For the biggest food holiday of the year, we tend to find ourselves cooking for a crowd. Because of that, we’re totally feeling the pressure! Limited time, limited space, and a desire to impress our family and friends has led to us relying on the tried and true “safe” classics. The down side is that this can maybe be a bit boring. In this class, Chef Kyle will guide you through a Thanksgiving menu for the 21st century. To go along with these new classics, he will also show you how to manage the implementation, timing, and plating for the big day!
Purple Cabbage with Cranberry, Pear, and Gorgonzola
Glazed Carrots with Pistachio, Parmesan, and Aged Balsamic
Roasted Chicken Thighs with Sweet Onion and Brioche