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Roast Turkey with Bacon-Herb Butter and Cider Gravy - Bacon, Apple, and Fennel Stuffing - Shaved Brussels Sprouts with Currants and Chestnuts - Garnet Yams with Maple Syrup and Maple-Sugar Streusel - Cranberry and Tart-Cherry Compote - Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits
What you will learn
Soup to nuts, so to speak, this indispensable class covers everything cooks of all levels need to pull off the perfect All-American Thanksgiving dinner. Students will learn how to properly roast a Turkey, how to get the most flavor from the birds, and perhaps most importantly, how to tell when it’s done and ready to serve. Our chef instructor will even share carving tips so you don’t destroy your hard work at the table.