Thanksgiving Prep: A Feast To Remember with Chef Tom Douglas
November 15 2025 | 12:00 PM - 2:30 PM2000 4th Ave, Seattle, WA 98121
Thanksgiving has always been about more than just the food; it’s about the rituals of gathering, the warmth of the kitchen, and the joy of sharing the season’s best flavors.
This year, Tom invites you into that spirit with a feast that feels both familiar and fresh. Join us for a comfy evening that’s meant to echo the best moments of the holidays, then settle into a menu that tells two delicious stories: the classic roasted birds, golden gravies, and pies that feel like home, and the thrill of new dishes that will energize you to introduce your family to new favorites.
Think of it as Thanksgiving’s past and present collaborating on one abundant table.
We’ll begin with a Butternut Squash Salad—layered with roasted squash, a silky fig vinaigrette, and a crunchy finish of crushed toasted hazelnuts and shards of delicate ginger crisp.
The centerpiece of our feast is a show-stopping Coffee Bean Stuffed and Roasted Turkey. Infused with the deep warmth of coffee, brushed with sage butter, and finished with a touch of smoked salt, this bird is a showstopper. To accompany it, you’ll master the secrets of a rich sweet onion gravy that ties the flavors together beautifully.
No Thanksgiving table is complete without stuffing, and ours takes a gourmet turn with King Boletus Stuffing folded into a classic bread base for a hearty, memorable side dish.
We’ll round up the classic Thanksgiving dinner on a sweet note with a Hot Buttered Rum Apple Pie—a cozy blend of spiced apples, boozy caramel, and a flaky, golden crust.
The second half of the class will feature a modern take of what a Thanksgiving spread could be, starting off with a Caramelized Fennel Tart & Crunchy Chicory Salad – featuring sweet, savory, and bitter notes from the fennel, radicchio and Belgian endives that’s currently seasonally bountiful.
A Whole Roasted Duck & Wild Rice is the Pièce de Résistance of this nouveau line up, accompanied with beautifully preserved opal pesto from Prosser Farms, pickled local tart cherries, crunchy pecans and cippolini onions gently confit in duck fat.
Concluding an evening of luscious dining with of course, dessert, Chef Tom Douglas will feature the Pacific Northwest with Wild Washington Huckleberry Tartlets, showcasing a unique shortbread crust made with acorn, and delicately swirled Italian Meringue.
By the end of class, you’ll have the skills, recipes, and confidence to bring a refined, flavor-packed Thanksgiving feast to your own home kitchen.
Guests will be greeted with Hand Carved Ham by Tom, Crab Fritter and Remoulade, and Garlicky-Spicy Greens and Parsnip Puree Toast, and a glass of "Violetta" - a classic French 75 cocktail with Creme de Violette to enjoy while watching the demonstration and will receive substantial tastes of the following menu items.
If you have any dietary restrictions, please reach out to us at [email protected] before booking your ticket to make sure we can accommodate them.
What You'll Learn and Taste:
Classic Thanksgiving
- Butternut Squash Salad, Fig Vinaigrette, Crushed Toasted Hazelnuts, Ginger Crisp – Demo and Taste
- Coffee Bean Stuffed and Roasted Turkey, Sage Butter, Smoked Salt – Demo and Taste
- Sweet Onion Gravy – Demo and Taste
- King Boletus Stuffing – Demo and Taste
- Hot Buttered Rum Apple Pie – Demo and Taste
Nouveau Thanksgiving
- Caramelized Fennel Tart and Crunchy Chicory Salad
- Whole Roasted Duck, Preserved Prosser Opal Pesto, Wild Rice and Pickled Tart Cherries, Pecan and Prosser Cippolini Onions
- Wild Washington Huckleberry Tartlets with Acorn Crust and Italian Meringue
Wine pairing included.
Policies:
Ticket price is per 1 person. If you register separately from the person (or people) with whom you are attending, please let us know in advance so we can make sure we seat you with your party.
Refund policy: Once a class is purchased it is non-refundable. The ownership, however, is yours and you may send someone else in your stead.
Please let us know about any allergens or dietary restrictions ahead of time to best accommodate you.
If you have a question about this class, please email us at [email protected]
Thank you! We look forward to seeing you in the kitchen!