Let’s be honest: turkey is just the centerpiece, but the sides are the real reason everyone shows up! Take the stress out of holiday entertaining and upgrade your feast with this fun, flavor-packed workshop. We’ll master foolproof foundational techniques—from velvety gravies and golden gratins to vibrant salads and flaky bites—blending beloved holiday classics with fresh, modern twists that will steal the spotlight on Thanksgiving Day. Chef will serve roused chicken thighs to enjoy all our sides!

Streusel-Crowned Sweet Potato Gratin: Layered sliced sweet potatoes baked in spiced cream and topped with an oat-pecan crumble.
Smoky Bourbon & Fig Cranberry Compote: Tart cranberries stewed with dried Black Mission figs, warm baking spices, and bourbon.
Fluffy Parker House Dinner Rolls: Ultra-soft, pillowy pull-apart yeast rolls brushed generously with flaky sea salt and melted butter
Crispy Roasted Brussels Sprouts with Bacon & Maple: High-heat charred Brussels sprouts tossed with thick-cut bacon lardons and pure maple syrup.
Skillet Cornbread Stuffing with Breakfast Sausage & Tri-Color Bell Peppers

This Southern-style dressing balances sweet, craggy cornbread with savory, sage-flecked breakfast sausage and crisp-tender bell peppers

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• 2 glass of red or white wine for dinner.

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.