Students of Yavapai College’s Culinary Arts Program—under expert, guided instruction from accomplished chefs—will prepare a classic Thanksgiving dinner for those who place their orders before 5 p.m. on Friday, Nov. 13.
“This is a great opportunity for our students to hone their culinary skills while providing a valuable service to residents, especially during such a hectic time of year,” said Chef Robert Barr, Director of the Yavapai College Culinary Arts Program.
Ordering options include a 12-15 pound slow-roasted or hickory and apple-smoked turkey dinner with side dishes, and a pumpkin pie and brown butter apple tart for dessert. Customers may also choose to order a turkey and/or desserts individually, without side dishes.
To complete the meal, Yavapai College’s award-winning Southwest Wine Center has selected two vintages to accentuate the holiday feast: a Viognier and a Tempranillo, crafted by students enrolled in YC’s Winemaking Program.
Those interested in providing a succulent banquet for their family and friends may place their order online by visiting www.yc.edu/thanksgiving. Orders must be received no later than 5 p.m. on Friday, Nov. 13.
Two pickup dates and locations are available for orders placed: Monday, Nov. 23 at the Verde Valley Campus (601 Black Hills Drive in Clarkdale) from 5-7 p.m. and Tuesday, Nov. 24 at the Sedona Center (4215 Arts Village Drive in Sedona), also from 5-7 p.m.
Those who place orders will receive a reminder email approximately two days in advance of the pickup date with the telephone number to call to alert YC staff that you have arrived to collect your order. Please do not leave your car—just call the number and your order will be brought to you. A copy of your receipt and a valid ID are required for pickup.
For questions, email ycculinary@yc.edu.
