Join us on Saturday, November 11, at 10 a.m. to witness Chef Clifford Schulman de-bone a whole turkey and cook four signature dishes with different flavors, textures, and colors. Each participant will receive recipes, a quart of rich dark brown turkey stock, as well as a sit-down lunch of the dishes prepared. The class will last about four hours and will be held in the fully-licensed, commercial kitchen at the Unitarian Universalist Fellowship of Pottstown.
Call 610-327-2662 to reserve your spot. The price is $20 and all proceeds go to the UUFP. Space is limited to 20 persons, so please reserve early.