Get Cooking
Monday, March 05, 2012
Williams-Sonoma offers classes this month for culinary lovers of all levels. You can sign up for one of their intensive cooking classes, Cookbook Clubs or their complimentary Technique Classes.
Explore cuisines from around the world—and close to home—during their 1½- to 2-hour cooking classes, which include a cooking demonstration, a three-course tasting menu and recipes to take home. Class fee varies by store location.
Food Made Fast: Small Plates, $ 65
Wednesday, March 28, 6:00 to 8:00 PM
Originating with Spanish tapas, small plates are now popular in a variety of international cuisines, from Asian to Italian. These recipes, from Williams-Sonoma Food Made Fast, Small Plates book, are a fun way to sample multiple dishes, and are perfect for a light dinner or a cocktail party. On the menu. White Bean Dip with Pita, Caprese Skewers, Roasted Dates with Parmesan and Bacon, and Spring Rolls with Lime-Cilantro Sauce.
Cookbook Club, Wednesday, March 14
Love collecting cookbooks? Enjoy trying new recipes? The 1½- to 2-hour Cookbook Club classes highlight a different cookbook each month. The class fee of $75 includes the book plus a three-course tasting menu from the book’s best recipes, prepared while you watch. This month, it's The Beekman 1802 Heirloom Cookbook. In their new cookbook, Josh Kilmer-Purcell and Brent Ridge—The Fabulous Beekman Boys—showcase heirloom fruits and vegetables and offer more than 100 heritage recipes from the historic Beekman 1802 farm, family and friends.
Complimentary Technique Classes
Attend one of these classes and discover great ideas for making the most of spring’s fresh flavors. The complimentary classes include a sampling of prepared dishes.
Sunday, March 4. Cooking with Citrus
Learn new ways to cook with oranges, lemons and other citrus by adding their juice or zest to vinaigrettes, pan sauces and more. They’ll also show you how to zest, segment and juice the fruits.
Sunday, March 11, Classic Cakes
Discover how to make cakes that will have everyone asking for a second slice. This class will cover fundamentals like creaming, folding and sifting and offer tips for baking and presentation.
Sunday, March 18, Sweet & Savory Tarts
Learn the basics of making savory tarts, such as quiche, as well as sweet fruit tarts perfect for spring parties. You’ll also explore different types of crusts and how to work with each.
Sunday, March 25, Healthy Cooking for Kids
We’ll show you how to prepare fruits and vegetables in ways that will appeal to kids, plus how they can help make the family-friendly
dishes at home. Children are welcome to attend with an adult.
Click here for more information and to sign up for a class.
Explore cuisines from around the world—and close to home—during their 1½- to 2-hour cooking classes, which include a cooking demonstration, a three-course tasting menu and recipes to take home. Class fee varies by store location.
Food Made Fast: Small Plates, $ 65
Wednesday, March 28, 6:00 to 8:00 PM
Originating with Spanish tapas, small plates are now popular in a variety of international cuisines, from Asian to Italian. These recipes, from Williams-Sonoma Food Made Fast, Small Plates book, are a fun way to sample multiple dishes, and are perfect for a light dinner or a cocktail party. On the menu. White Bean Dip with Pita, Caprese Skewers, Roasted Dates with Parmesan and Bacon, and Spring Rolls with Lime-Cilantro Sauce.
Cookbook Club, Wednesday, March 14
Love collecting cookbooks? Enjoy trying new recipes? The 1½- to 2-hour Cookbook Club classes highlight a different cookbook each month. The class fee of $75 includes the book plus a three-course tasting menu from the book’s best recipes, prepared while you watch. This month, it's The Beekman 1802 Heirloom Cookbook. In their new cookbook, Josh Kilmer-Purcell and Brent Ridge—The Fabulous Beekman Boys—showcase heirloom fruits and vegetables and offer more than 100 heritage recipes from the historic Beekman 1802 farm, family and friends.
Complimentary Technique Classes
Attend one of these classes and discover great ideas for making the most of spring’s fresh flavors. The complimentary classes include a sampling of prepared dishes.
Sunday, March 4. Cooking with Citrus
Learn new ways to cook with oranges, lemons and other citrus by adding their juice or zest to vinaigrettes, pan sauces and more. They’ll also show you how to zest, segment and juice the fruits.
Sunday, March 11, Classic Cakes
Discover how to make cakes that will have everyone asking for a second slice. This class will cover fundamentals like creaming, folding and sifting and offer tips for baking and presentation.
Sunday, March 18, Sweet & Savory Tarts
Learn the basics of making savory tarts, such as quiche, as well as sweet fruit tarts perfect for spring parties. You’ll also explore different types of crusts and how to work with each.
Sunday, March 25, Healthy Cooking for Kids
We’ll show you how to prepare fruits and vegetables in ways that will appeal to kids, plus how they can help make the family-friendly
dishes at home. Children are welcome to attend with an adult.
Click here for more information and to sign up for a class.
