Sun. November 4, 2018 (3:00-6:30pm)
Our Woodfired Thanksgiving Class will give us the opportunity to smoke a farm fresh turkey in the Big Green Egg. Side dishes and desserts will be cooked in the Woodfired Oven and Memphis Grill smoker. Most of the ingredients for these classes come from our garden and local farms.
As always, we will be using the best seasoned wood and the finest charcoal and food grade wood pellets to enhance our cooking experience.
We are especially thrilled that Andrew Bausman, former BBQ Competitor and Big Green Egg specialist for New England, will be on hand for this Thanksgiving woodfired class and will be glad to answer any questions you many have about your Big Green Egg.
You will have some hands-on experience, but our outdoor woodfired cooking classes are largely devoted to demonstrations. Class is hands-on and intimate so you will be sure to leave with recipes and skills you can apply at home.
Early November should be perfect for cooking outside, but we will move inside into our elegant dining room to enjoy our feast. Iced tea and hot coffee will be available, but do feel free to BYOB.
These special outdoor cooking classes are weather dependent. If the class must be cancelled due to rain, we will offer to refund or reschedule the class.
SPECIALTY MENU INCLUDES:
Butternut Squash Soup with Brown Butter and Frizzled Sage
Toasted Focaccia with Green Olive Butter
Smoked Turkey with Sausage, Apple and Pine Nut Stuffing
Cranberry Compote with Ginger and Cloves
Roasted Potatoes with Parmesan and Cream
Roasted Brussel Sprouts with Crispy Pancetta and Balsamic Reduction
Roasted Carrots with Saffron and Orange
Apple Crumb Tart with Jillyanna’s Vanilla Bean Ice Cream