Williams Sonoma Spiralizer Cooking Classes: Get Inspiralized

Williams-Sonoma Spiralizer Classes

It’s no secret that I love Williams Sonoma.

Here’s another reason why I love them: they’re offering spiralizer cooking classes at their stores in July!!

But here’s a secret: all of the recipes you’ll be cooking will be Inspiralized ones!

So. dang. cool.

That’s right, I’ve worked with Williams-Sonoma to help design spiralizer-specific cooking classes! Their instructors will be leading the classes, but the packets of recipes and information you’ll be receiving will be ones that I’ve designed and have been approved by Williams-Sonoma.

Call your local Williams-Sonoma store to sign-up for the classes and request specific time information.

I’ll be popping by the Technique Class on July13th at the Columbus Circle location in NYC (10 Columbus Circle, in the Time Warner Cable Building) – so I hope to see you there, if you’re in the area.

There will be two types of spiralizer classes: Technique Classes (for all) and Junior Chef Classes (specifically for kids 5 and up):

Technique Classes

Williams-Sonoma Spiralizer Classes

Join us for a class designed by Ali Maffucci, blogger and founder of Inspiralized.com, the ultimate online resource for cooking with the spiralizer. This class will teach you some of Ali’s favorite recipes and tips. These recipes are perfect for summer, many of them are gluten-free and paleo-friendly as well.

For more information, click here.

Date: Sunday, July 13th

Junior Chef Classes

Williams-Sonoma Spiralizer Classes

By now you’ve tried our spiralizer, but do you know how many fun things you can spiralize? Join us and we’ll teach you how to get “inspiralized.” Suitable for ages 5 and up

Date: Saturday, July 12th

For more information, click here.

Will you be joining Williams-Sonoma for a spiralizer class?

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

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12 comments

Kate says:
Ali, I am a new follower to your blog and to spiralizing, and I love it. Without your blog, though, the spiralizer would have been used a few times and stuck in the closet. Thanks so much for all the wonderful recipes and inspiration! Kate
Kate - thank you so much for writing in! I'm happy you've found use for it now :)
B Ansel says:
Very cool Ali! Well on your way to world domination :) Can't wait for the cookbook to be published!
Thanks Becky - who knows ;-)
Nina Badzin says:
Congrats! That's so cool!
Tina says:
Just signed up for the class here in Roseville, CA! :)
Gwen Wilson says:
How fun! Maybe this class will finally inspire me to buy a dang spiralizer!! ;)
Pam says:
That is so exciting! Congratulations, cannot wait for the release of your cookbook.
Dorothy says:
Congratulations! From a newbie blogger to a veteran, I am excited to see your hard work paying off! :) Give yourself a pat on the back, and maybe a new pair of shoes. ;)
Sue says:
I hope Williams-Sonoma will repeat the classes. I couldn't make it that weekend. :(
Marie-jeanne says:
Just want to tell you that I was one of the lucky employees who was giving this class and everybody loved your all of your recipes. I keep telling everyone who gets themself a spiralizer to go on your website :)

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...