Sur La Table — Local services in New York

Enjoyable Experience—But Celiacs Beware

The Sur la Table cooking class selected by my celiac-riddled wife seemed safe enough. But once we learned she could not substitute her gluten-free flour for the real stuff in the gumbo, it was downhill from there.

The Lively Louisiana Eats menu at Sur la Table’s 57th Street facility in New York City not only included gumbo, but shrimp with remoulade dipping sauce, which ordinarily would not be a problem. However, the shrimp was poached in beer. The gluten-laden fumes sent my wife racing to the bathroom.

But take heart, the next dish was red beans and rice, a true safety zone…. Except when stirring the rice and beans, David, who shared our cooking station, used the same spoon that had been in the beer. Curses! Foiled again! Cross contamination.

Before firing up the bananas foster, everyone partook of the three dishes they had made—except my wife who stood back the entire time, wary that the slightest grain of gluten would tear at her intestines.

Our cooking teacher, Lydia Haam, Chef Instructor for Sur La Table, while wonderfully sympathetic to my wife’s situation, explained that it’s the corporate offices that forbid attendees from bringing their own gluten-free ingredients.

Suspecting ahead of time that our cooking class might be a veritable minefield for celiacs, my wife tried to entice our neighbor Gary to take her place. Alas, Gary was busy delivering matzos for Passover—a bright spot in a celiac’s life.

Passover is the most gluten-free time of the year. The miracle of potato starch finds its way into layer cakes, jelly roll loafs, and other sweets not available the rest of the year.

As for the food we made at Sur la Table—I alone can attest—while it was not restaurant quality, it was better than okay. Not too spicy. Not too salty. The way I typically like it.

Overall, we enjoyed the experience, but I would urge Sur la Table to incorporate some gluten-free menus into their classes, and to remove from their website the sentence: “If you have an allergy or dietary restriction, please check with your local store before attending the class—we’re happy to make reasonable accommodations when possible.” Substituting a couple of tablespoons of gluten-free flour or corn starch for Gold Medal seems a reasonable...

I'd leave less, but what a pointless org. I can buy most of these products for less online. I shopped there when it was a customer-based experience and not so low-class. Requesting a customer courtesy extended by the former co. I reached the store sales person who refused to tell me when the mgr would be available and then refused to give me her name. When Rose Marie finally did provide her name, she then insulted my intelligence and that mgr by telling me her lack of information and authority would be the same as if I spoke with the manager! She also claimed to be an assistant manager unwilling to provide her name. It felt as though I was talking to the FBI! However badly this was handled, and it was very, very poor customer service, not totally inaccurate -just rude-the main problem is their records only go back as far as their reacquisition and this new company Marquee brands or CSI is not available through their customer service number. I don't know which is worse a store with no accountability and no manners or a company with no accountability and no corporate headquarters in the United States. Either way I won't be purchasing anything from Sur La table again and for all of you with existing warranties for their products outstanding expecting to be able to return the items to the store, forget it. They tell me this is not a store courtesy any longer. So if you want fine cuisine utensils I would recommend Bloomingdale's, which still extends this courtesy, and of course, William Sonoma. Otherwise buy direct....

Pros: 1. It's an experience. Super interactive and the instructors are helpful If you don't know anything about cooking this is a wonderful beginnings class that can help you understand your way around the kitchen After the class the email you all the recipes and you get 10% off the items in store. Cons- 1. It's pricey. $99 pp. i booked for 2 ppl. The portions are small! It's 4ppl per station and everything is split amount the group.9/10 you probably won't know the other ppl in the group unless you booked a reservation for 4, so just be mindful that sharing will be caring during the class. For example, I booked the steak night and between the group of 4 we had to split 1 NY strip steak. Also the steak was cooked medium rare! I'm not sure if you could request something different but that's what all groups got. For the overall price, when protein is involved there should always be more. They don't offer wine or soft drinks. I think for the price some sort of drink should be offered. You are on your feet the whole time (this isn't a bad thing) but after dinner you will be eating at the same station.

Overall it is a good class, especially because they offer so many different themes but the portioning threw me off so bad. I literally had to get something to eat after the class.I do think you could find a better deal for something similar...