November 2023 Cooking Classes “Thanksgiving Spatch & Scratch” – Online and In-person

Yes! I’ll be hosting my first cooking classes since before the pandemic in October 2023. YAY!

I’ve been thinking about a sustainable way to host classes and settled on a concept. Each month, I’ll pick a theme and a menu and teach it multiple times both online and in person. I’ve tried to keep the classes reasonably priced and accessible. You can purchase online via the links below. All classes include a package with the recipes. I hope you will join me!

Please note: All lessons are part of a limited series. I’ll pair up French technique with local, seasonal fare combined with her unique teaching style. She rarely opens up her home kitchen to classes, so don’t miss out on this opportunity.

Online classes: Each class last about 90 minutes. You’ll receive all the information you need to cook along, or you can just watch – your choice. Online classes will be available for replay for a minimum of 12 months. The online lesson is shorter and offers an abbreviated version, but additional video lessons will be added so you don’t miss a thing.

In-person classes: Each class lasts 3.5 hours. This includes time to sit and eat the food prepared in the class. Please advise at least one week in advance of any dietary requirements. While vegetarian and vegan requirements can be met with some classes, regretfully, that is not the case with this specific class.

If the courses sell out, I’ll try to add additional sessions.

November 2023’s Lesson: Thanksgiving Spatch & Scratch

We’ll make Thanksgiving dinner the way I do every year, by butterflying or “spatchcocking” the turkey. This allows the turkey to cook in less than half the time and much more evenly. We’ll also learn the fundamentals for classic sides, including the key to perfect mashed potatoes, foolproof gravy, roasted and steamed vegetables.

One trick we’ll cover is how to make compound butter, an easy make-ahead way to add flavor to almost anything. I’ll also demo Mike’s trick of making homemade cranberry sauce, then using a discarded can to put it into the shape of the ubiquitous cranberry found on most tables.

We’ll start the in-person class by learning to make a no-alcohol cranberry cocktail using Lyre’s “Pink London”, my favorite NA spirit of the moment. In the hands-on class, we’ll make a no bake pumpkin cream pie topped with caramel sauce and fresh whipped cream.

Menu

Spatchcock turkey over roasted vegetables*
Perfect mashed potatoes
Foolproof gravy
French green beans
Sage & Rosemary Compound Butter
Cranberry Fizz with Lyre’s London Pink “Gin”

In-person only

Mike’s Orange-Port “Canberry” Sauce
Pumpkin Crème Pie

*Note: In the online class, the turkey will involve a “swap out” as it will not be fully cooked within the class time of 90 minutes. Some of the ingredients will be precooked; you’ll get specifics when you sign up. For the online class, the cocktail, cranberry sauce and pumpkin dessert will be available as standalone videos, so you won’t miss out!

As with all online classes, you’re welcome to cook along or just watch. No matter what, you’ll have access to the lesson for at least 18 months afterward.

To Book a Class

All Classes are offered via EventBrite. If you can’t get into the class you want, add your name to the waiting list. We hope you will join us!

In person:
Sunday Nov. 5

Online:
Sunday Nov. 12,
Sunday Nov. 19th

To see all upcoming options, see “Cooking Classes” on the navigation above.