Caesar Salad with Garlic Croutons Shrimp Mac & Cheese Seared Steak with Herb Butter Seasonal Vegetable Medley Mocha Panna Cotta
Tonight, skip the leftovers and treat yourself to something completely different. The Saturday after Thanksgiving is the perfect moment to step away from the holiday table and into something a little more indulgent — and this Napa Valley-inspired hands-on class is exactly that. Chef Jim Tinkham brings the flavors of California wine country to our kitchen for an evening of decadent ingredients, elevated technique, and the kind of meal that makes a long weekend feel truly special. The evening opens with a classic Caesar Salad — crisp romaine tossed in a creamy dressing with lemon, fresh cracked pepper, garlic, and a hint of salty anchovy, topped with warm, fresh-made garlic croutons. From there, comfort meets elegance with Shrimp Mac & Cheese — a rich, baked dish built on a blend of Cheddar, Monterey Jack, Gruyère, and Parmesan with shrimp, herbs, and spices that earns its place on any coastal table. The star of the evening is a pan-seared New York Strip Steak basted in a Creamy Herb Butter of garlic, marjoram, thyme, and fresh rosemary — and after the steak is done, every drop of that heavenly butter goes toward finishing a medley of Seasonal Vegetables. Nothing wasted, everything delicious. The evening closes with a Mocha Panna Cotta — rich, indulgent, and the kind of dessert that earns recipe requests before the last spoonful is gone. Whether you’re a seasoned home cook or just looking for a memorable night out, this class delivers a true taste of Napa Valley — and the best meal of the holiday weekend. No turkey. No leftovers. Just great food.
