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New Thanksgiving with Bon Appetit

  • - Per Seat
Ages 14 and Older.

Please note: Students under the age of 18 must be accompanied by a paying adult. Class price is per person.

What You Will Learn

Menu: Spatchcocked Turkey with Star Anise and Orange - Hasselback Butternut Squash with Bay Leaves - Lemony Brussels Sprouts with Bacon and Breadcrumbs - Braised and Bruleed Apples with Ice Cream

Class Description: We’re proud to partner with Bon Appétit—the definitive authority on what’s current in the world of food, drink and entertaining—to teach you how to make modern Thanksgiving recipes and keep your meal fresh and exciting year after year. You’ll work alongside classmates to make tested and approved recipes from Bon Appétit, with foolproof tips and timesaving techniques to help you cook with confidence.

First, you’ll practice a game-changing spatchcocking method for turkey that guarantees juicy meat and crackly, crispy skin–in half the time of your old-fashioned roast. Then, you’ll learn how to pull off neatly shingled (and super-impressive) Hasselback squash and crisp-yet-tender Brussels sprouts. Finally, you’ll braise apples before topping them with a thin layer of caramelized sugar that mimics the crackle of crème brûlée—no oven time required.

Please note: In this class, you'll practice brining, roasting, and carving techniques on a chicken, to accommodate for cooking time.



What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.

 

Darryl D.

 

North Hills

4421 Six Forks Road Suite 107  
Raleigh, North Carolina 27609
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Fri
10am - 9pm
Holiday
Christmas Eve: 9am - 6pm / Christmas: Closed
Mon
10am - 9pm
Sat
10am - 9pm
Sun
10am - 7pm
Thurs
10am - 9pm
Tues
10am - 9pm
Wed
10am - 9pm
 
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