Think Thanksgiving, and what pops into mind? Most people envision roast turkey, savoury stuffing, root veggies and, of course, pies for dessert. Opinions differ as to the authenticity of the legend of the ‘first’ Thanksgiving in 1621 at Plymouth County, but historical records indicate that such a feast would feature wild turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin and squash … and we still claim some of those dishes in our celebrations today.
Thanksgiving is an occasion for families to gather together, prepare a bountiful feast, set a beautiful table and spend time with each other. As a traditional salute to the harvest, the meal focuses on seasonal produce. Sumptuous food is definitely the highlight of the day … and it can be interesting to add a little flair to the standard fare!
At What’s Cooking Bracebridge this year, there are some intriguing workshops designed to inspire the creative cook in you. And just in time for Thanksgiving!
Charmaine Broughton, food writer for the Running Room Magazine and culinary media specialist, freely confesses that she has always loved to eat. After attending the Culinary Arts program at Toronto’s George Brown College, she apprenticed at many top restaurants in the city and worked in the test kitchen of President’s Choice. Charmaine is hosting a fun-filled and informative workshop 
September 30 on Autumn Entertaining, with a demo and hands-on experience of gluten-free fall dishes. Imagine perking up your Thanksgiving feast with spiced pumpkin hummus, maple syrup and rosemary candied nuts, or chocolate peanut butter pumpkin pie bars.
Margaret Howard, a recent inductee into the Hall of Fame as Home Economist of the Year by the Ontario Home Economics Association, also appreciates the bounty of the harvest. Author of ‘The Complete Small Batch Preserving Cookbook’, she will be offering tastes and tips for harnessing the flavours of the season on October 1. Beginners and advanced cooks alike will welcome her advice for creating delicious preserves.
The day includes sessions on making Thanksgiving pies under the guidance of award-winning cookbook authors, Rose Murray and Elizabeth Baird. Longtime friends and colleagues, they have collaborated on many projects throughout the years, sharing a hearty respect for Canadian cuisine and local foods. They have found that even excellent cooks are often daunted by pastry, and they’re presenting a workshop on the right way to make superb pies. Participants will prepare a cranberry apple pie, ready to bake, and enjoy tastings of both savoury and sweet pastries.
And, finally, the traditional centrepiece of a family Thanksgiving—the turkey! Family members may disagree about who is the master carver, and it is sometimes a rite of passage to hand the 
baton (or, in this case, the knife) over to the next generation. On October 2, expert butcher Bob McMaster demonstrates how to carve a turkey, so that you can take on the role with confidence. He will also suggest various ways to use your leftovers, and conduct an interactive session on meat chopping and preparation.
See all the details on the program page and surprise your family with a truly memorable Thanksgiving dinner. Don’t forget to book your tickets early before the events sell out!
