On November 16, ‘How to Host Your Best Thanksgiving’ cooking demonstrations will be led by Head Chef Johanna Hellrigl and Butcher & Charcutier Scott Weiss who will teach guests how to prepare a juicy and decadent turkey, how to make new and inventive side dishes, and the secrets to creating the perfect signature cocktail. Guests are invited to taste their way through the demonstrations and take home copies of any of the night’s recipes. The ‘How to Host Your Best Thanksgiving’ demo will be held on Wednesday, November 16 at 7:00 p.m. Tickets are priced at $50 per person, and can be found here: http://viaumbria.com/november-16-thanksgiving-cooking-class.html
In addition to the demos, Via Umbria will also offer Thanksgiving turkeys for purchase, sourced from Virginia’s Fields of Athenry. All turkeys from the family-owned farm are raised cage free with no added hormones, all natural diets and minimal interference. Guests can choose from fresh or brined turkeys with the option of having them spatchocked and/or trussed. Fresh turkeys will be offered at $8.25 per pound, and turkeys with house-made cider brine (made with fresh apples, sage and juniper) will be $9.75 per pound.
Additionally, Via Umbria will offer a selection of prepared foods and desserts available for pre-order. A full list of available sides and house-made desserts is below. All pre-orders will require a $40 deposit and the deadline for placing orders is Thursday, November 17 (some items will be available in the market while supplies last). Turkeys and any of the below offerings can be pre-ordered on Via Umbria’s website, in-store, by phone (202-333-3904) or by emailing email@example.com. All food pick-ups must occur between 2:00 and 7:00 p.m. on Tuesday, November 22 or between 10:00 a.m. and 2:00 p.m. or 3:00 and 7:00 p.m. on Wednesday, November 23.
Sides & Desserts for Pre-Order:
· Takeaway Cheese & Charcuterie Boards: 4-6servings ($50); 8-12 servings ($100); 15-20 servings ($150)
· Housemade Bourbon Vanilla Cranberry Sauce: $11 per pint
· House Made Gravy: $8 per pint
· Stuffing Kits with Chestnuts, Pancetta & Mushrooms: $32 each *serves 8-10
· Butternut Squash Cider Soup: $12 per quart
· House Made Desserts, including:
o Apple Pie (Cajeta, Goats Milk Caramel): $34 each
o Mini Apple Cinnamon Crostatas: $4.50 each or $45 per dozen
o Mini Pumpkin Cheesecakes with Salted Caramel: $3.74 each or $40 per dozen
o Bruleed Pumpkin Pies: $34 each