Nov. 15- Make and Take Holiday Gravies A/ TX

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gravy.jpg

Nov. 15- Make and Take Holiday Gravies A/ TX

75.00

It's known for miles around that Maggie Perkins' favorite food is gravy. All by itself. Like it can just be in a bowl. She'll call it soup, and lick the bowl clean. Maggie Perkins knows her gravy, y'all.

If your holidays lack for a properly, perfectly prepared and seasoned silky sauce and/or gravy, it's time to step up your game. Learn how to make holiday gravies from the bones, literally, up. You'll learn to make proper beef and poultry stocks, carefully develop a roux, then discover how to create quick pan sauces, a classic brown gravy, a breakfast cream gravy, and then roll up your sleeves and tackle traditional turkey gravy of your own to take home for the holidays.

Nov. 15 | 6:30 PM | BYOB

Class located in S. Austin/Bouldin Creek/78704. Address provided 24 hours prior to class.

No refunds, however your spot may be transferred to another with prior approval.

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

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