Get ready for Thanksgiving with an afternoon of hands-on cooking with Chef Robin focused on stuffing, gravy, and a beautifully stuffed chicken roulade.
Chef Robin will walk you through deboning a whole chicken, explain how brining works, and show you how to turn the bird into a rolled, stuffed roast. We’ll also make two styles of stuffing—a savory sausage and golden raisin version alongside a classic savory option—covering the bread, stock, vegetables, and seasoning that make stuffing worth coming back for.
We’ll bring it all together with scratch made gravy: building flavor, getting the consistency right, and putting those roasting juices to work.
Price includes gratuity.
Beverages will be available for purchase throughout the event.
Seasonality Note
Our menus are guided by the season and shaped by the best available ingredients from local growers, bakeries, and purveyors. Selections, produce, baked goods, and accompanying elements may vary slightly to reflect peak freshness, quality, and availability.
Photo and video may be captured. Let us know in advance if you prefer not to be included.