Make Ahead Holiday Dinner - Thursday, Nov. 28 at 6:30pm

Make Ahead Holiday Dinner - Thursday, Nov. 28 at 6:30pm

$70.00

Rozella Klassen

The most stressful thing about a holiday dinner is making sure the turkey is done on time and keeping everything hot for serving.

In this class we provide a complete make-ahead menu to take the last minute stress out of your entertaining by creating a menu that can be prepped ahead of time with only a few last minute touches before serving.  

Spatchcocked Lemon Herbed Turkey - The secret to making the juiciest, most golden turkey you have ever had- in half the time, and to top it off, it is self- basting! Your turkey is roasted on a rack made of vegetables, and infused with preserved lemons, saffron, fennel, sage and roasted garlic. Not only will you up your flavor game, but your entertaining game also!

Rich Dark Lemon Herbed Gravy - All the flavors from your golden turkey come together on this dish. Making it the most important thing on the plate! Right? 

Mushroom and Leek Bread Pudding - Instead of stuffing this savory bread pudding is moist inside and crispy on top. You may never go back to stuffing a turkey again! It can be assembled and refrigerated up to two days ahead.

Maple Roasted Carrot Salad - Sweet caramelized carrots, peppery arugula, goat cheese and salty Marecona almonds, make this salad so memorable. Assemble just before serving.

Grilled Acorn Squash with Sage and Balsamic Glaze - Beautiful to serve, and unforgettable in flavor this has been a family favorite for a very long time.

Cranberry Sauce with Dried Cherries - The hit of bright tart flavor that draws it all together. 

Greek Yogurt Cheesecake with Raspberry Coulis - Simple do-ahead assembly makes this no-bake tart dessert the most amazing grand finale.  

  All classes include two glasses of wine, Perrier, or Italian soda, and run approximately 2 - 2 1/2 hours.

 

Rozella Klassen: 

Sunday gatherings, laden tables, and impromptu dinner guests were a regular part of my upbringing. Ours was a home of farm to table lifestyle long before it became a trend. The Kitchen was the school in which I learned the art of canning, preserving, baking, pastries, stocks and sauces. Because of this rich heritage, I have resolved to pass along my passion for food through entertaining, hosting, catering and teaching others the art of food well-made and loving others through shared tables.  

  

**Workshop Refund Policy**

No refunds. Can transfer the ticket to another workshop 

with a minimum 3 days (not incl. Sunday) before a workshop date.