Salt Block Cooking 101 with Mark Bitterman

Menu:

Class Description: "The more I cooked with salt blocks and ate from them, the more amazed I became. Salt block cooking shines like a new star in the sky, a beacon for anyone who enjoys fun, flavor and discovery in cooking." Mark Bitterman

James Beard award-winning author Mark Bitterman wrote the book on salt block cooking—literally—and his company offers the largest selection of pink Himalayan salt blocks in the world.

For this very special class, Mark Bitterman joins us in the Sur La Table kitchen to share his recipes and flavor-enhancing secrets. He’ll walk you through techniques for everything from serving and chilling with salt platters to cooking and grilling with salt blocks. Plus, he’ll cover all the essentials for cleaning and maintaining your own salt blocks at home. Don’t miss this incredible opportunity to learn everything you ever wanted to know about cooking with 600-million-year-old Himalayan salt blocks.

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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.