The measure of every serious home cook is Roast Chicken because, when done well, it so deeply satisfies almost everyone.

It is also the pro forma model for roasting other fowl including capon, duck, pheasant, goose and – of increasing relevance – turkey.

Want to up your game on Thanksgiving? Master the roast chicken.

In this 3-hour class you’ll learn how to select a bird, stuff it with a mir poix and fresh herbs, then truss, roast and carve it. You’ll also learn how to make pan gravy when it’s done.

Tuition is $65/person, which includes all course materials and a wine pairing.

Contact Us if you would like to participate.