Tuesday, September 8 • 5 PM–6 PM PDT
Good things come to those who wait, and a deeply flavorful, slow-cooked dinner is proof. Join Dawn Perry, Cookbook Author and Editorial Director of Breville+, for a live Williams Sonoma Countertop Cooking School all about building deep flavor with a few simple techniques.
Together we’ll make Chicken Thighs with Mustard Herb Braising Sauce and Red Wine-Braised Beef Ragù, with plenty of practical tips for getting tender results, making the most of your ingredients, and bringing more comfort to weeknight cooking.
And it’s for a good cause: all proceeds from ticket sales of our 2026 Countertop Cooking School classes go to No Kid Hungry’s campaign to help end childhood hunger in America.
