Cooking Class: Cook a Thanksgiving Feast for Friends

Let Chef Crys show you how to create a warm and welcoming Friendsgiving feast in a cooking class with true holiday spirit. There's a festive gourmet meal waiting to be created, a perfect menu for sharing with your chosen friend family. 

Begin by preparing a creamy brie and cranberry dip, sweetened with honey from local hives and served with homemade crostini. Create stuffed flank steaks with the warm flavors of rosemary and lemon and cook up Hasselback potatoes topped with gouda and herb butter for a savory side. For dessert, whip up a white chocolate bark confection studded with pistachios and dried cranberries everyone will be thankful for.


Cranberry Brie Dip and Handmade Crostini

With rosemary and local honey

Lemon and Rosemary Stuffed Flank Steak

With chimichurri sauce

Gouda and Herb Butter Hasselback Potatoes

Dried Cranberry and Pistachio White Chocolate Bark

With orange

  • Minimum Guests 2
  • Maximum Guests 4
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsGroup, Fun, Chocolate Making, New American, Holiday

Classpop! Guest Reviews for other experiences with Chef Crys

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03 Sep 2023

My group had an amazing time with Chef Crys she was really informative and the venue was just as amazing wine and pizza making couldn’t top it

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05 Aug 2023

It was fun and Chef Crys was a great hostess. However for the cost per person, I was very disappointed that the “homemade pizza” did not include fresh made pizza dough. Even using prepackaged dough would have been better than store bought naan bread for $50/person.

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30 Jul 2023

Awesome class! Super engaging, fun, and educational. Not to mention great pizza

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Crys
Chef Crys Verified chef

Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of  organic cooking and transitional eating, priming her teaching skills for leading cooking classes. 

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