Chef Bill Smith Demystifies Gravy at Southern Season This Monday

bill_photoPumpkin pie may polarize, and oyster dressing may excite, but there’s no Thanksgiving food which terrorizes so reliably as gravy.

“People are always calling me up at this time of the year, sounding as if they are standing at the stove with whisk in hand, and asking for instructions on making it,” reports chef Bill Smith of Chapel Hill’s Crook’s Corner.

Smith (whose status as the son of a renowned Jerusalem artichoke pickle maker earned him a spot in my seasonal pickle story this week) is now bringing his gravy expertise to Southern Season ‘s cooking school. He’s teaching a course this Monday at 6 p.m. For $50, participants receive instruction in three different gravy-making methods.

“We’ll do a traditional poultry gravy, a milk gravy and a French style pan deglaze sauce,” says Smith, who’s taught the class in Chapel Hill several times.

And since students will need something to soak up so much good gravy, Smith’s planning to roast chickens — which will also supply drippings for the recipes — and serve mashed potatoes. Dessert’s lemon-lime pie.

Registration is available online, or call 416-3951 for more info.

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