Dining   |   Experiences

A Peek at Williams Sonoma’s Cooking Classes

By Anne Marie Panoringan


Intimate groups of 10 are wrapped around Williams Sonoma’s large kitchen island near the front of the store, giving everybody an ideal vantage point from which to observe cooking demonstrations. Our instructor was chef David Thompson, whose weeknight menu focused on seasonal vegetables and dinner preparations, including a perfectly cooked salmon with lemon oil and basil (see recipe below).  He explained courses methodically, so as dinner progressed, we’d dine on the finished component as it was ready. Chef David offered practical modifications for each dish. We appreciated how he described all the cookware being used and where it was located within the store. Call for class registration: 714.540.1397.

Colander, nonstick fish spatula, Infused Meyer lemon oil, Le Creuset rectangular grill pan, Apilco Zen porcelain square soup plate by Williams Sonoma

Grilled Salmon with Lemon Oil and Basil Recipe

Servings: 4

4 salmon filets, skin on, each 5 to 7 oz.
Salt and freshly ground pepper, to taste
Grapeseed or olive oil for brushing
4 teaspoons lemon-infused olive oil (available at Williams Sonoma)
8 fresh basil leaves, rolled and cut into chiffonade

Prepare a hot fire on a grill or heat a stovetop grill pan over medium-high heat.

Season the salmon filets with salt and pepper and brush with oil. Place the filets on the grill or in the grill pan skin side down and cook, turning once, until the fish is firm to the touch, 4 to 5 minutes per side depending on thickness. Do not overcook.

Transfer the filets to warm plates. Drizzle each filet with a generous amount of lemon oil and garnish with basil. Serve immediately.


Mélange of Spring Vegetables Recipe

1 lb. artichoke hearts, cut into pieces (frozen or canned in water may be used)
1 lb. asparagus, trimmed and sliced into 2 inch pieces
8 oz. fresh green peas (or high quality frozen)
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon unsalted butter
Seasoning to taste

Toss artichoke hearts and asparagus in olive oil and garlic in a roasting pan. Cover tightly with aluminum foil and bake for 25 minutes at 400-degrees or until tender. Remove from oven, add room temperature peas and butter, and toss, season to taste. The heat will cook the delicate peas. Use as a bed for grilled salmon.