner for a Crowd

  • - 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: Pan-Seared Thick-Cut Strip Steaks with Red Wine Pan Sauce - Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing - Pureed Butternut Squash with Orange - Skillet Apple Crisp with Vanilla, Cardamom, and Pistachios

Class Description: Planning a meal for a crowd can be an intimidating prospect, even for the most seasoned cooks. America’s Test Kitchen has assembled the perfect menu, complete with make-ahead suggestions and timing tips, to make things easier. In this class, you’ll learn how to make pan-seared thick-cut steaks for two or ten people with a red wine pan sauce that’s pure elegance. We’ll cover how to make an arugula and escarole salad with blue cheese, figs, and warm port dressing and a pureed butternut side dish that will elevate any meal. Finally, you’ll see why we cook and bake our favorite apple crisp right in the skillet for a crowd-pleasing dessert.

America's Test Kitchen has been teaching millions of home cooks the secrets to success in the kitchen for 25 years. You know America's Test Kitchen from their two public television shows (watched by 4 million people every week) as well as their bestselling cookbooks, legendary magazines, and trusted websites and online cooking school. This unique class brings the best of America's Test Kitchen, Cook's Illustrated, and Cook's Country to our stores. Learn foolproof techniques from the team that tests everything to find the very best recipes, kitchen gear, and ingredients.



What To Expect: Great cooking is about more than 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.