Thursday, October 11, 2007

Turkey Workshop at the Viking Cooking School in Franklin

Brine, truss, season and roast the ultimate holiday bird. Receive coaching on what type and size of turkey to select; then learn how to season and roast it. We’ll even give you tips for reheating and making the most of those seemingly endless leftovers. This technique-intensive hands-on workshop is designed for the greenest rookie to the most seasoned professional.

SKILLS AND TECHNIQUES Handling and preparing poultry safely; learning everything you ever wanted to know about turkey; making tender scones; making deliciously unique holiday side dishes.

Adult classes are for students age 16 and older.

~Ultimate Holiday Turkey with Roasted Shallot Thyme Butter
~Savory Mushroom Bread Pudding
~French-Style Green Beans; Bacon, Corn and Green Onion Scones
~Honey-Roasted Mashed Sweet Potatoes; Cranberry Apple Crumble
~Sample Recipe: Praline Ice Cream
~Bonus Recipes Utilizing Leftovers: Better-Than-Chicken Turkey Salad; Turkey and Broccoli Penne Al Forno; Turkey and Brie Panini; Turkey and Spinach Risotto

Remaining Dates & Times in Nashville, Tennessee:
Sunday, October 21, 10:00 am to 3:00 pm

Sunday, November 4, 10:00 am to 3:00 pm
Visit the calendar for more information.

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