Thanksgiving dinner’s traditional side dishes are classics for a reason — but that doesn’t mean you can’t add a little twist to liven things up! Tiago’s taking on the Thanksgiving table with an array of quick, mouthwatering dishes that add a little spice to familiar favorites. Cook along to make Cranberry Sauce with Cloves, and Roasted Brussels Sprouts with Fish Sauce, inspired by David Chang. You’ll also learn to make Harissa and Maple-roasted Heirloom Carrots. This year, it’s all about the sides.
With seafood; no dairy, eggs or gluten.
About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He has been teaching cooking classes for the last three years, and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast and a certified sommelier.
This class is designed as a hands-on cook-along experience, with the instructor guiding students through the dishes. The class is offered live via the Zoom app. Recipes, pre-class prep and an equipment list will be sent five days in advance. After class, we will share a recorded version. Online classes are nonrefundable.
Thursday, November 19, 5:00 - 6:30 pmRegister for class