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Roasted Poultry and Meat

Darin Gagner

Darin will focus on elegant and satisfying winter roasts that are quick and easy enough to do on any day of the week. Techniques of perfect roasted meats including tying, trussing and brining will be shown and explained in detail, as well as gauging doneness and temperature control. Then the class will make Pork Loin brined in Apple Cider with a Sweet Beer and Mustard Sauce; Chicken with Thyme, Lemon and Fingerling Potatoes; Garlic-studded Beef Sirloin Roast with Porcini Mushroom Gravy, and take home a bonus recipe of Herb-roasted Lamb Shoulder with Pomegranate Glaze. With poultry and meat, dairy and eggs. Class size limited to 14.

Members: $45, Non-members: $50