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BEST ENTRANCE: Lower Level Food Hallway, Entrance #1
LOCATION IN MALL: Lower Level Near Sephora
(609) 275-7037 | Driving Directions | Sur La Table Website |
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Sur La Table
Tip Tuesday: Wake up and smell the coffee – coffee beans are porous so when kept in a fridge or freezer, they can absorb odors that drastically affect the flavor. Make sure your beans stay fresh by storing them in a glass jar on your counter top for seven days max.
Heard of New Shell #MaineLobster? We hadn't! Our National Chef @JoelGamoran got the scoop from @LobsterFromME https://t.co/XNAkwKTW8G/p>
Feel like a fish out of water when it comes to preparing fish? Then try our online class – available whenever, wherever – and learn to cook fish so well that you just might go pescatarian. http://bit.ly/2boIAen
It's your last day to buy more and save more at Sur La Table! With a deal this good, the only buyer's remorse you’ll have would be not shopping today. http://bit.ly/2b2owMp
You may not have Jacques Pépin as your personal chef (as amazing as that would be), but we have the next best thing! Let us show you how to cook Jacques Pépin's Home Recipes, and it'll be almost as if he was really making all your meals. Find a class near you: http://bit.ly/2amXmzF.
Don't hate these fruits and veggies because they're not beautiful. Head on over to our Instagram and let Imperfect Produce show you that there's just as much to love about these unique-looking characters, no matter what shape they're in. http://bit.ly/2aKeLpu
Ready to see Jacques Pépin in action? Watch this demo that we shot live from our Union Street store!
It's time to Celebrate Jacques Pépin! (But seriously, when isn't it?) Join us today from 4pm-8pm as we honor this talented chef and artist with demos, tastings and more. And while you're here, enter to win some awesome prizes! http://bit.ly/2aMpLU4
Now through Sunday, 8/28, shipping is FREE for all online orders! So fill up that shopping cart with as much as you want – it's not like you actually have to push it. Shop now: http://www.surlatable.com/.
Did you guess the Tovolo 2- in-1 Kiwi Tool? Then you may be spending too much time in our stores... Just kidding, that's impossible. http://bit.ly/2aXMFTY
With select classes offered at 50% off through Sunday, August 21st, now's the perfect time to try one of our hands-on classes! Hurry, though – at this price, they'll fill up fast. http://bit.ly/2b9FwBs
There's nothing to whine about when there's wine about, so keep your shelf stocked with a Sur La Table Wine Club membership! http://bit.ly/2apEdRt
In our new class, we take a page from Jacques Pépin's book and show you how to cook Easy French at Home. Plus, you'll receive a free cookbook of your own – but don't worry, we didn't take any pages out of that one. Find a class near you: http://bit.ly/2aKdui7
Tip Tuesday: Believe it or not, we've found a way to improve upon the ice cream sandwich. After assembly, freeze for about ten minutes to slightly soften the cookie for a better eating experience. For added deliciousness, drizzle on our Baked Chocolate Fudge or Salted Caramel Ice Cream Sauces and coat with your favorite toppings!
Today is the last day to get FREE shipping on all orders! So what are you doing on Facebook? Get to our website now!
"Back to school" means back to all things pumpkin spice! Discover how Baked NYC makes their pumpkin-flavored favorite crowd-pleasers. http://bit.ly/2bEeNhf
If kitchen appliances had IQ scores, the Breville collection would be like Mensa. Come experience the Brilliance of Breville tomorrow, 8/20, with demos and tastings from 12pm-4pm and enter to win your own smart swag from Breville. http://bit.ly/2brlchx
Congrats to our grand prize winner Ryan and first-prize winners Lauren, Seth and Luanne from last week's Celebrate Jacques Pépin event! With their new signature set of items from his exclusive collection, they'll be able to celebrate Jacques Pépin every day.
Heard of New Shell #MaineLobster? We hadn't! Our National Chef @JoelGamoran got the scoop from @LobsterFromME https://t.co/bev2dByALM/p>
Tip Tuesday: For better consistency, don't measure ingredients by volume – measure them by weight using a scale, like our Perfect Kitchen Pro. That way, whether you're making cookies or cocktails, you're sure to be satisfied with the outcome every time.
Today, we want to wish a happy birthday to Julia Child! As an acclaimed cook and founder of The Julia Child Foundation for Gastronomy and the Culinary Arts, she left behind more than just a legacy – she also provided us with enough delicious recipes to last a lifetime!
Turn this Sur La Table Sunday into Sunday Yum-day with a delish dish from Jacques Pépin – Poulet à la Crème! http://bit.ly/2bij0os
Stack the odds in your favor this week by starting it off with a serious stack of waffles. And syrup. Lots and lots of syrup.
Our exclusive Jacques Pépin Collection is now available in stores! If you love his recipes, just wait until you see the handcrafted ceramics, cookware, and linens all inspired by his whimsical artwork. Also available online here: http://bit.ly/2addq9P
Get a look at the less serious side of a seriously talented chef and artist. And then get seriously excited for even more from Jacques Pépin that's sure to make you smile as his new exclusive collection hits stores tomorrow!
Discover the humble beginnings and creative inspirations that led chef and artist Jacques Pépin to create great things, like his new exclusive collection at Sur La Table – available online now and in stores on Sunday! http://bit.ly/2addq9P
Tweet #AmexSurLaTable get $10 back 1x on purchs totaling $50+ at SurLaTable w/cnctd Amex Card! Exp 10/1/16 SeeTerms: https://t.co/1bLY39IVyR/p>
School is in session, so here's a lesson in saving time: use a muffin tin to make mini frittatas! You can make a different one for every day to please those picky eaters and freeze them for up to a month. Here's one of our favorite recipes: http://bit.ly/2bzjkON
This Sur La Table Sunday, wrap up your weekend with Jacques Pépin's Butternut Squash Velvet, a savory soup that's sure to go down smooth. http://bit.ly/2bvBH8U
You made it to hump day – now celebrate your success with a piece of pie that you made yourself! Our new Pie Basics Online Cooking Class can show you how, and since you can take it anytime, anywhere, it really is... well, as easy as pie! http://bit.ly/2boIAen
It's Monday, so grab your coffee mug and brew yourself a big pot of liquid motivation.
It's time for our Brilliance of Breville event! Come rub elbows with this genius brand today from 12pm-4pm, where you'll find demos, tastings and the chance to take home clever kitchen appliances from Breville. http://bit.ly/2brlchx
Ever heard of Maine New Shell Lobster? We hadn't until our National Chef Joel Gamoran was invited by the kind folks of Lobster from Maine to attend their industry only "Maine After Midnight" event in Washington DC. Amazing people all there to support one of the biggest secrets Maine natives have been keeping from us and a huge reason why Maine Lobster has always tasted better than the rest! #Mainelobster #newshell #lobsterfrommaine #surlatable #chefslife #lobster
Want to learn how to cook but can't make it to a store? Then check out our signature award-winning online cooking classes! Now you can receive lessons from our experienced chefs anytime, anywhere – and whenever you feel like it. Find one now: http://bit.ly/2boIAen.
Come Celebrate Jacques Pépin this Thursday, 8/11, from 4pm-8pm at any of our stores nationwide, where you'll find demos, tastings and the chance to win prizes almost as amazing as the man himself from our new exclusive Jacques Pépin Collection! http://bit.ly/2aMpLU4
Tip Tuesday: This is one case where leaving food out actually makes it better! Age your egg whites on the counter for a few days for much larger feet on your macaron.
Sur La Table's cover photo
A big round of applause for the winners from our Brilliance of Breville event: Seven B. (grand prize), Kristen B. (first prize) and Jacqueline F. (second prize). Thanks to Breville, their kitchens just got smarter!
This handy tool works twice as hard to make enjoying a certain fuzzy fruit less of a hairy situation. Name That Tool!
Tip Tuesday: Good things come to those who wait. Let your batter rest for 30 minutes for a more tender crêpe. But once it's ready to eat, you won't want to waste a second.
Now through 8/22, when you buy more you'll save more at Sur La Table! Which means you can shop more, stock more, make more, bake more, host more, toast more... need we say more? http://bit.ly/2b2owMp
Joel Gamoran is LIVE with BestProducts.com sharing the best hacks for effortlessly impressing at the picnic table!
Looking for a summertime date idea that will sweep them off their feet? Then trade your tablecloth for a checkered blanket and join us NOW as we go live on BestProducts.com Facebook from our 57th & 8th store with Chef Joel Gamoran to give you tips for a picnic that's sure to impress.
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