November Cooking Classes at Weekend Kitchen
November 7 - November 21
$95
November at Weekend Kitchen
A Little Inspiration for Your Holiday Table!
The holidays will be here before we know it! November is the perfect time to try something new, pick up a few kitchen tricks, and get ahead of the holiday rush. This month, we’re bringing you fresh ideas for Thanksgiving sides, a taste of Greece straight from the olive harvest, and a chance to get your Thanksgiving dessert made ahead of time. Join us for good food, new skills, and a fun evening in the kitchen!
Savor the Season: A Nourishing Holiday Table
Saturday, November 7 | 6:30–10:00 PM | Cost $95
Chef Jeanine Kelly
Ready to give your Thanksgiving table a fresh twist? Chef Jeanine is reimagining holiday favorites with colorful vegetables, warming spices, fresh herbs, and delicious, nourishing ingredients. You’ll leave with plenty of inspiration to make this year’s holiday meal anything but ordinary!
On the menu:
– Kimchi Deviled Eggs – Creamy, tangy, and topped with furikake and chives.
– Moroccan-Spiced Rice & Lentil Salad – Brown basmati rice, French lentils, caramelized onions, almonds, and pomegranate.
– Herb-Roasted Turkey Breast – Rosemary, sage, and garlic with cranberry-orange-ginger relish.
-Ruby & Gold Roasted Beets – Coriander-shallot vinaigrette, herb oil, and Sicilian pistachios.
-Fondant Leeks – Golden-seared and slowly braised with white wine and thyme.
– Sweet Potato Pie – Naturally sweetened custard with a date, pecan, and pumpkin seed crust.
11/7 Savor the Season: A Nourishing Holiday Table
Back from Greece: A Late-Autumn Greek Table
Saturday, November 14 | 2:30–5:30 PM | Cost $125
Chef Jeremy Rock Smith
Just back from the olive harvest in Greece, Chef Jeremy brings home the flavors and stories of his travels! The afternoon begins with a special tasting of Greek olive oil pressed just 14 days earlier. Then we’ll cook with this fresh, new-harvest oil while exploring the rustic, generous flavors of the Greek table. Learn new techniques, enjoy hands-on cooking, and gather around a beautiful family-style meal. It’s a wonderful way to bring a little Mediterranean sunshine to your late-autumn kitchen!
On the menu:
– New-Harvest Greek Olive Oil Tasting – Experience the flavor of freshly pressed olive oil.
– Greek Lentil Soup – Tomato, greens, and red wine vinegar.
– Wild-Greens & Herb Phyllo Triangles – Flaky, golden parcels filled with greens and herbs.
– Greek Herb Meatballs – Garlic, mint, and oregano bring classic Greek flavors.
– Roasted Winter Squash – Feta, honey, oregano, and pomegranate.
– Crispy Lemon-Oregano Potatoes – A Greek table favorite.
– Cabbage, Apple & Walnut Salad – Crisp, fresh, and seasonal.
– Greek Yogurt & Olive Oil Cake – A tender cake with citrus and olive oil.
11/14 Back from Greece: A Late-Autumn Greek Table with Jeremy Rock Smith
The Pie of All Pies: A Thanksgiving Make & Take!
Saturday, November 21 | 6:30–10:00 PM | Cost $125
Chef Jennifer Magrey
Get one delicious thing checked off your Thanksgiving to-do list! Our famous Apple Cinnamon Swirl Pie has been the most requested pie at Weekend Kitchen since we started, and it’s a real showstopper. Join Chef Jenn for a fun, hands-on evening as she teaches us her much-loved pie crust technique and guides everyone in building their own pie. Take it home, freeze it, and bake it fresh for Thanksgiving. Dessert is handled!
The evening includes:
– Jenn’s Famous Pie Crust – Learn the secrets to making a beautiful, delicious crust.
– Apple Cinnamon Swirl Pie – Build your own showstopping pie to take home and freeze for Thanksgiving.
– Soup & Salad – Enjoy a light supper while we work.
Bring your favorite bottle of wine or beverage (BYOB), roll up your sleeves, and enjoy a relaxed evening of baking. You’ll head home with a pie ready for the freezer and one less thing to worry about come Thanksgiving!
