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Roasted Chicken with Arugula Pesto, Taleggio, and Cherry Tomatoes
Warm Rosemary and Garlic Olives with Parmesan Flatbread
Bulgur and Parsley Salad with Goat Cheese and Red Wine Vinaigrette
Red Grape, Polenta, and Olive Oil Cake
Instructor: Amy G.
What you will learn
Menu: Roasted Chicken with Arugula Pesto, Taleggio, and Cherry Tomatoes - Warm Rosemary and Garlic Olives with Parmesan Flatbread - Bulgur and Parsley Salad with Goat Cheese and Red Wine Vinaigrette - Red Grape, Polenta, and Olive Oil Cake
Class Description: Join us at our Mediterranean table with dishes influenced by the cuisines of Italy, Spain and France. Try your hand at roasting chicken, making pesto with arugula, and dressing up summer salad with a red wine vinaigrette. Enjoy your own warm-from-the-oven flatbread and bake an exceptionally moist cake with unexpected ingredients: polenta and olive oil.
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.