Tag: Thanksgiving menu

The Modern Thanksgiving Table

November 11 @ 7:00 pm – 9:00 pm

Hosting doesn’t have to be stressful. This seasonal menu was thoughtfully designed to be prepared ahead of time, giving you the freedom to enjoy the holiday. With make-ahead dishes, delicious flavor pairings, and tips for seamless reheating and plating, you’ll leave feeling confident (and inspired) to host a Thanksgiving your guests will never forget OR just leave with having had a great time and a great meal!!

$130

RSVP: 770-587-4244
This is not a hands-on event, rather a chefside table experience and each course will be paired with a wine pairing tasting to enhance the flavors of each dish. You will receive, through email, a link to all of the recipes. Free parking is behind the shop located at our designated spots. Please arrive a little early so we can start on time. Space is limited to 12.

Thanksgiving with a Twist

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!

MENU

Purple Cabbage with Cranberry, Pear, and Gorgonzola

Glazed Carrots with Pistachio, Parmesan, and Aged Balsamic

Roasted Chicken Thighs with Sweet Onion and Brioche

Sweet Potatoes Foster with Rum Caramel

Class led by Chef Kyle Shankman
BYOB

RSVP :  770-587-4244 To pay and reserve your spot

Thanksgiving with a Twist

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!

 

MENU

Purple Cabbage with Cranberry, Pear, and Gorgonzola

Glazed Carrots with Pistachio, Parmesan, and Aged Balsamic

Roasted Chicken Thighs with Sweet Onion and Brioche

Sweet Potatoes Foster with Rum Caramel

Class led by Chef Kyle Shankman
BYOB

RSVP 770-587-4244 To pay and reserve your spot