Thanksgiving Class From a Pro — Because You're Probably Doing it All Wrong

It's the season of birds, from roast chickens surrounded by root vegetables to giant turkeys stuffed with dressing. But if you're unsure of your poultry prowess, you're in luck, because Ned Ludd chef Jason French has announced the first classes at his Elder Hall event space, and the first two have a focus on fowl. You'll get food, drinks, expert tips and recipes. Check the Facebook page for the entire schedule, which includes classes on preserving and wintry holiday feasts.

Nov. 15, from 9 a.m. to 12 p.m.: The Chicken Came First ($75)

Learn how to break down a whole chicken, brine it, fry it, braise it, and roast it, and make stock. You'll also get tips on how to work with other feathered beasties, like quail, duck and turkey.

Nov. 16  from 9 a.m. to 12 p.m. Thanksgiving Feast Class ($75)

A perfectly pulled-off Thanksgiving hinges on proper technique, timing and fool-proof recipes. French shares them all in this class. Learn how to set a beautiful table, how to pair wine with the meal, and taste dishes that you can replicate at home.