It's that time of year again!

Impress your family and friends with a few classics and a few new, inspired dishes to make food focused holiday even better!

We’ll start with our favorite fall appetizer with melty brie and seasonal fruit. We’ll talk all things turkey – brining, buttering and roasting. We’ll teach you variations of stuffing and two delicious vegetable sides. Finally, we’ll do a twist on dessert with a creamy-crunchy pumpkin torte.  Whether this is the first time you've hosted Thanksgiving or the 20th, there will be tips and hints that will make this year easier and more successful.  We look forward to celebrating an early thanksgiving rehearsal with you!

Class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a tasting of the best wines Jean thinks you should enjoy with your Thanksgiving meal.

• How to make our favorite brie appetizer
• The difference between brining, buttering and roasting
• Two stuffing and two side recipes
• How to make a creamy-crunchy pumpkin torte

• Chef Kate Johnson
• Sommelier Jean Householder

~ Harvest Brie
~ Thanksgiving Turkey and Stuffing
~ Roasted Carrots with Farro and Whipped Ricotta
~ Classic Brussel Sprouts with Farm Bacon and Cranberry
~ Pumpkin Torte