The smell of a roast in the oven is a mouth-watering experience—especially during the holidays—but roasting is so much more than taking a bird or a piece of meat and plopping it into a preheated oven.
I’ll teach you how to roast meats and fowl without having them come out dry. I’ll cover techniques such as brining, marinades and spice rubs, which add flavor and enhance juiciness. Preparation for roasting is typically more time consuming than other types of cooking, but once the roast is in the oven, we will have time to concentrate on side dishes and desserts.
As with all my menus, these are only a guide. I am more than happy to mix and match or partner with you to customize a menu that suits your taste and meets your needs.
*Roasting classes typically run 3-4 hours, so please schedule accordingly.*