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Brussels Sprouts Leaves Salad with Pear, Bacon and Pecan
Maple-Roasted Acorn Squash with Rosemary and Pecans
Sweet Potato Buckwheat Pancakes
What you will learn
Menu: Brussels Sprouts Leaves Salad with Pear, Bacon and Pecan - Maple-Roasted Acorn Squash with Rosemary and Pecans - Sweet Potato Buckwheat Pancakes
Demonstration Description: Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield celebrates the world of fresh produce. He believes in making the most out of the edible parts of the plant and has written Root to Leaf to extend his authentic approach to everyday cuisine to the home kitchen.
In this very special demo class, Chef Satterfield joins us in the Sur La Table kitchen to show you how to recreate some of his favorite recipes. He’ll walk you through easy techniques to incorporate seasonal fresh produce into everyday cuisine. Whether you are an omnivore or a vegan, there is something for everyone in this stunning cookbook.
**Class Bonus: All students will go home with a copy of Chef Satterfield's James Beard award-nominated cookbook, Root to Leaf.
What To Expect:
Great cooking isn't about recipes—it's about techniques. In this demonstration-style class, our guest instructor will prepare the dishes and lead the discussion while you sit, take notes and ask questions
Students will enjoy a generous taste of every dish
Learn fundamental skills for a lifetime of great cooking
Interact with classmates and the instructor for a rich learning experience
Classes are 2 to 2 1/2 hours, unless otherwise noted above
Students receive a coupon good for 10% off in-store purchases the day of class