Cooking Class: Cook a Thanksgiving Feast for Friends
Sun, Dec 1st at 7:00PM
Sun, Dec 1st at 7:00PM
Sun, Dec 1st at 7:00PM
Sun, Dec 1st at 7:00PM
Let Chef Crys show you how to create a warm and welcoming Friendsgiving feast in a cooking class with true holiday spirit. There's a festive gourmet meal waiting to be created, a perfect menu for sharing with your chosen friend family.
Begin by preparing a creamy brie and cranberry dip, sweetened with honey from local hives and served with homemade crostini. Create stuffed flank steaks with the warm flavors of rosemary and lemon and cook up Hasselback potatoes topped with gouda and herb butter for a savory side. For dessert, whip up a white chocolate bark confection studded with pistachios and dried cranberries everyone will be thankful for.
MENU
Cranberry Brie Dip and Handmade Crostini
With rosemary and local honey
Lemon and Rosemary Stuffed Flank Steak
With chimichurri sauce
Gouda and Herb Butter Hasselback Potatoes Dried Cranberry and Pistachio White Chocolate Bark
With orange
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsGroup, Fun, Chocolate Making, New American, Holiday
Reviews Guests Left For Other Experiences
Ivan
03 Sep 2023
My group had an amazing time with Chef Crys she was really informative and the venue was just as amazing wine and pizza making couldn’t top it
Sheila
05 Aug 2023
It was fun and Chef Crys was a great hostess. However for the cost per person, I was very disappointed that the “homemade pizza” did not include fresh made pizza dough. Even using prepackaged dough would have been better than store bought naan bread for $50/person.
Andrew
30 Jul 2023
Awesome class! Super engaging, fun, and educational. Not to mention great pizza
Meet your chef
Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of  organic cooking and transitional eating, priming her teaching skills for leading cooking classes.Â
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