ART OF ROASTING

Roasting is one of the most valuable cooking methods to understand and know how to do well. It turns simple meats, seafood and vegetables into deeply flavorful meals and is easy to do. As we get ready for Thanksgiving and the holiday season, this is a valuable lesson giving you versatility, timing, temperatures, doneness and resting for success with all your dishes. Learn as we prepare Roasted Red Pepper Bisque; Penne Pasta with roasted Butternut Squash, Turkey Sausage and Sage; Roasted Brussels Sprouts with hot Honey & crispy Bacon; Roasted Shrimp with Champagne-Shallot Sauce over Orzo Risotto; Pork Tenderloin with Bread Stuffing and wrapped in Bacon, and Pan-roasted boneless Chicken Thighs with Balsamic Grapes and Rosemary. We will enjoy our meal with Roasted Strawberry Basil Spritzers.