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    Sur la Table

    3.8 (57 reviews)
    Open 10:00 am - 9:00 pm

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    Tamales and corn casserole
    Karlyn K.

    TL;DR: Took a tamale making class at Sur La Table with coworkers. Loved it. Learned a lot. Making tamales at home without all the prep and extra hands is a very different experience. Highly recommend the class. Making them solo at home is an adventure. Last week, I took a tamale making class at Sur La Table with coworkers. It was fun, informative, and very tasty. The chef explained everything clearly, and with about a dozen people working together and all the prep already done, it felt approachable and doable. Christmas Eve is when I learned what that class didn't show me. I decided we'd make tamales at home and I would teach my family what I thought I'd learned. To be clear, I was still very much a novice myself, just the least novice novice in the room. In class, everything was prepped and ready. At home, there were no kitchen angels. We were the angels, and we had no idea what we were getting into. It turned into a full family affair. Nathan braised the pork and handled the fillings. Mother and I tackled the masa and corn husks. Walter joined in on filling and assembly. We made pork tamales and a vegetable version and somehow ended up with three to four dozen. We started around six. They didn't make it into the steamer until 8:45. We ate at about 10:30. Dinner time expectations were... optimistic. The class absolutely gave me the skills and confidence to try this at home. What it understandably can't fully convey is the scale of the process when you're doing every step yourself. That said, I'm really glad I took it. I learned a lot, laughed a lot, and now have a much deeper appreciation for what goes into making tamales. They turned out pretty darn good, especially after they had time to rest. Will I be making them again anytime soon? Probably not. But I'm grateful for the experience, the memories, and the reminder that some foods are as much about tradition and teamwork as they are about the final plate. If you want to learn tamales in a fun, supportive environment, I'd absolutely recommend the class. Just know that doing it at home is a whole different adventure.

    Pad thai
    Kimberly W.

    I recently attended a cooking class at Sur La Table (a gift from my dad- we went together). We cooked some delicious Thai food and really enjoyed spending that time together. I did want to note that the class before ours had run over, leaving the staff not quite ready and scrambling a bit to get us going. While we were waiting, I did get a complimentary coffee sample which was lovely and much appreciated! As we moved between components, the instructor was great at answering questions, but the flow of the class felt slightly disjointed (likely just from the lack of time to fully prepare). As someone who cooks a lot, I didn't feel that I learned a TON, but I honestly didn't really expect to. I would definitely try another class (maybe a pastry class next time where I have more room to learn) and overall enjoyed the experience and food at the end!!

    Taking cakes to fridge to set frosting before adding a second layer.
    Veronica R.

    This is a fun activity but not so much for a 4 person table having to share the cooking experience. Great way to meet people and make friends but if you paying what cooking classes cost to learn or get tips then I WANT TO BE DOING. Not watch 3/4 of the time with 1/4 time doing so that all get a chance to prep and mix etc. Three person setup table if you have to stretch it is better but not 4, a two person set up is optimal. Our instructor was a little hard to hear at times when talking from one side of room vs middle but she walked around to check on each group which was great. I had a 3 person group and two of us were versed in cooking so we could move and do with no problem. our 3rd person wanted to assist and watch so we had a better experience but if you don't have much experience in kitchen and your in a 4 person setup I feel you get shorted on your experience. All in all it was fun, try it, make it work to best ability and provide feedback on improvements. This is a good thing Sur la Table is providing. Need to call since I haven't received my copy of recipe.

    Cappuccino Sample
    Joe T.

    Ever since I watched the Hulu show called "The Bear", I've been itching to get back into cooking. Tonight I checked out the Paris with Love cooking class, led by Chef Nick. ‍From start to finish, Chef Nick impressed me with his knowledge, skills, and passion for cooking. The food we prepared was out of this world. Chef Nick took us through each step of the process, explaining the techniques and ingredients used to create each dish. The recipes were unique and flavorful, and Chef Nick's guidance ensured that each dish turned out perfectly. Furthermore, Chef Nick's teaching style was top-notch. He shared a wealth of tips and tricks that I know will come in handy in my own kitchen. Pro tip: the class is BYOB beer & wine and you get 10% off any purchase made in the store.

    Domain location *** maybe other locations are better.
    Stephanie H.

    Booked through cozy meal. Very awkward and uncomfortable experience. We used our hands to knead bread, mash things and mix things...with strangers...and expected us to eat/share those items. I signed up for two and paid a nice amount...but we were four to one table with only one set of what we needed and had many moments of awkward waiting and standing around without any engaging or actual cooking. So much of the work was done beforehand by their chef or employee, so it was quite boring. I also don't like that they mention and show a specific chef, but then you end up with a different resident chef. Ours did not have the right vibe or energy. Maybe the chef was new?

    American Summer Cooking Class Meal - A white plate holds a serving of grilled chicken topped with a corn and vegetable medley, alongside a creamy potato salad with chunks of potato and herbs, and a side of leafy green salad with dressing. The meal is set on a metal table with a fork, knife, napkin, and a pink beverage in the background.
    Tracey J.

    This cooking class was super fun! We thoroughly enjoyed the class and the meal we were able to prepare. The chef guided the class at a good pace and was very helpful and friendly throughout our time together. There was just enough prepared in advance to complete the meal in the alotted time while still leaving enough work so that all participants could learn and feel they were getting to participate fully. I enjoyed how the class was organized and felt that everyone maintained sanitary cooking habits and a safe cooking space. It was also great that they allowed us to bring our own bottle of wine, which made the experience that much more enjoyable. Of course the best part of the class was tasting the meal afterwards. Although the meal strayed a bit from the menu we signed up to make, everything turned out amazingly delicious. We were surprised by how simple the process was that produced such a quality meal. I look forward to our next cooking class at Sur La Table!

    Hazelnut filled bombolinis from cooking class!
    Sydney C.

    Attended the 'Global Donuts' cooking class at Sur la Table few months ago with a group of five. Walked in, were given aprons and our group shared a table. There were at least four people per table. The class was about 2-2.5 hours. They served a breakfast frittata for us to snack on during class. It was delicious. We made hazelnut-chocolate filled bombolinis, beignets with powdered sugar, and churro fritters with mexican hot chocolate sauce. We were given instructions as we went through and everybody got a chance to participate. It was a lot of fun and we had so much to take home that we could've easily hosted a party with it, lol I swear! I'd love to try another cooking class, maybe something more savory next time!

    Incredible Indian Flavors cooking class

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    Ask the Community - Sur la Table

    Do they serve wine during classes?

    It's BYOB wine or beer. They have coffee, espresso, and water for self serve and usually serve light cheese plate for snacking while cooking. You eat what you make after the class

    View All 2 Questions

    Review Highlights - Sur la Table

    the class was about 3 hours long, and chef zach was hilarious while also being a great teacher.

    Mentioned in 2 reviews

    Read more highlights

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    Le Cordon Bleu - savarin/babas

    Le Cordon Bleu

    (16 reviews)

    This review is for their Blue Ribbon courses only. I attended a six hour, Saturday course for…read morecooking a Tuscany menu. I purchased the gift card from Travelzoo at half price. So, based off what I paid and the food we ate, the skills we learned, and the class itself, I definitely recommend it. The class started at 9am and we spent 3 hours going through basics of cooking broccolini, cannelloni beans, prime rib, and a pine nut cake. We spent roughly 1.5-2 hours preparing the meal and eating it. For someone who has never taken a cooking course and a husband who is not adept at cooking, this made a great date and fun meal. Of course, I will not say it is for experts or someone looking to go into culinary schools. However, it was fun, different, and interesting. It was also a lot of work. Get ready to learn, sample, and produce. And, eat whatever you produce. Take notes. Come early because the location is totally confusing if you have never been. The instructors were very nice, knowledgable, friendly, and had fun tips. Maybe these are tips people already know who cook, but they were new and fun to me. I recommend this class for a somewhat adventurous spirit, as a couples' date, ladies' day out, or for people who want to check out what it feels like to work in a commercial kitchen. Do NOT go if you feel like you are a master chef already or you will be disappointed. Don't go if you don't want to cook or sit and learn for a few hours. The (I'm assuming) students helping were very nice and cleaned all your dishes, cleared your area, and helped out if you had questions.

    This is a long one...I apologize. Basically--from start to finish, this "school" was a big scam…read more I attended the culinary program. The admissions guy, Brent, sold the program very nicely. Made it seem like I'd learn how to be a chef and be ready for a career in the industry, in fact, an externship was a requirement to graduate. I signed the papers and paid for the school...it was not cheap. Almost $20,000. One year and a half later all I have to show for it is a nice set of knives, some books, a $10 an hour job and a much lower credit score. My experience here was horrible. Several students left out of frustration. Most of the instructors seems knowledgable and had some experience in the restaurant industry. However--they would frequently arrive to class late. When everyone else is there at 7 am, it's frustrating when there is no instructor. Also--the curriculum was ridiculous. The instructors usually just read from the PowerPoint presentations that they barely knew how to operate and that obviously weren't prepared by them. We were presented with so much information and such little structure, I don't really understand that they really expected us to retain the information, rather they were just trying to cram as much into such a small amount of time. Needless to say, much of what was presented (if it wasn't written down) was useless. I suppose that we did work with some pretty good ingredients, it was occasionally fun and very, very easy. But that's not really what I was hoping for, exactly. The admissions director sold the school as being something completely different. There was no structure at all. We never even learned the basics of working in a kitchen or even the tools that we'd use in a kitchen. Frequently the instructors would just do everything themselves without explaining how they did it, simply because it was faster than having us do it. Having someone talk you through the process of making gnocchi is great, but it doesn't give you any of the skills you need for a job making pasta in a restaurant...because for that you need experience. When I started my externship (which I had to find completely on my own) I was completely unprepared for the position. I was able to pick it up, through the help of my employers. On top of my fairly disappointing education I received from Le Cordon Bleu, I also received quite a shock when I checked my credit report. The school had taken out almost $5,000 worth of loans that I had not authorized. The money was eventually returned to "the government" and I didn't end up owing them anything, but it stills shows up on my credit report. They did this without my consent. It was unacceptable. Litigation is probable. After all this, if you're still reading, realize...you will learn a few things about food at this school. But that comes at a price that is completely not worth it. This school will not prepare you for any type of job in the industry. Please save your money and your sanity--get an entry level job in a kitchen and move your way up. It's much easier than you'd imagine. If you do decide to attend school here, remember that you will be paying the school for two months while you work...which means that Le Cordon Bleu will be making money off you even when they've done nothing to help you. It's a very elaborate scam. These private schools need to be stopped. They prey on the poor and market to parents and people with good credit so that they can make money off your loans and putting you in debt. Don't become a victim. There are plenty of other options.

    Sur la Table - cookingclasses - Updated May 2026

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