Taste of the Mediterranean

Taste of the Mediterranean

$89.00
Per Seat
Ages 14+ (Paying adult must accompany ages 17 & under.)
Class ID: 6323133
CHEF: Eddie C.
Taste of the Mediterranean
This class has been cancelled.
Location:
New York ,
NY
Change Location
Date:
Apr 21, 01:00 PM
Change Date
Sorry, there are no other dates available for this class at this location.
We regret to inform you that there are only 16 space(s) available in this class. Please adjust your number of attendees, add to cart, and proceed to Checkout.
Menu
  • Moroccan Spiced Seared Scallops with Roasted Garlic Aioli
  • Carrot Salad with Cumin Seed and Feta
  • Couscous with Mint, Lemon and Toasted Almonds
  • Pistachio and Phyllo Bites with Apricot Syrup
Instructor: Eddie C.
What you will learn
Class Description: Join us for a colorful and crave-worthy class where we will learn how to practice searing Moroccan-spiced scallops, create a flavor packed carrot salad, cook couscous highlighted with fresh mint, lemon, and toasted almonds. Take this class, and you’ll be coming home with a taste of the Mediterranean.


What To Expect: Great cooking is about more than 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.