Menu: Herb Roasted Root Vegetable Panzanella - Butternut Squash Lasagna - Red Lentil Sweet Potato Soup -Miso Glazed Brussel Sprouts

Menu: Moroccan Roasted Chicken with Sweet Potatoes & Dried Apricots - Winter Squash Frittata - Farro, Citrus & Arugula Salad with a Mint Vinaigrette & Citrus Shrimp - Kimchi & Miso Soup with Tofu & Rice Noodles

Menu: Smoked Salmon & Herbed Creme Fraiche Blini Tortes - Pan Seared Ribeye with a Red Wine Mushroom Sauce - Truffled Potato Puree with Mascarpone - Roasted Cauliflower with Parmesan Panko Crumble

Appetizers: - Tomato Jam, Crispy Proscuitto & Homemade Ricotta Bruscetta - Fried Goat Cheese Balls with a Chili Honey Drizzle - Smoked Salmon Blinis with Tarragon Creme Fraiche

Menu: Ricotta Crostini topped with Mushroom Conserva - Chicken Saltimbocca - Cacio e Pepe - Turnips & Turnip Greens with Garlicky Breadcrumbs & Parmesan

Menu: Individual Brûléed Vanilla-Bean Cheesecakes - Chocolate Peppermint Cream Puffs - Gingerbread Trifle with Eggnog Mousse - Baked Alaska with Raspberry Coulis

Menu: Herbed Crepes with Three Cheese Mornay Sauce - Pan Seared Duck with a Dried Cherry Port Sauce - Gratin Dauphinois - Garlic Browned Butter Brussels Sprouts

Menu: Arugula & Beet Salad with Candied Pecans, Pecorino & Champagne Herb Vinaigrette - Sausage, Egg, Cheese & Spinach Hash Brown Casserole - Triple Chocolate & Dried Cherry Scones

During this workshop you'll learn how to create & take home a beautiful Holiday Floral Centerpiece with local flower shop: Beet & Yarrow. You'll also learn how to make 3 different cocktails, one of which is a punch! Guests must be 21 years of age to attend a cocktail class.

$125 per person: Each guests takes home their own centerpiece. Appetizers will be served!

Menu: Spicy Shrimp Aguachile with Radishes & Avocado - Pan Seared Salmon with a Champagne Beurre Blanc - Linguine with Crab, Lemon, Chile & Mint - Garlicky Haricot Vert with Hazelnuts

Menu: Roasted Vegetable Tarte Tatin with Candied Nuts & Blue Cheese - Cheesy Celeriac, Leek & Winter Herb Gratin - Vegetarian Wellington - Warm Butternut Squash, Beet & Currant Salad with Arugula

Menu: Savory Mushroom & Gruyere Palmiers - Roasted Rack of Lamb with Roasted Figs, Kalamata Olive & Mint Compote - Sauteed Leeks & Kohlrabi - Creamy Herbed Parmesan Risotto

Menu: Homemade Gravlax (each guest takes home 4 ounces) - Latkes Two Ways served with Gravlax, Whipped Everything Cream Cheese & Pickled Red Onions - Matzo Ball Soup - Braised Beef Short Ribs with Pearl Onions & Baby Carrots

During this workshop you'll learn how to create & take home a beautiful Winter Wreath with local flower shop: Beet & Yarrow. You'll also learn how to make 3 different cocktails, one of which is a punch! Guests must be 21 years of age to attend a cocktail class.

Menu: Traditional Cutout Sugar Cookies & How to Decorate - White Chocolate Dipped Cranberry & Pistachio Biscotti - Mini Molasses Honey Ginger Cookies - Dark Chocolate Peppermint Cookies - Eggnog Snickerdoodles

Menu: Gruyere Popover Sandwiches with Fried Eggs & Ham - Crab Louie Salad Cups - Caramel Bread Pudding with Pecans & Dried Cherries - Sausage, Mushroom & Swiss Chard Frittata

Menu: Puff Pastry Mini Beef Wellington - Puff Pastry Twists Parmesan, Salami & Paprika - Phyllo Lamb Guiness Pies - Phyllo Brie & Sour Cherry Drizzled with Garlic Honey

Join our Thanksgiving centerpiece design workshop with Ladybird Poppy for a festive twist on your holiday decor! Create stunning table centerpieces while learning seasonal cocktails. Elevate your Thanksgiving table & toast to creativity with friends! Snacks will be served!

$120 per person: Each guests takes home their Thanksgiving Centerpiece!

Cocktails: Cranberry Orange Whiskey Sour - Apple Cider Mojito - Harvest Punch!

Menu: Cranberry Pecan Upside Down Cake - Pumpkin Bread Pudding w/ Amaretto Creme Anglaise - Dark Chocolate Ganache Tart w/ a Gingersnap Crust - Cinnamon Apple Strudel - Spiced Cupcakes w/ Maple Cream Cheese Frost

Menu: Roasted Butternut Squash Lasagna - Cauliflower with Almonds & Herb Browned Butter - Harvest Galette with Delicata Squash, Ricotta and Sage - Vegetarian Mushroom Gravy

Menu: Flakey Pie Crust - Pear & Cranberry Hand Pie - Pecan Streusel Pumpkin Pie - Butternut Squash Glaze Tart - Caramel Apple Pie

Menu: Cheesy Poblano Corn Spoon Bread - Roasted Delicata Squash with Cranberry Agrodolce, Arugula & Mint - Butter Basted Wild Mushroom & Farro Salad with Lemon & Herbs - Duchess Baked Potatoes with Boursin Cheese & Chives

Menu: Mini Beef Wellingtons with Horseradish Crema - Leek & Potato Galette with Pistachio Crust - Polenta Bites with Wild Mushrooms & Smoked Mozzarella - Zucchini Scallion Fritters stuffed with a Tarragon Lemon Cream

Menu: Pumpkin & Chocolate Swirl Cheesecake Bars - Pumpkin Whoopie Pies with Cream Cheese Filling - Pumpkin Scones with Spiced Glaze - Pumpkin Pecan Bread Pudding with Caramel Sauce - Pumpkin Spice Cupcakes with Cinnamon Buttercream Frosting

Menu: Salumi & Fig Crostini with Ricotta - Creamy Leek & Pancetta Pappardelle - Cioppino: Italian Seafood Stew (shrimp, bay scallops & cod) - Roasted Brussels sprouts with Pinenuts, Garlic & Lemon

Menu: Sweet Potato Hash with Fried Eggs, Bacon & Brussels Sprouts - Sausage, Rainbow Swiss Chard & Mushroom Frittata - Mini Citrus Cream Scones - Caramel Apple Crepes

Menu: Butternut Squash & Apple Soup with Creme Fraiche - Roasted Pork Tenderloin with Apples & Sage - Bread Pudding with Squash, Kale & Cheddar - Roasted Cauliflower with Browned Butter, Pumpkin Seeds & Lime

Menu: Harvest Galette with Delicata Squash, Ricotta & Sage - Pan Seared Pork Chops with Sautéed Apples & Bourbon Jus - Butter Basted Wild Mushroom & Farro Salad with Lemon & Herbs - Roasted Green Beans with Bacon, Lemon & Garlic

Menu: Cranberry Pecan Upside Down Cake - Pumpkin Bread Pudding w/ Amaretto Creme Anglaise - Dark Chocolate Ganache Tart w/ a Gingersnap Crust - Cinnamon Apple Strudel - Spiced Cupcakes w/ Maple Cream Cheese Frost

Menu: Chilaquiles with Hatch Chile - Breakfast Stuffed Hatch Green Chile Casserole - Chorizo, Potato & Hatch Green Chile Hash - Summer Corn, Heirloom Tomato & Black Bean Salad with Hatch Chile Vinaigrette