If you’re looking for a fun new way to prepare your turkey, or maybe you’ve seen trendy videos of it online, spatchcocking is an excellent method for roasting birds that can cut total cooking time by half. It’s been a favorite method of Ava’s for years, and tonight she’ll be In the Kitchen demonstrating how to physically spatchcock (where to cut, how to cut, identifying chicken parts) as well as tips on how to achieve a good and proper roast on the bird (what fat to use, when to apply, where to apply, high heat versus low heat, what spices to use, etc). It will be a very informational evening!

Lecture and demonstration style class with Ava. You’ll sample roasted items, watch a spatchcock demo, engage in a Q & A and create a “roasting dry rub” to take home.