From Our Editors
At Harvest Moon Grille, a Thanksgiving cooking class guides food-maestros-in-training through executive chef and owner Cassie Parsons' seasonal recipes that call for regionally grown ingredients from her local farm or fields within 100 miles of the restaurant. Up to 50 guests gather within a private dining room to watch chefs transmogrify raw turkeys into celebratory centerpieces using a battalion of handy tips, professional equipment, and board-certified restaurant fairies. Harvest Moon Grille uses farm-raised, free-range, hormone-free turkeys, which will be available for purchase after the class. In addition to summoning flavor from succulent fowl, the chefs whip up two side dishes to accompany the main course and lend variety to ceremonious reenactments of the first Thanksgiving food fight between the Stooges and Indians.