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Seared Scallops Salad with Blood Orange Vinaigrette
Beef Tenderloin with Green Peppercorn Sauce
Blasted Cauliflower with Lemon and Chili
Chocolate Whiskey Soufflé
What you will learn
Menu: Seared Scallops Salad with Blood Orange Vinaigrette – Beef Tenderloin with Green Peppercorn Sauce – Blasted Cauliflower with Lemon and Chili – Chocolate Whiskey Soufflé
Class Description: Discover how easy it is to create and share a seasonal dinner using the freshest ingredients from both land and sea, accented with bright flavors simply prepared. Working side-by-side with other students and with tips from our expert chef instructor, you'll develop essential cooking skills for a future filled with great cuisine.
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.