What’s a Thanksgiving feast without a plethora of side dishes? In this demo/hands-on workshop, local cookbook author Kim O’Donnel is your guide for some of the perennial classics – Stuffing, Gravy, and Cranberry Sauce – as well as a few new twists on traditional ingredients – Rosemary-Roasted Cranberries with Wild Rice; DIY Cranberry Juice; and Sage Pesto with Delicata Squash. We'll talk tips and tricks for gearing up for the big day and how Thanksgiving is a wonderful opportunity to cook both seasonally and locally.
KIM O’DONNEL is a twenty-year veteran of the food world as a chef, journalist, and teacher. She has dispensed culinary advice and covered food policy for numerous publications including Civil Eats, the Washington Post, and USA Today. The first Meatless Monday blogger on record, Kim is a known authority on the continuing trend of eating less meat for health and environmental reasons. She is the author of three vegetarian cookbooks including PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest, which published in 2017. Kim lives in West Seattle, where she spreads the gospel of home cooking.
Cranberries, 3 ways:
DIY cranberry juice
Maple Cranberry Sauce
Wild Rice with Rosemary-Roasted Cranberries
Stuffing, Poultry Stock & Gravy
Sage Pesto + Roasted Delicata Squash