A Toast to the Roast

Overview:

Join Chef Cheo Smith for an unforgettable evening that raises a glass to the art of roasting just in time for the holidays! In this demonstration class, we’ll explore how wine and spirits can transform holiday centerpieces into deeply flavorful, restaurant-quality dishes. Discover how alcohol interacts with heat, fats and sugars to enhance the aroma, tenderness and complexity of both meats and seasonal vegetables. Learn the foundational principles of choosing the right bottles to cook with, including which flavor profiles elevate a roast and which are better left in the glass.

We’ll dive into the preparation of several classic mains and sides designed for holiday gatherings. Master the reverse-searing method using a top sirloin roast to achieve perfectly even doneness and explore the mechanics of crafting velvety pan reductions, including a rich sherry mushroom sauce and a bright bourbon berry glaze. Learn the science behind building a sticky, deeply caramelized pineapple-and-rum glaze for a traditional ham, along with the proper techniques for roasting a succulent, wine-basted turkey breast.

Expect a comprehensive look at holiday centerpiece roasting, technical sauce-making instruction and practical advice for balancing spirits in your cooking.

In this class you will learn: 

• Glazing Mechanics: How to utilize the sugars in fruit and rum to create a perfectly lacquered crust without burning.
• The Reverse-Sear Method: The timing and temperature control required for large roasts to achieve uniform doneness from edge to edge.
• Pan Sauce Reductions: Techniques for deglazing roasting pans and building complex, velvety sauces using sherry and bourbon.
• Moisture Retention: Utilizing wine-and-butter basting methods to keep lean poultry tender and juicy.

On the menu:  

• Pineapple Rum Glazed Ham: A sweet, savory holiday favorite finished with a deeply caramelized tropical rum glaze.
• White Wine, Butter, and Herb Roasted Turkey Breast: A foolproof approach to succulent poultry basted with aromatics and crisp white wine.
• Reverse-Seared Top Sirloin Roast: Cooked to a precise doneness and paired with both a vibrant Bourbon Berry and a savory Sherry Mushroom sauce.
• Bourbon Maple Roasted Squash: A comforting seasonal side showcasing roasted autumn squash glazed with pure maple syrup and a hint of bourbon.

A sampling meal of roasted meats, veggies and sauces will be included. Participants will also enjoy a small sample taste of the wine and spirits utilized across the menu.

Notes:

• We are unable to accommodate individualized changes to the menu.
• Per University of Minnesota Policy, sampling alcoholic beverages is for educational tasting/pairing purposes and will be limited to small pours. 

Instructor: 

Chef Cheo Smith brings his experience in kitchens of all sizes — from the home oven to producing hundreds of school lunches a day, and now, to the Farm at the Arb. A Minnesota native, Cheo is a member of the Sisseton Wahpeton Oyate and descendant of the White Earth Nation. He seeks to bridge the gaps in access and knowledge that prevent many people from getting farm fresh ingredients to their dinner table. His mission is to make preparing great tasting and healthy foods accessible to the home cook.