Complimentary Technique Classes at Williams-Sonoma at Stonebriar Centre offer the opportunity to learn fresh menu ideas, recipes for dinners and both classic and new cooking techniques. Each hour-long class is dedicated to a specific culinary topic and offers advice from Williams-Sonoma experts. 

April classes at Stonebriar Centre are held Saturdays beginning at 9:30 a.m.:

• Saturday, April 6: Spring Desserts: Welcome the arrival of the new season by baking delicious spring desserts. Learn how easy it is to make simple sweets that are sure to impress, be it a beautiful cake, a colorful berry tart, or individual lemon tarts. No charge to attend.
• Saturday, April 13: Pan Roasting: Attendees will learn to master the art of pan roasting. A popular technique in restaurants, it works equally well in the home kitchen. The food is seared in a pan on the stovetop and often finished in the oven. Ideal for smaller pieces of meat as well as vegetables, this cooking method is great for preparing quick weeknight meals as well as dinner for guests. No charge to attend.
• Saturday, April 20: Earth Day in the Kitchen: Attendees will celebrate Earth Day by learning how to make the kitchen and meals ‘greener’ and easier. Pressure cooking and steam roasting will be demonstrated—both excellent ways to save energy and time. Preparing seasonal produce using energy-efficient cooking techniques will also be discussed. No charge to attend.
• Saturday, April 27: Vitamix: The Vitamix is both the chef’s blender and the one popularized on TV. Learn how to use the Vitamix to make minced vegetable, pureed hot soups, and frozen desserts in minutes. The Vitamix is a best seller and attendees will quickly see why. No charge to attend.

Participants enjoy 10 percent savings on select same-day store purchases. Individuals who wish to attend are asked to make a reservation by the Thursday before the Saturday class. For reservations, call (972) 712-9455 or stop by Williams-Sonoma, located on the lower level near the main entrance to Stonebriar Centre.