It seems like there's a lot of talk about Thanksgiving swirling around already. Perhaps that's good- makes for less last-minute family- wide panic. (Which I can admit to succumbing to on a few occasions- usually when the guest list doubles at the last minute, or an unannounced vegetarian friend arrives...). And it's good to know what the finishing touches will be; a nice tablecloth, a stunning centerpiece, place cards, and the right wine. But what about the finishing touches for the food? That's probably more important to me, and what I remember. The extra touches like room temperature whipped butter for the rolls, a real cranberry sauce with berries and spices, perfectly whipped cream for the pie, and most importantly, a well flavored, lump free gravy for the turkey. The condiments make the dish. So it seems appropriate that this month, we have two classes devoted to sauces alone.The first, Sauce Sorcery with Hugh Carpenter this coming Friday, focuses on more exotic sauces like spicy chutneys or unusual pestos. The second, Hands on Perfect Sauces with Brian Kerr, is based more on classic sauces. His class will be held Sunday, November 16 in our Lake Oswego location.
Even if sauces aren't your concern for the Thanksigiving repast, but you'd still like some tips, Rick Rodgers- "Mr. Thanksgiving" himself, will be here on Wednesday November 5th for Thanksgiving 101. Time Healea, of little t bakery, will be here Wednesday November 12th to give you the tricks to the ultimate tart to end your meal.
No matter what you're going to make for Thanksgiving, you can find answers to your questions here. Check out our website for recipes and tips, or sign up for a class. There's still plenty of time to plan!
Happy Eating!
-Josie
-Josie
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