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Grilled Shrimp and Tomatoes with Cannellini Beans and Sage
Seared Pork with Roasted Grapes
Citrus and Fennel Salad with Ricotta Salata
Zabaglione (Marsala Custard) with Summer Berries
What you will learn
Menu: Grilled Shrimp and Tomatoes with Cannellini Beans and Sage - Seared Pork with Roasted Grapes - Citrus and Fennel Salad with Ricotta Salata - Zabaglione (Marsala Custard) with Summer Berries
Class Description: Join us in the kitchen for a dinner in Italy —no passport required. Our instructor will teach you techniques for transforming fresh, seasonal ingredients into a menu bursting with bold, authentic Tuscan flavors. You’ll work alongside other students learning secrets for everything from grilling seafood to perfectly searing and roasting pork tenderloin. We’ll show you how to make a savory, summer-style ragu and end on a sweet note with a scrumptious, from-scratch custard. Once you discover how easy it is to combine bright and rich Tuscan flavors, you’ll look forward to creating a summer feast for family and friends.
Please Note: In most locations, local restrictions require we grill indoors.
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.