Turkey? Yes. Stuffing? Check. Potatoes. No problem. Butternut squash? Sure. You can bring together all the traditional elements you want for your Thanksgiving dinner but you still need to do something more if you want to take it to the next level and really blow your guests away. So, how do you make your dinner stand out and enter the realm of truly memorably holiday feasts? The answer is all about your attention to detail – to the subtle spices and flavors that compliment the traditional tastes that everyone expects from dishes they’ve tried before countless times. One of the surest ways to achieve this is by perfecting the art of sauces, glazes and gravies. “Do I detect flavors of bourbon & molasses in the turkey?” “Is that a hint of saffron and mushrooms in the mashed potato gravy?” “Cranberry & Ginger chutney?” Yes, yes and yes. These are just a few of the options you have available to you. You can choose to add a subtle Asian spiciness to your entire meal. Or you could choose to add a different, unexpected flavor combination to each dish. The possibilities are almost endless. As the big day approaches, come to Ger-Nis where we’ll go over a variety of sauces, glazes and gravies with chef Emily Elliot Casey using local, seasonal fruits and vegetables as well as organic, fair trade spices. You’ll learn how you can easily inject some ZING, POW, and VA-VOOM in to the usual holiday fare to create a meal that’s anything but ordinary.
Recipes: Sauces: Sweet & Savory Cherry Sauce, Fresh Cranberry & Ginger Chutney, Basic Cranberry Sauce, Deep Rich Cranberry Port Sauce Glazes: Southern Style-Bourbon Molasses Glaze, Maple Mustard Glaze, Pear & Port Glaze Gravies: Traditional, Giblet Gravy, Saffron and Wild Mushroom Gravy, Herbal Cider Gravy with Caramelized Apple Bits
Class Type: Part of our Thanksgiving Series, hands-on cooking class
Class Notes: Learn to host a Thanksgiving that will blow your guests away by perfecting the art of sauces, glazes and gravies!
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.