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Thanksgiving Basics

Virtual Event Virtual Event

November 7, 2020 @ 4:00 pm 7:00 pm EDT

Everyone always wants to host the perfect Thanksgiving dinner. This year, let us help you, including tips on items that can be done ahead of time and ways to plan so your day is less stressful!


In this 3 hour class, you will learn how to roast the perfect turkey, make a delicious dressing, perfect gravy, and a quick and easy homemade cranberry sauce that is sure to impress your guests!


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Items Required:


Ingredients:

  • 1 whole chicken
  • 8 Tablespoons (1 stick) unsalted butter, softened
  • 1 bunch Italian flat-leaf parsley
  • 1 small bunch each fresh thyme, sage, and rosemary
  • 4 cups low-sodium chicken or turkey stock
  • 1 ½ large yellow onion, peeled and cut into 1 inch pieces
  • 2 large carrots, peeled and cut into 1 inch pieces
  • 4 large stalks celery, trimmed and cut into 1 inch pieces
  • 2 1/4 cup Merlot or other fruity red wine
  • 2 Tablespoons all-purpose flour
  • 1/2 pound loaf day-old French bread
  • 1/4 pound (4 ounces) thick-cut bacon
  • 1/2 pound Granny Smith apples
  • 1 cup granulated sugar
  • 1 cup (packed) light brown sugar
  • 6 whole cloves
  • 1/8 teaspoon freshly ground nutmeg
  • 2 cinnamon sticks
  • 1 3×1-inch strip orange zest
  • 1 3×1-inch strip lemon zest
  • 1 12-ounce bag fresh cranberries
  • Kosher salt and freshly ground pepper, to taste

Equipment:

  • Chef’s Knife
  • 2 Cutting Boards (1 for raw chicken, one for produce)
  • Roasting pan/rack (if not stove top safe, an additional saucepan is needed)
  • Small bowl
  • Kitchen twine
  • Fat separator
  • Meat thermometer
  • 3 Cooking spoons
  • Whisk
  • Large skillet
  • Small baking pan (9” x 9” or similar)
  • 2 Medium saucepans
  • Peeler
  • Strainer(s) (if you do not have multiples you will need to wash between)

Preparation Steps Before Class:

The following items should be completed before class and then just have all the other ingredients washed and ready to go.

Preheat oven to 425

Measure ingredients for compound butter:

  • 2 ounces (1/2 stick) unsalted butter, softened

Measure ingredients for gravy:

  • 1.5 to 2 cups Homemade turkey Stock or chicken stock, depending on desired thickness
  • 1/2 cup Merlot or other fruity red wine
  • 1/8 cup all-purpose flour
  • 3 sprigs fresh thyme
  • 1-2 sprigs fresh sage

Measure ingredients for stuffing:

  • 1/2 pound loaf day-old French bread, crust trimmed, cut into 1/2 inch cubes – leave out loosely covered the day before, pre-toast bread as oven is pre-heating
  • 1/4 pound thick-cut bacon, cut crosswise into 1/4 inch pieces
  • Up to 4 tablespoons (1/2 stick) unsalted butter, divided, plus more for greasing baking dish
  • 1/2 pound Granny Smith apples

Measure ingredients for cranberry sauce (Can place it all in saucepan):

  • 1 3/4 cups fruity red wine such as Zinfandel or Merlot
  • 1 cup granulated sugar
  • 1 cup (packed) light brown sugar
  • 6 whole cloves
  • 1/8 teaspoon freshly ground nutmeg
  • 2 cinnamon sticks
  • 1 3×1-inch strip orange zest
  • 1 3×1-inch strip lemon zest
  • 1 12-ounce bag fresh cranberries


Meet your Host:

Rochelle Van Der Merwe is a professional chef that has over 10 years of teaching experience, both for home cooks and also for professional chefs.  She has worked in a variety of professional kitchens, ranging from fine dining restaurants to catering, to healthcare.  

Chef “Ro” has a variety of tips and tricks that home cooks can use in their kitchens to ensure the best possible outcomes.  She has experience teaching many ethnic cuisines as well as baking and pastry.  She likes to teach the technique rather than the recipe so that home cooks can feel more confident in creating meals that are entirely their own.

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