Wok: Savory to Sweet

Wok: Savory to Sweet

$59.00
Per Seat
Ages 14+ (Paying adult must accompany ages 17 & under.)
Class ID: 6315782
CHEF: Mike S.
Wok: Savory to Sweet
This class has been cancelled.
Location:
Change Location
Date:
Mar 19, 02:00 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
  • Chicken and Chive Dumplings
  • Chinese Barbeque Pork Tenderloin
  • Wok-Fried Green Beans with Chili
  • Creamy Egg Custard Tartlets
Instructor: Mike S.
What you will learn
Menu: Chicken and Chive Dumplings - Chinese Barbeque Pork Tenderloin - Wok-Fried Green Beans with Chili - Creamy Egg Custard TartletsClass Description: Join us to learn the ins and outs of wok cooking. From dumplings to BBQ pork tenderloin and fried green beans to creamy egg custard tartlets. By the end of the class, you will know how to steam, stir-fry, deep-fry and candy ingredients all from the comfort of your wok.


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.