Revelatory Roasts

Roasting is a tricky art, one that can end in three ways: undercooked (raw and inedible), perfectly cooked (succulent and magnificent), or overcooked (dry and also inedible!). Let us help you learn the key to landing on succulent and magnificent! Learn to season, stuff, tie, adorn, bake, slice, and sauce a roast worth reveling in. Just in time for holiday entertaining, we want to help you feel at ease and confident about the centerpiece of your meal! 

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Apple and Thyme Stuffed Pork Loin Roast with White Wine and Leek Pan Sauce 

Bacon Wrapped Beef Tenderloin with Dijon and Rosemary served with Horseradish Creme Fraiche 

Slow Roasted Leg of Lamb with Herb Anchovy Butter and Pomegranate Mint Sauce 

Slow Roasted Cauliflower with Tahini, Golden Raisins and Preserved Lemon 

Marinated Kale Salad with Apple, Fennel, Walnuts, Pickled Shallot and Persimmon 
 

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