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Mini-Crab Cakes with Herbed Aioli
Rosemary-Crusted Steak with Porcini Butter
Roast Beet and Arugula Salad with Walnut Vinaigrette
Lemon Pot de Crème with Pistachios
What you will learn
Menu: Mini-Crab Cakes with Herbed Aioli - Rosemary-Crusted Steak with Porcini Butter - Roast Beet and Arugula Salad with Walnut Vinaigrette - Lemon Pot de Crème with Pistachios
Class Description: What better way to celebrate San Francisco than sharing a lavish feast with family and friends? In this special class, you will practice preparing a menu showcasing elegant, seasonal flavors. Our instructor will walk you through the steps for making everything from crab cakes to perfectly cooked beef medallions. You'll learn the surprisingly simple techniques for creating aioli, vinaigrette and flavored butter. Plus, we'll share secrets for creating a deliciously smooth pot de crème.
*Please Note: Class price is per person.
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 for students 18 and older and run for 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.