Cooking Gourmet Thanksgiving Sides
Description
Cooking Gourmet Thanksgiving Sides
Monday, November 23, 2026 | 15:00–17:30
Audience: 18+
Menu: Gruyère potato gratin; wild mushroom and leek brioche stuffing; maple-roasted Brussels sprouts with pomegranate; brown-butter sweet potato purée.
Give your Thanksgiving table a rich potato gratin, savory mushroom-leek stuffing, maple-roasted Brussels sprouts and brown-butter sweet potato purée. Learn the techniques behind each dish, then plan what to cook ahead and how to reheat it. Enjoy a tasting in class; this is a skills class rather than a take-home catering order.
What this class looks like
Group Size
2 hours
Duration
18+
Class Level
We Provide
Equipment and ingredients
Any dietary restrictions
- Vegetarian friendly
- Gluten free
- Dairy free
- Egg free
- Vegan friendly
- Nut free
- Kosher friendly
- Fish free
- Shellfish free