Almost everyone has experienced a Thanksgiving dinner “fail” and can recount the story in vivid detail. Maybe it’s about a deep-fried turkey explosion that required a visit from the fire department, pumpkin pies that slid off a slippery baking sheet and smashed on the floor, a turkey massacred by a “fake chainsaw” carving knife, the family dog’s assault on a “bird” left briefly unattended on the table, or an eccentric aunt’s unwise (and inedible) substitution of snails for oysters in her stuffing recipe.
Television sitcoms have explored the topic too — like the cult-classic episode of “WKRP in Cincinnati” about a radio station’s turkey giveaway that turned into an epic holiday disaster.
Most “fails” aren’t quite so dramatic, but even smaller culinary glitches can unnerve the host and lessen enjoyment of a holiday gathering. To help Keys food-lovers avoid the possibility, the Key West Cooking Show is presenting two “Time to Talk Turkey” demonstration-style classes that feature tips and techniques for preparing the perfect Thanksgiving dinner.
Flavored with fascinating information about holiday history and customs, the two-hour learn-and-dine experiences are set for 7 p.m. on two consecutive Saturdays before Thanksgiving: Nov. 15 and Nov. 22.
Attendees will learn the secrets to preparing time-honored recipes that salute tradition yet incorporate an innovative flair — while discovering intriguing new facts about favorite dishes.
Butternut squash soup, for example, is more than a delicious, nourishing way to start the meal. It also commemorates the winter squashes that were a staple of Native American and colonial cooking some 350 years ago. Cranberries too lent their color and flavor to early American feasts, though they’re now made into sauce or jelly served with roast turkey.
Even apple crisp, an alternative to Thanksgiving’s traditional pumpkin and mince pies, has an interesting history. Its popularity harks back to World War II, when foodstuffs like butter and pastry ingredients were rationed and in short supply. Fruit-based desserts were often served because they required smaller amounts of the rationed ingredients.
During the Key West Cooking Show’s classes, taking place upstairs at 291 Front St., chef-storytellers will share non-intimidating, easy-to-follow steps that help ensure a flawless holiday meal.
As attendees observe, they can enjoy a pre-Thanksgiving feast featuring the favorite dishes they’re learning to prepare — including perfectly browned turkey, sage stuffing, fluffy mashed potatoes and gravy, the perennially popular green bean casserole and more.
For everyone who doesn’t want to risk a holiday dinner “fail,” or wants to savor a pre-Thanksgiving dinner with visiting friends or family, it’s a culinary experience to be thankful for. Reservations are required; visit keystix.com.
Last Bites
Dish of the week: Sage stuffing. Bread cubes, sautéed onions and celery, dried sage, poultry seasoning and chicken broth are the primary ingredients in this timeless holiday classic. Beaten eggs and diced carrots round out the recipe, and finely chopped turkey giblets can be added. The nostalgic dish is then baked, with its rich aroma carrying the essence of the holiday.
Helpful kitchen hack: Instead of serving ordinary cranberry sauce with Thanksgiving turkey, give it a sophisticated twist by incorporating sweet cherries and Marsala wine. The resulting sauce features a vibrant color and complex flavor that will make it a new holiday favorite.
Hungry for more? Visit keywestcookingshow.com or call 305-294-COOK.
