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Seared Scallops with Tarragon Beurre Blanc
Chicken in White-Wine Pan Sauce
Steamed Asparagus with Hollandaise Sauce
Chocolate Lava Cake with Chambord Crème Anglaise
What you will learn
Menu: Seared Scallops with Tarragon Beurre Blanc - Chicken in White-Wine Pan Sauce - Steamed Asparagus with Hollandaise Sauce - Chocolate Lava Cake with Chambord Crème Anglaise
Class Description: A good repertoire of sauces adds flavor to your dishes and color to your presentations. And most are simple to make. In this class the chef instructor will demonstrate how to create classic sauces and guide you in how to pair them in dishes with meats, vegetable, or desserts while providing helpful hints for taking any dish to the next level.
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.