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Thanksgiving Sides to Wow the Pickiest of Palates
November 17, 1:00 pm - 4:00 pm$65
We know how important it is to get ahead of the mad holiday rush. We will help you do that! You will make Jazzed Up Deviled Eggs and Roasted Beet Salad to enjoy in class. Chef Elizabeth will guide you as you prepare portions of Creamy Celeriac Mashed Potatoes, Fresh Green Bean Casserole, and Honey-Balsamic Vinaigrette to feed six hungry guests.
Jazzed Up Deviled Eggs: This classic holiday hors d’ oeuvre is presented with several tasty alternative presentations
Roasted Beet Salad with Arugula, Goat Cheese, Avocado and Honey-Balsamic Vinaigrette
Herbed Mashed Potatoes
Fresh Green Bean Casserole with Mushrooms and Aged Cheddar
Save time and prepare now!
Herbed Mashed Potatoes and Green Bean Casserole prepared in class can be frozen until 24 hours before use.
Our Honey- Balsamic Vinaigrette will stay fresh for two weeks in the refrigerator.