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Watermelon Gazpacho with Watermelon-Avocado Salsa
"Lox" Tuna Crudo with Cucumber, Red Onions and Capers
Spiralized Rainbow Vegetable Salad with Chile–Lime Vinaigrette
Pistachio and Walnut Baklava Bites
What you will learn
Menu: Watermelon Gazpacho with Watermelon-Avocado Salsa – "Lox" Tuna Crudo with Cucumber, Red Onions and Capers – Spiralized Rainbow Vegetable Salad with Chile–Lime Vinaigrette – Pistachio and Walnut Baklava Bites
Class Description: During a summer heat wave, the last thing you want to do is turn on the oven—and now you don’t have to. Join us and discover how a raw food diet (featuring unprocessed ingredients that haven’t been exposed to temperatures over 118° F) can benefit both you and the environment. You’ll work alongside classmates as you practice everything from spiralizing veggies and making vinaigrette to creating a refreshing blended soup and a nutty no-bake dessert. Plus, we’ll show you how simple it can be to create global flavors while retaining all the nutrients and essential enzymes of fresh ingredients.
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.