Sur La Table

Step into Sur La Table and you’ll find yourself in a culinary paradise with over 12,500 items from essentials to hard-to-find specialty tools. Scores of springerle molds. A concerto of copper cookware. A rainbow of table linens. Egg cups aplenty. A virtual tornado of whisks, mixers, blenders and spatulas. Bakers’ dozens of pastry tips and brushes. A Pyrenees of paella pans. Graters, zesters and mashers galore. Knives large, small and in-between. Tea sets for a teddy bear picnic. These are just a few of the terrific items that cooks and professional chefs will find at Sur La Table.


HOURS
Monday-Saturday 10am-8pm
Sunday 11am-6pm

You’ve seen the show, now become part of the Scraps no-waste revolution! Add scrappy techniques to your day-to-day routine with our online cooking class companion series. In episode 10 Joel Gamoran closes out his cross-country tour in Seattle, where he celebrates the culinary treasures of the Pacific Northwest. What’s on the menu? Beet Green Salad, Corn Milk Polenta, Applewood Grilled Salmon Collars, and Cherry Pit Glazed Donuts. Check out the class here, and remember – save your scraps! bit.ly/2uu2f3o ... See MoreSee Less

View on Facebook

Tonight on the finale of Scraps, Joel Gamoran closes out his cross-country tour where he was born and raised, Seattle, WA. He joins up with local chef and Supper Corps creator Chef Ryan Ross to celebrate the end of an amazing journey inspiring people to rethink the way they see food waste. Tune in tonight at 10:30 PM ET on FYI Television Network and watch the pair get creative with salmon collars, corn cobs, beet greens, and cherry pits to create a mouth-watering supper for Seattle locals. Learn more at: www.surlatable.com/scraps ... See MoreSee Less

View on Facebook

Nothing screams summer like perfectly ripe strawberries – and you’ll need them for our Classic Strawberry Shortcakes! Find the recipe here: bit.ly/2vsWa7m ... See MoreSee Less

View on Facebook