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    Sur La Table Cooking Class

    2.4 (18 reviews)

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    Great cooking class led by Chef BB.
    Sami F.

    This was a great cooking class with Chef BB and two of her helpers (wish I wrote down their names, sorry). My dad had just purchased some new pots and pans and was given a free cooking class card so I chose this class because I love Thai food and want to get better at preparing it. We made Simply Thai with Pad Thai, Pangang Coconut Curry with Shrimp, and Mango Sticky Rice. The class was split into two groups of four and we took turns with chopping and stirring, etc. My group was friendly and we worked well together. We received very nice sized portions after we finished cooking. We even had plenty for seconds and I left stuffed. Granted they told us not to expect this much every time since two people cancelled last minute so they had enough food for three groups. They also gave us discount cards to book a class and get 10% off. I recently bought a pasta making book so I signed up for a class at the end of January to learn how to make homemade pasta. Overall this was a great class. A little pricey to do this regularly for me but since you get to eat the food, it's semi-worth it. It's a fun way to spend a few hours and you also get a discount on new kitchen items so I bought a few things before leaving.

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    Great food and ambience! Fantastic service . Always tries to accommodate locals when they can .

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    Whisked Away - Chorizo and Cornbread Dressing

    Whisked Away

    4.9(42 reviews)
    3.0 mi

    Ok first off it's no wonder she's highly rated and tops yelp for "cooking classes for couples" - my…read morewife had asked about doing a cooking class for a date night so I did a little research. We had already attended the frys on shea baking night making scones where we just helped the chef... It was more an informational class to sit across the bar because I suppose their insurance doesn't allow you to really get involved there. Other courses in the valley are larger scale classrooms with more students where you won't get as involved and you may as well watch a video online for free. I have to say when I talked to Maggie about how the structure was and if we cooked or helped, I was happy to hear that her response was "oh, I give you an intro and sample how to make things but you're doing the prep and the cooking." She gave an intro that is great for beginners and culinary experts alike. Pay attention during her review of recipes though, because the rest of the class will be sharing your dish when you are done preparing it. The kitchen environment allowed for plenty of room for six people in our class to both cook and move around safely as well as plenty of preparation knives, cutting boards, measuring and mixing bowls, A beautiful set of all clad cookware and a gorgeous Viking 6 top gas grill. If you're concerned that it needs to be a professional kitchen for classes I'd say she and her husband setup the kitchen in a professional manner. My wife and I absolutely loved our date night, the prep work together and with the other classmates, and the food to top it off was awesome! My advice to this : Be hungry- there will be a ton of food to enjoy! Bring wine :) Take notes so you can make the dishes again at home. Thank you Maggie!

    What a great experience!! My 13 year old daughter and I took a cooking class for Not So Traditional…read moreThanksgiving Side dishes. Maggie has such great life experience in the food industry. She taught us not just how to cook, but how to prep, basic knife handling, and an interesting way to prepare garlic. The first part of the class we all sat with our recipes and watched Maggie in the kitchen while she explained everything. Then we split into groups of 2 and tackled one recipe for each group. When we were done, our reward was the amazing food we cooked! Every dish complimented the others spectacularly. I cannot wait to make these again at home. Thank you Maggie for a lovely evening!

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    Whisked Away
    Whisked Away
    Whisked Away

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    Cooking with Chef Steven - Chef Steven Ferneding 
 On location, Bali Indonesia 
 Filming "Trading Dishes"

    Cooking with Chef Steven

    4.9(42 reviews)
    8.0 mi

    We were visiting Phoenix, AZ for a Bachelorette Weekend and we hired Chef Steven for our Taco Nite…read more He gave us an amazing quote and an abundance of food items to choose from. When he arrived at our vacation home for the weekend, he was on time and he was prepared, he came with everything he needed. We were enjoying some music and playing bachelorette games while we waited and he danced along with us while in the kitchen cooking. He was so cool and he fit right in, it felt like a friend or family was cooking for us. While we waited anxiously because the smell of the food during preparation was so good, he gave us fresh guacamole and chips and salsa. He made this amazing street corn appetizer that I don't think I can live without. WOW! The steak and pulled chicken were both cooked to perfection. We had corn tortillas, hard shell, pico de gallo, rice and beans the absolute works, and every topping your heart could desire. We also had this delicious shrimp salad that was so colourful and yummy to our tummies. Everything was seasoned to perfection and prepared just right. Let's not forget the unbelievably tasty margarita he made, I mean I was in heaven, I wanted to bring him back to Atlanta. Thank you for being so professional and responsive during the planning process. You displayed such a beautiful presentation of food and we had an absolute blast with you! I will definitely keep you in mind for future events. HE TRAVELS!! Thank you for sharing your passion with us, it was delicious!. Many thanks from us 12 ladies! You made our Bride to be so happy, she was very impressed!

    Chef Steven created a memorable tapas menu for our family's recent holiday gathering. Chef Steven…read morecreated a menu with our family's needs in mind as our three-year-old granddaughter has multiple food allergies. He arrived with all the necessary supplies (dishes, pots and pans, an amazing array of culinary knives) including the food, set up shop in our kitchen, and created a flavorful meal for our family celebration. He took care of the clean-up so no one lifted a finger. Everyone loved this experience and wants Chef Steven for an encore performance soon.

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    Cooking with Chef Steven - White Wine Poached Caribbean Lobster, Topped with Crispy Prosciutto, over a Rosemary Infused Toasted Crostini with a Sage Sauce

    White Wine Poached Caribbean Lobster, Topped with Crispy Prosciutto, over a Rosemary Infused Toasted Crostini with a Sage Sauce

    Cooking with Chef Steven - Cooking demonstration -Featured on ABC's Afternoon Live Show ~Chef Steven Ferneding

    Cooking demonstration -Featured on ABC's Afternoon Live Show ~Chef Steven Ferneding

    Cooking with Chef Steven - Grilled Lobster with South Indian Curry Sauce ~Chef Steven Ferneding

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    Grilled Lobster with South Indian Curry Sauce ~Chef Steven Ferneding

    The Farm Sessions - Image taken from http://www.thefarmsessions.com

    The Farm Sessions

    4.6(5 reviews)
    0.9 mi

    OTFM was a zoo today (in a good way). I've never seen it so packed with people, but it's…read morerefreshing to see that so many people are looking to buy local lately! I was lucky enough to get one of ten seats for the kick-off of The Farm Sessions... what a treat. For those that don't know, The Farm Sessions will take place each week at the Farmers Market from now through the end of the season (May 29, 2010). Each Saturday, a local chef will demonstrate (to a group of ten people), as they shop the farmers market and prepare a dish using fresh ingredients. Viking is the main sponsor, and I believe the space itself is there thanks to the Chef's Loft as well. But The Farm Sessions' concept is thanks to Joe Garcia, who brought his vision to fruition - kudos for that! Today's session was led by Chef James Porter of Petite Maision. He did an incredible job, keeping the session fun and interactive. I learned a ton and I scored one of the eco-friendly totes as well. Chef James made it look easy to create a gourmet meal of pork chop with salad and goat cheese and a fresh melon drizzled with honey and goat cheese for dessert. Our group of foodies followed James around the market and found the ingredients from the following vendors: -Made By Bees -Triple V Farm -Rhiba Farms -On the Vine -Seacat Gardens -Queen Creek Olive Mill -Pork on a Fork While today was free since it was the first one, going forward, the cost will be $40 per ticket and participants will receive enough ingredients to prepare the same dish at home for two, a recipe card, shopping/resource list and a market shopping tote. I am excited to see the line-up of chefs that are participating for future sessions - I am sure this will sell out each week, so plan on purchasing your tickets early! (You can do so on their website).

    Through our friends staying at the Valley Ho (tee hee!) we had the pleasure of getting a cooking…read moredemo/tip sesh with Sean Currid (chef at Valley Ho). Not only was Sean incredibly friendly and helpful but the food was (DUH) phenomenal. We had a moz and tomato salad (perfect starter) followed by a kale with white bean side accompanied by some awesome pan made croutons. Using some ingredients straight from the stands at the market was a cool way to incorporate local goods (woot buy local!) This was a great way to start day two of our trip.... a definite must check out local or tourist alike! Only criticism: We had reservations but by the time we got there non reservation folks had taken our bags/seats... flipside of that is that the guy who was hosting the event went out of his way to get chairs and ensure we were taken care of...

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    The Farm Sessions
    The Farm Sessions

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    Sur La Table Cooking Class - cookingclasses - Updated May 2026

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