February 24, 2011

March Complimentary Technique Classes at Williams-Sonoma=10% off

March at Your Local Williams-Sonoma


Attend one of our classes and enjoy 10% savings* on same-day purchases from our stores. Each hour-long class is dedicated to a specific topic led by one of our culinary experts. Class size is limited, so reserve your space today.


Regularly scheduled demonstrations focus on seasonal foods and entertaining. Demonstrations do not require reservations.

Sunday, March 27

Great Grains & Legumes

How well do you know your grains and legumes? We’ll take the mystery out
of selecting and cooking these nutritional powerhouses. Cooking techniques,
seasoning and serving suggestions will be the highlights of this class.

Sunday, March 6

Classic Steakhouse Starters

In classic American steakhouses, the food is good and filling. This class will
teach you how to make tasty starters like stuffed mushrooms, onion rings,
French onion soup, and a wedge salad topped with blue cheese dressing.
These are the kind of appetizers that can be called a meal.


Sunday, March 13

Steak & Chops

It’s the main event at the American steakhouse: the meat! This class covers
basic butchery lingo—grading, marbling, aging, cuts of meat, and more—
so you’re in the know the next time you’re ordering steak or chops. When it
comes to cooking your own steaks, learn how “done” is done, plus toppings
that make your cut mouthwatering.

Sunday, March 20

Steakhouse Sides

A great steak deserves a great side dish. In this class, we’ll share the secrets
of creamy creamed spinach, perfectly sautéed mushrooms, and other
steakhouse classics. The recipes will also come in handy when making sides
for all kinds of home-cooked dinners.

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