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Salt Block Cooking 101 with Mark Bitterman

Salt Block Cooking 101 with Mark Bitterman

Class ID: CFA-2694032
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Salt Block Cooking 101 with Mark Bitterman
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Cancellation Policy

Thank you for registering to attend a Sur La Table Cooking Class or Private Event. This policy describes what happens should you need to cancel. To receive a full refund, cancel up to 48 hours before the scheduled start time for cooking classes and at least 14 days before the scheduled date for private events. Refunds will be processed using the original payment method. Should you prefer, you can choose to receive your refund in the form of a Sur La Table Gift Card.

Unfortunately, we are unable to offer refunds or in-store credit for cancellations made within 48 hours of your class start time or within 14 days of your private event. Cancellations or changes can be made (1) in person at the class location or (2) by calling toll-free Customer Service at 317-559-2041 during normal business hours. We cannot accept or honor cancellations made by email or left on voicemail.

When Sur La Table must cancel a class due to inclement weather or other circumstances beyond our control (e.g., power outages, facility issues, etc.), we will attempt to notify you by email or telephone with as much notice as possible. If this occurs, Sur La Table will issue a full refund to the original form of payment or, should you choose, a Sur La Table gift card. However, if we do not affirmatively cancel a class by email or telephone and you are unable to attend, our standard cancellation policy applies. Please note that Sur La Table reserves the right to modify class menus at any time due to ingredient availability or seasonality.

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Salt Block Cooking 101 with Mark Bitterman
Salt Block Cooking 101 with Mark Bitterman
SKU: CFA-2694032
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$ 75.00
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BOUGHT TOGETHER (20)

Menu
  • Watermelon and Feta Salad
  • Salt-Baked Walnut Brioche Scones
  • Salt-Crust Scallops with Thai-Lime Dipping Sauce
  • Salt-Melted Chocolate Fondue with Crisp Bacon Sauce
What you will learn
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.


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.
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Salt Block Cooking 101 with Mark Bitterman
Salt Block Cooking 101 with Mark Bitterman
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Salt Block Cooking 101 with Mark Bitterman