We realize we haven't even gotten to Halloween yet, but we can't contain our excitement about our favorite holiday coming up next month: Thanksgiving.
Not only is this holiday about bringing family and friends together over food (which we're all about), but it's also about giving thanks, which we all should do every day. Now that our
November class calendar is live, it's time to start thinking about your Turkey Day plan. The best part is, we offer something for everyone!
If you like to dive right in and get your apron dirty, our
Thanksgiving Workshop puts you to the challenge to create the feast, hands on, in real time.
If you are more of the watch and learn demonstration type, our
Thanksgiving Crash Course covers the timing, tricks and well-tested, classic recipes to ensure your success. You also get detailed shopping lists to help you stay organized.
Satisfy the vegetarians at your holiday table with dishes like Sweet Corn and Gouda Bread Pudding with Shiitake Mushroom Gravy with
Vegetarians Eat Thanksgiving, Too.
If you need new ways to repurpose that stuffing into new ideas like Turkey and Stuffing Eggrolls, try our
Thanksgiving Leftovers Reimagined.
Make sure your beautiful turkey isn't hacked to pieces by Uncle Bob by learning how to properly carve a bird in our
FREE class
How to Carve a Turkey.
Get even more inspiration for your Thanksgiving meal with our new
Pinterest board.
And if you need a little help with the meal, let us handle dessert. Our Famous Apple and Pumpkin Pies are available for pre-order now from both
Lincoln Square or
the Mart.
Check out all of our new November cooking classes as well as what's still to come in October. 
Want to utilize your cooking know-how and local, fresh ingredients but don't have time to do everything yourself? 
Up your meat game by learning the techniques for properly cooking wild game with complimentary sauces like Sautéed Venison with Red Wine Gastrique and Roasted Pears in
The turn of a season is the perfect time to bulk up your cooking skills because you have a whole new set of heavyweight ingredients to work with: winter squash, parsnips, Brussels sprouts, pears and more. 
