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A Thanksgiving Feast from Culinaria Cooking School

By Pete Snaith and Stephen Sands, Chefs and Co-Owners
Culinaria Cooking School

Believe it or not, pumpkin pie, cornbread, roasted turkey, and other traditional Thanksgiving fare weren't actually part of the original meal enjoyed by the Pilgrims. Back in 1621, potatoes were unavailable, and butter and oil were scarce. There were no ovens, and roasting on a spit over a fire took hours. But the pilgrims wanted to celebrate the end of the drought that revived their crop of corn and fruits with their neighbors, the Wampanoags.

In the spirit of collaboration, the Native Americans brought five deer, adding to a meal of stewed boiled fowl, lobster and fish, corn and wheat breads, dried fruits and pumpkin, boiled vegetables, and water to drink. About 150 people enjoyed the feast, which lasted three days. Now that's a celebration!

Like the Pilgrims, we have much to be thankful for here at Culinaria Cooking School. More than 400 friends, family members, and new students turned out to our grand opening on Nov. 7, and we thank you all for that incredible show of support.

As our gift to you, click on the numbers at the top of this newsletter to find eight pages of Thanksgiving recipes, plus our holiday wine tips (page 10).

If you haven't already signed up for one of our November classes, click here to review our fall calendar:

You won't want to miss any of these November classes: Regional Italian (tonight: Nov. 17), Wines of Tuscany (Nov. 18), Quick Breads (Nov. 19), California Cuisine (Nov. 19), Gluten-Free Baking (Nov. 20), Knife Skills (Nov. 20) – and our Fall Winter Dinner (Nov. 20).

Stay tuned for our December newsletter, where you'll find more classes listed. And just in time for the holidays, we'll be sharing more holidays recipes – including the 15 appetizers that we served at our Open House.

Happy Thanksgiving!Chef and CEO Stephen Sands, co-owner and VP Chef Pete Snaith, Chef Brian Batsel, Chef Robyn Alexander, Chef Bonita Woods, Wine Director John Peters, and Manager Stefanie Sacripante

Next: For Starters: Parsnip Soup With Truffle Oil