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Skillet Soufflé Pancake with Lemon Syrup and Blackberries
New England Crab Cake Eggs Benedict with Old Bay Hollandaise
Bacon and Leek Potato Hash with Chive Crème Fraîche
What you will learn
Menu: Skillet Soufflé Pancake with Lemon Syrup and Blackberries - New England Crab Cake Eggs Benedict with Old Bay Hollandaise - Bacon and Leek Potato Hash with Chive Crème Fraîche
Class Description: Join us for this fun, hands-on class and learn secrets for creating an impressive menu of scrumptious brunch dishes. Our instructor will walk you through the steps for everything from poaching eggs to making perfect hash. You’ll enjoy working alongside classmates learning to make crab cakes and homemade hollandaise sauce for the best eggs Benedict you’ve ever tasted. We’ll show you how to easily mix and bake deliciously light and airy soufflé pancakes featuring fresh summer fruit. Plus, our instructor will share tips and tricks for stress-free summer entertaining.
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.