Roasted Cauliflower Steaks with Green Olive and Parsley Vinaigrette
Wild Mushroom Galettes
Winter Squash Bread Pudding with Spinach and Gruyère
Vegan Coconut Chocolate Tarts
Instructor: Amy G.
What you will learn
Menu: Roasted Cauliflower Steaks with Green Olive and Parsley Vinaigrette - Wild Mushroom Galettes - Winter Squash Bread Pudding with Spinach and Gruyère - Vegan Coconut Chocolate Tarts
Class Description: Looking to elevate your vegetables front and center? In this class, you’ll update your repertoire with soul-warming recipes for year-long meatless cooking. You’ll start by mixing dough to shape free-form savory wild mushroom tarts. We will then roast cauliflower steaks to nutty, caramelized perfection and put together the ultimate savory bread pudding. To sweeten the end of class, we’ll enjoy no-bake coconut chocolate tarts.
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.