Always in a state of panic as Thanksgiving approaches? Fear no more. Come to a pre-Thanksgiving class to learn the fine art of roasting poultry to perfection, making seasonal and traditional sauces and gravies, side dishes, AND desserts for everyone’s palate. This class is chock full of tips on how to organize and prepare your menu so you enjoy the day with your family and friends!
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In summer 2012, Ricardo Ricci, “right hand man” to famous Tuscan butcher Dario Cecchini, skillfully transformed a hog's belly to an herb filled porchetta right here in our kitchen.