Date: November 18th, 2023
Time: 2 pm
Cost: $85 Purchase 2 or more classes and get 10% off.

The Holidays are here and It’s that time of year again. Come and learn with Chef Joe Fish some traditional/non- traditional side items and appetizers for the Thanksgiving/Christmas holiday season. Chef Joe will assist in demonstrating all of these items as each student prepares the same dishes. Not a demonstration, but a celebration as each participant will have their own mise en place to prepare each of these delectable items and then enjoy them while they are nice and hot. Hopefully, even some to take home as well. We cannot wait to cook with you!

Thanksgiving Sides

Appetizers/Snacks
Sweet and Spicy Dates
Butterflied pitted dates are stuffed with feta cheese and closed back together and then drizzled with cayenne honey mustard or cayenne maple syrup. An unexpected sweet savory punch of deliciousness!

Holiday Spiced Nuts
Ideally cashews and almonds are used for this snack but any nut can be used as a spiced sugar is made with chili powder, cinnamon and cayenne and the nuts are tossed in this and then baked off. Allow them to cool, a conversation snack item.

Side Items

Sauteed mushrooms, leeks and pancetta are softened and deglazed with sherry and chicken stock then added to toasted bread, gruyere cheese, cream and eggs then baked. Stuffing takes on a new meaning in this reinvented dish. Flavorful and subtly lite and tasty.

New Mashed Potatoes
Poached Yukon gold potatoes are mashed with roasted garlic seasonings and olive oil to create a different take on the traditional cream and butter. The result is an excellent addition to the table and the richness of this dish leaves you craving more.

Green Beans Almondine
Toasted sliced almonds are tossed with blanched and reheated haricot vert with olive oil and butter and seasoned. An instant favorite than everyone will enjoy, better make a double recipe!

Classic Turkey Gravy
Tried and true classic traditional melted butter and flour roux thickens an herb roasted bone turkey stock and is then finished with butter. Make this ahead and bring it out a day later and add your roast pan drippings and serve.