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Curried Chicken Salad with Red Grapes, Walnuts and Dried Currants
Star Anise Crispy Stir-Fried Beef with Scallions
Ancho Chile-Cumin Pork Tenderloin with Orange-Avocado Salsa
Cinnamon Ice Cream with Anise-Poached Pears
What you will learn
Menu: Curried Chicken Salad with Red Grapes, Walnuts and Dried Currants - Star Anise Crispy Stir-Fried Beef with Scallions - Ancho Chile-Cumin Pork Tenderloin with Orange-Avocado Salsa - Cinnamon Ice Cream with Anise-Poached Pears
Class Description: If you're ready to add a zesty twist to your cooking repertoire, this is the class for you. You'll learn the secrets of properly spicing foods and get insight into new flavor combinations. Plus, we'll cover how to store herbs and spices.
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.