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Session 1: Favorites of Spain Caramelized Sea Scallops with Marcona Almond Butter - Chicken Mar i Muntanya with Shrimp, Mussels, Green Beans, Piquillo Peppers, and Chorizo - Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham
Session 2: Italian Home Cooking Fall Salad with Baby Leeks, Parmesan Cheese, Fuyu Persimmon, Pine Nuts, Prosciutto, and Sherry Vinaigrette - Meatballs with Pappardelle - Grissini (Breadsticks) - Panna Cotta
Session 3: American Supper Classics Iceberg Lettuce Slices with Blue Cheese Dressing, Oven-Roasted Tomatoes, Bacon, and Brioche Croutons - Beef Short Ribs - Smashed Roasted Marble Potatoes - Apple Fritters
What you will learn
Any fan of fine food is familiar with the name Thomas Keller. A legend among chefs around the world, Keller is the only American ever awarded simultaneous three-star Michelin ratings for two different restaurants.
While best known for his highly acclaimed haute cuisine, in Ad Hoc at Home Chef Keller expresses his love for a great home cooked meal. In this celebrated book, he steps out of his restaurant kitchen to offer recipes for doable and beloved everyday meals from cuisines around the world. These delicious dishes are everyday staples that are easy for the home cook to make over and over again while improving their culinary skills and confidence.
In this series based on his book and designed with Sur La Table, our chef instructors will show students how to prepare Keller’s reinterpreted classics from Spanish, Italian and American cuisines with true restaurant flair. With helpful “light bulb moment” tips, prepare to bring the flavors of the finest kitchens to your table at home.
We’ll share Keller’s methods for bringing together great quality ingredients and proven cooking techniques to consistently create delicious results at home, every time. Students will explore exciting new flavor combinations while learning key professional cooking skills like how to properly season dishes like a pro and sear seafood perfectly every time, as well as how to best sauté, pan-roast and braise meats like an expert, plus much more.
Fresh Apple Fritters, Caramelized Sea Scallops with Marcona Almond Butter, Beef Short Ribs with Smashed Roasted Marble Potatoes, and Homemade Meatballs with Fresh Pappardelle Pasta—these are just a few of the many dishes you’ll master in this three-part cooking class series designed to take your everyday home cooking to delicious and entirely new heights.
Class is only available as the three part series. Classes taught by Sur la Table Chefs; Thomas Keller will not be in attendance.