When you only cook something once a year, it’s hard to master! Co-op Class Instructor Chef Mike. has some tips for dealing with that one big bird that some may look forward to preparing, but nevertheless find it kind of daunting! We’ll demonstrate spatchcocking poultry, make some stuffing and talk about how to use it safely in your bird, try some sous vide tricks for perfect turkey, and we’d better make some gravy, too.

Demonstration with limited hands-on opportunities.

Recipes contain: dairy, wheat. 

Tips for class attendees:

• Close-toed shoes, clothes that are not baggy or bulky, and long hair that is restrained are always good choices in the kitchen.
• Out of consideration for other guests, refrain from wearing colognes, perfumes, or anything else that may carry a strong odor. You will be in very close proximity to your fellow classmates.
• Contact us to address any questions or concerns you may have regarding food allergies or restrictions well in advance of the day of class.
• Our classes have various levels of hands-on activity. Please refer to the specific class description.
• Instructors encourage guests to engage and ask questions; however, please avoid holding side conversations that disrupt the class for others.
• Arrive 5-10 minutes prior to the start of class to give yourself time to sign in and get settled before we begin.
• Feel free to contact us with any questions.

Class Refund Policy: Unless otherwise stated in the event description, registrations for events canceled by Willy Street Co-op will be fully refunded. Individuals wishing to cancel their registration for events must contact education@willystreet.coop at least 72 hours in advance to receive a full refund. No refunds will be issued for cancellations made within 72 hours of an event. To cover incurred costs, there are no exceptions to the refund policy.