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Sur La Table - Salt Lake City
Hearty Fall Braising
Fall is my favorite time of year. The crisp air and the changing leaves always make me want to cook heartier meals, but I'm not quite ready to have the oven on all the time just yet.
For me, braising is a great way to go. A little liquid in a stovetop pan really brings out the deeper flavors of short ribs or pork, and it's great for other meats and root vegetables too.
The right pan is key and I'm excited about our newest pan for fall. From the classic French cookware maker Staub, it's called the Grenadine Braiser. You'll love it. It's made of enameled cast iron - perfect for slow simmering, plus it's practically indestructible and you can use it on all types of stovetops, broilers and ovens.
But my favorite part about this pan is the design. I love how it looks, and it has a special honeycombed base that keeps food from sticking and helps cook evenly. Not only that, but each pan is one-of-a kind: designed by Francis Staub himself and cast in a sand mold that's only used once. It takes a full day to make one of these pans!
If you feel like braising this fall, try my recipe for Red Wine-Braised Short Ribs - I think your friends and family will be in for a treat.
Bon Appétit!
Kimberley Davis
Sur La Table Corporate Chef
October & November
There are plenty of new ways to get cooking this fall. Find even more classes listed by store at surlatable.com, including times, dates, instructors and menus. Sign up now and join the fun.
Sushi 101
Watch in wonder as your sensei turns ordinary fish and seaweed into a uniquely delicious Japanese art form. Focusing on presentation, your instructor will teach you how to expertly form a hand roll, make rice specifically for sushi, and ensure that your cuts of fish turn out beautifully. October
Seafood Workshop
Wary of working with seafood at home? Learn everything you need to know about buying, handling, storing, cleaning and cooking fish and shellfish. In no time you'll be preparing ocean-fresh delicacies with the confidence of an old salt. November
Prime Rib Dinner
Learn to prepare an American classic. With a little help from our instructor, you'll master the techniques behind this slow-roasted delicacy, plus take home recipes for all the trimmings so you can recreate the perfect prime rib dinner at home. November
Bon Appétit Culinary Series - October
Dinner From a Fall Farmers Market
Some say it's the most delicious season of the year...satisfying mains and sides, rich with flavors of the autumn harvest. Join us as Bon Appétit magazine spotlights a menu of cold-weather favorites that all start with fresh fall ingredients gathered from local farmers markets.
Pasta Master Class
This may be the only pasta class you ever need to take. With recipes and guidance from the experts at Bon Appétit magazine, you'll soon be on your way to making a bevy of authentic and delicious pasta dishes, including basics like making dough and sauces from scratch and working with rolled and filled pasta.
Bon Appétit Culinary Series - November
Beyond Pumpkin Pie
You don't have to leave the pumpkin in the patch but if you want to spice up fall and holiday desserts, join Bon Appétit magazine for some deliciously fresh ideas. Take home tips, techniques and recipes that make irresistible endings to hearty seasonal meals.
Bon Appétit Thanksgiving
Join Bon Appétit magazine for a comprehensive Turkey Day class and get it done right from start to finish. From accomplished cooks eager to try something new to novices tackling their first turkey, there's sure to be something for everyone, no matter your current skill level. Plus, take home a cornucopia of recipes to go along with all you've learned.
10 N. Rio Grande Street
Salt Lake City 84101
Utah
 801-456-0280
 Sur La Table - Salt Lake City
Also listed in:
 Utah
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