Gourmet cookware store Sur La Table will enhance your cooking repertoire. In these classes you’ll learn new recipes and cooking trends, plus you eat the class creations.
For further information or to register for a class, call 800-243-0852 anytime. Contact Sur La Table Los Gatos, 23 University Avenue, 408-395-5576; or Sur La Table Palo Alto, Town & Country Village, 855 El Camino Real, #57, 650-289-0438.
Summer Steak Night
After this class, you might think the best steakhouse in town is your own home. Sur La Table will share with steak lovers the techniques professional chefs use to ensure their grilled steaks aren’t just good, but mouthwatering, tender, juicy, and irresistible every time. They’ll give you new ideas for using fresh ingredients, and show you how to get the best results when using the grill to cook vegetables and fruits for perfectly paired sides and even a dessert.
Menu: Mozzarella, Basil, and Grilled Tomato Bruschetta; Grilled Ribeye Steaks with Gorgonzola-Walnut Butter; Smashed Yukon Gold Potatoes with Garlic-Parmesan Vinaigrette; Strawberry Pie Sundaes
Summer Steak Night will be held at both the Los Gatos and Palo Alto stores on July 1
French Fruit Desserts
French cuisine is among the most respected in the world, and the French approach to making desserts is nothing short of an art. In this class featuring recipes from Sur La Table’s critically acclaimed book, The Art & Soul of Baking, their chef instructor will walk students through a variety of traditional French dessert techniques, including how to make tart dough, soufflé, and a galette. You’ll learn how to take these techniques and translate them into amazing-to-look-at and even more amazing-to-eat desserts with a special focus on fresh summer fruits.
Menu: French Fruit Tart, Blueberry Clafouti, Strawberry Blintz Soufflés, Plum and Raspberry Galette, Apricot-Frangipane Tart with Orange Blossom Glaze
French Fruit Desserts will be taught at the Los Gatos store on July 30 and at the Palo Alto store on July 3.
Bobby Flay’s Grill It! – 3-Part Series
He discovered his passion for food at the ripe age of 17, after taking a job as cook at the famous New York eatery Joe Allen’s. Since then, the versatile Flay attended The French Culinary Institute, has written nine critically-acclaimed cookbooks, opened several successful restaurants, and has become an in-demand celebrity chef on the likes of Throwdown!, Iron Chef America, Boy Meets Grill and more. Now Flay has teamed up with Sur La Table to challenge the way we think about grilling. Although grilling remains a popular pastime, the secrets to getting professional-quality results remain a mystery for some, while more confident grillers just want new and exciting ideas for meals on the grill. In this intensive grilling workshop you’ll learn to transform your favorite fresh, seasonal ingredients into delicious, inventive meals hot off the grill; expand your grilling repertoire beyond burgers; learn essential grilling techniques such as knowing when your grill reaches the right temperature and judging when your grilled foods are perfectly cooked; and discover recipes for unique marinades, sauces, vinaigrettes, and rubs – and more. Bonus: Each student receives a free autographed copy of Grill It! by Bobby Flay. Note: class available only as the three-part series taught by Sur la Table Chefs; Bobby Flay will not be in attendance.
Session One: Grilling Meat
In the first session they’ll cover everything you need to know to grill an assortment of delicious meats to tender and juicy perfection every time. Learn chef-tested techniques for grilling meat to perfection; maximize flavor using a variety of inventive rubs, marinades, and sauces; and discover new and exciting flavor combinations featuring summer’s bounty.
Menu: Grilled Filet Mignon with Fig-Cabernet Vinegar Glaze, Basil-Rubbed Pork Chops with Nectarine-Blue Cheese Salad and Toasted Pine Nuts, Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce. Perfectly Grilled Corn
Session Two: Grilling Seafood
For session two you’ll move on to the sometimes-intimidating prospect of grilling seafood, and quickly put all your fears to rest. Unlock the pro’s secrets for perfectly grilled fish and shellfish; explore inventive grilling techniques and tools for maximum flavor; enhance the flavors of fish and shellfish with succulent sauces and glazes; and create delicious and easy grilled fruit desserts.
Menu: Perfectly Grilled Shrimp with Smoked Chile Cocktail Sauce, Grilled Salmon with Miso-Orange Glaze, Grilled Scallops with Citrus Ginger Sauce and Rice Noodles, Grilled Bananas with Cinnamon Orange Sauce and Dulce de Leche Ice Cream
Session Three: Basics on the Grill
In the final session they’ll share insider tips and techniques the professionals use to ensure your place as a grilling guru for years to come. Create amazing four-course meals right on the grill; bring out the freshness and flavor of the season’s best ingredients; and learn delicious and unique twists on your favorite summer dishes.
Menu: Grilled New Potato Salad with Bacon and Buttermilk Dressing, Green Chile Cheeseburgers, Grilled Zucchini with Fresh Dill Vinaigrette, Grilled Peaches with Crème Fraiche
The first session of Bobby Flay’s Grill It! will be held at the Los Gatos store July 10, August 11, and September 9; and at the Palo Alto store on July 5 and August 10 and 31.
Summer Wine Country Feast
If you can’t make it to wine country this summer, that’s no problem. Sur La Table will show you how to bring wine country to you with this class that’s perfect for anyone planning on entertaining this season. They’ll uncover techniques for bringing this versatile ingredient to the table with an assortment of wine-friendly dishes full of fun summer flavors. Students will make pasta dough from scratch, and learn how to approach cooking with wine like a professional. To complete the feast, they’ll share recommendations on pairing your creations—from appetizers to dessert—with wines that complement each dish in your entire meal.
Menu: Watermelon and Feta Cheese Salad with Balsamic Drizzle, Summer Vegetable Ravioli with Tangy Yogurt and Albariño Sauce, Seared Flank Steak with Madeira Sauce and Crispy Onions, Blackberry and Dried Cherry Crisp
Summer Wine Country Feast will be held at the Los Gatos store on July 7 and at the Palo Alto store on July 8.
Date Night: Havana Summer Nights
Bring someone special and join Sur La Table’s chefs for a quiet summer night of great food and romance. Cuba’s cuisine is perfect for spicing up any night, especially during summer. In this class you’ll master authentic Cuban flavors and learn all about the special ingredients that make this flavorful food so different from its south-of-the-border neighbors. With these easy recipes, you’ll be serving up dinner Havana-style in no time.
Menu: Grilled Sugarcane Shrimp, Spicy Mojo Steak with Mango-Avocado Salsa, Grilled Corn on the Cob with Queso Blanco and Lime, Caramel Flan
Date Night: Havana Summer Nights will be taught at the Los Gatos store on July 8 and at the Palo Alto store on July7.
Summer Cupcake Workshop
Everyone loves a fresh-baked cupcake, but in this class Sur La Table will show you how to take the beloved sweet treat and make it even better. First, they’ll cover the best ways to make your cupcake batter, and they’ll share proper techniques to ensure your baked goods come out light, fluffy and moist every time. Then you’ll learn how to prepare cupcake frostings in fun summer flavors to top off your creations.
Menu: Mini-Vanilla Cupcakes with Raspberry Buttercream, Blueberry Hill Cupcakes with Lemon-Cream Cheese Frosting, Strawberries and Cream-Filled Cupcakes with Vanilla Buttercream
Summer Cupcake Workshop will be held at the Los Gatos store on July 16 and at the Palo Alto store on July 10.
Summertime Asian Noodles
Perfect for beginners and experienced aficionados alike, in this class Sur La Table’s chefs demystify the wonderful world of Asian noodles. They’ll introduce students to the huge variety of noodles typically found in Asia, including rice and soba noodles, as well as rice paper wrappers, and explain the differences between them. They’ll share secrets for cooking them properly every time, and then use these techniques to prepare simple, warm weather meals that are light and colorful, and perhaps best of all, quick to the table.
Menu: Spring Rolls with Shrimp, Basil, and Pickled Cucumber; Soba Noodles with Soy-Glazed Salmon and Snow Peas; Rice Noodle Salad with Lime-Sriracha Glazed Chicken; Chinese Egg Noodles with Cucumber-Peanut Sauce and Red Chile
Summertime Asian Noodles will be taught at the Los Gatos store on July 20 and at the Palo Alto store on July 22.
Sur La Table will show you how to perfectly grill fish and shellfish and achieve the delicious results you expect when dining out, at home in your own kitchen. You’ll learn an assortment of techniques professional chefs use to ensure restaurant quality results every time, including how to tell when ingredients are done cooking, different tools that make year-round stovetop grilling inside easy, plus methods for marinating and bringing out the most flavors in your seafood. They’ll even share presentation tips for serving your seafood dishes in gourmet style. This globally inspired menu features dishes that are ideal for special occasions, casual backyard gatherings, family meals, and much more.
Menu: Grilled Prosciutto-Wrapped Scallops with Parmesan, Asian Five-Spice Grilled Salmon with Caramelized Fuji Apples, Seared Tuna Steaks with Sesame-Tamari Marinade, Tequila-Lime Shrimp with Roasted Corn and Green Onion Salsa
Grilling Seafood will be taught at the Los Gatos store on July 21 and 22, and at the Palo Alto store on July 21.
SAVEUR Magazine seeks out stories from around the globe that weave together culture, tradition and people through the language of food. Sur La Table has partnered with them to present SAVEUR Cooks, which brings a new variety of themes to their cooking classes.
Saveur Cooks: Carolina-Style Barbecue
Pork is the main event for southeastern pitmasters, and Sur La Table honors one of their classics with a slow-cooked pork shoulder. Every region has their own secret sauce, and they’ll create two: an Eastern North Carolina-Style Vinegar Barbecue Sauce and a South Carolina-Style Mustard Barbecue Sauce. The menu will be rounded out with a side of tangy “no mayo” cole slaw and topped off with a sweet and creamy Old Fashioned Banana Pudding.
Menu: North Carolina Style Chopped Pork Shoulder, Eastern North Carolina Style Vinegar Barbecue Sauce, South Carolina Style Mustard Barbecue Sauce, North Carolina “No-Mayo” Barbecue Cole Slaw, Old Fashioned Banana Pudding
Saveur Cooks: Carolina-Style Barbecue will be taught July 6 at the Los Gatos store and July 9 at the Palo Alto store.
Saveur Cooks: Summertime Ice Cream Treats
Sur La Table think ice cream tastes even better than usual in July, and in this class they’ll indulge with four tasty variations of their favorite summer dessert. Strawberry and cream ice pops from Mexico will be enjoyed alongside a Philadelphia-style ice cream sandwich, chocolate-drizzled ice cream puffs, and the uncomplicated pleasures of a fried ice cream dish.
Menu: Paletas de Fresas y Crema (Mexican Strawberries and Cream Ice Pops), Franklin Fountain’s Waffle Sandwich with Homemade Strawberry and Vanilla Ice Cream, Profiteroles (Ice Cream Puffs with Chocolate Sauce)
Saveur Cooks: Summertime Ice Cream Treats will be held July 23 at both the Los Gatos and the Palo Alto stores.
Free Cooking Technique Demos
Kids’ and Teens’ Summer Cooking Camps
For future cooking class notification from Santa Clara Cooking Examiner, click on the Subscribe button above this article. It’s free and convenient.
Interested in becoming a writer for Examiner? Learn all about it by clicking here. There is no obligation, and no cost.