For me, walking into Williams-Sonoma is as much of a treat as spending a day at the spa. I could be there for hours. The beautiful cookware, cutlery, all the cooking gadgets and don’t forget the gorgeous La Cornue range (they always have one on display). Seriously, I pray that heaven includes a Williams-Sonoma.
Did you know that this wonderful place offers FREE Technique Classes every Sunday morning? They also offer Junior Chef Classes every Saturday. Yep, there is a legitimate reason to be at Willams-Sonoma at least twice week.
As for the weekly Technique class, Culinary Specialists show you some of their favorite tips and techniques and prepare and sample great recipes. (you can
gawk browse at the cookware afterwards)
Class sizes are limited. For specific times and more details, find your local store>
• Participants enjoy 10% savings* on select same-day store purchases.
• Available at all stores; class times vary by store location.
• Class size is limited – call your local store to register.
*Sadly, the 10% savings offer excludes La Cornue (the gorgeous ranges), Le Crueset (my absolute favorite cookware), Mauviel, Shun, Wusthof, Miele, Vitamix, Breville, Kitchenaid Pro Line and WS Home, but you can use the savings towards anything else in the store (including All-Clad).
The following is a list of Technique Classes for August:
Sunday, August 3: Risotto has earned a place as a legendary Italian dish and is now a favorite outside its homeland as well. Risotto can be embellished with savory ingredients, including cheeses, vegetables, meats and seafood, as well with as sweet additions like dried fruit and chocolate. As you’ll discover in this class, risotto will quickly become one of the most versatile and well-loved dishes in your repertoire.
Sunday, August 10: We’re highlighting our extensive collection of extra-virgin olive oils certified by the California Olive Oil Council by educating cooks and shoppers on the difference between olive oils, how to taste for quality, and how best to use these fresh, flavorful oils.
Sunday, August 17: Usher in the bounty of a brand new season with crisp apples! Learn how to make the most of this year’s apple harvest. This class will teach you which apples are ideal for cooking, baking or simply enjoying raw as well as teach you how to make delicious apple inspired dishes from homemade applesauce and apple cake to fresh-pressed cider.
Sunday, August 24: Celebrate the second harvest of this spiky seasonal vegetable – the artichoke. In this class, we will teach you how to prep artichokes for both cooking whole as well as using the rich artichoke heart.
Sunday, August 31: Focus on making the best pizza possible by mixing and matching seasonal ingredients for custom-made pies every time