Quirky parents; crazy uncles; thoughtless siblings; screaming kids. Thanksgiving is all about family. No wonder, then, that Thanksgiving food is all about delivering the one thing we need most during the holidays: comfort. And nothing is more comforting than carbohydrates. Whether in the form of sweet potato gnocchi, cornbread and sausage stuffing, creamy polenta, or fluffy buttermilk biscuits, carbs appear throughout the Thanksgiving menu and we gladly embrace them. In our class, you’ll learn all about the different carbs that are popular in holiday meals and you’ll pick up key tricks and techniques for perfecting things like candied yams and stuffing. The local, seasonal fall harvest is full of hearty root vegetables and gourds as well as earthy mushrooms and flavorful herbs and you’ll be using all of these things as you pick up ideas for your own holiday feast. Even if your family is completely normal and brings you no stress during the holiday season, you’ll still want a comforting meal with flavors that explode; this class will give you all the info you need to impress when Thanksgiving comes around.
Recipes: Sweet Potato Gnocchi with Brown Butter, Chestnuts and Sage, Plantation Corn Pudding, Paul Prudhomme’s Louisiana Candied Yams, Cornbread and Sausage Stuffing, Wild Rice Pilaf With Mushrooms and Nuts, Herbed Stuffing, Creamy Rosemary Polenta and Fluffy Buttermilk Biscuits
Class Type: Part of our Thanksgiving Series, hands-on cooking class
Class Notes: Carbs appear all throughout Thanksgiving menus and it’s the one time of year we embrace and celebrate them. Let’s learn some new ideas and tricks to make this Thanksgiving explode!
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.