Sur La Table
M-F 9am-9pm; Sa 8:30am-9:30pm; Su 10:30am-7:30pm
Multiple
Through a large window, I noticed a group of people in white aprons chopping, stirring, and measuring. When I looked at the sign, I realized that I had discovered a west side location of a favorite kitchen shop, Sur La Table – and what was going on inside was a cooking class. In speaking with Nathan, the district manager, I learned that the company offers one of the largest amateur culinary programs in the country. Their classes set it apart from other kitchenware stores. They are open to anyone, from beginners to advanced chefs, and during the summer there are also options for children and teens. Nathan went on to tell me that the nationwide chain aims to cultivate “a sense of fun and discovery.” The first Sur La Table opened in 1972 in Seattle and today there are more than 100 stores around the country. Each one has well-trained staff, who I learned are experts in any variety of subjects. I had a lengthy conversation with a member whose expertise was kitchen knives. He was able to demonstrate several of them for me and then recommended that I try cutting a sweet potato while he educated me on the proper technique to use.