Thanksgiving: It’s All About The Sides – November

Any holiday that involves extensive feasts is pretty popular around here, and Thanksgiving is a personal favorite. While turkey might get the most attention at the Thanksgiving table, it’s the side dishes that get us super excited. Join Laura Pyles as she shows you how to fill your table with side dish showstoppers that’ll make your guests forget all about the meat! You’ll make caramelized celery root skillet bread with garlic and parmesan; roasted squash and Brussels sprout salad with apples and spicy pumpkin seeds; and carrot and beet tian with browned butter and marjoram.

This class is a fundraiser for the Black Farmers Collective, a group of urban food system activists dedicated to providing opportunities to improve the health of our communities through all aspects of the food system.

This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.


All classes are listed in Pacific Daylight Time.