Let our Patch Pro answer your cooking questions.
The holidays are almost upon us! With Thanksgiving next week and then a month of parties and celebrations to follow, many of us are about to spend some serious time in the kitchen. Whether you've made a turkey for the past 50 years or it's your first attempt at stuffing, there's always something that can turn a normal dish into an award-wining crowd pleaser. So, go ahead and ask away. What would make your cooking better? Here to help with our Thanksgiving preparations is a "Patch Pro"— a local chef who has agreed to answer your questions about cooking in the comments section below. Meet our expert: • Executive Chef Kevin Petroske has been with Redstone American Grill for eight years, specializing in upscale American fare. He takes …
Learn from the pros as they teach table-side turkey carving Thursday night at Byerly's in St. Louis Park.
Whether you're a seasoned chef or a novice preparing for your culinary debut next week, you can sharpen your carving, chopping, dicing and mincing techniques tonight at Byerly’s. The St. Louis Park store is hosting a "Thanksgiving Knife Skills" workshop from 6 to 8 p.m. to teach holiday hosts how to carve a turkey tableside, among other tutorials. The two-hour course will be led by Wüsthof Trident representative Todd Myers and Byerly’s Culinary Shop Manager Joan Donatelle. “Students will be able to actually watch Todd carve a turkey, handle knives and do some hands-on chopping themselves,” Donatelle said. A knife course was offered last year as well, she said, but this is the first time the grocer has offered a two-hour, comprehensive …
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Byerly's Wines and Spirits
3777 Park Center Blvd, Minneapolis, MN
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Kevin Petroske
11:35 am on Thursday, November 15, 2012
Joanna, I would suggest after removing the giblets and washing the inside cavity lightly season with S&P and placing some rough chopped yellow onion, celery and carrot and trussing it tightly. Not necessary but it definitely adds to the flavor and aroma also add more depth to the pan dripping if you are making a sauce from them. The most important part is the time and temperature of the turkey. … more ›