Little is more comforting to have sizzling away in the kitchen stove than a fine roast. High-temperature roasting produces sumptuous, moist meat, whether poultry or red, and crackling, beautifully browned skins. It's especially useful for cooks with long workdays, because you can high-temperature roast a small beef roast or a large chicken in only an hour, with but 10 minutes of prep time. Complement your roast with a pan of roasted vegetables. Learn the techniques for producing these homey foods, then eat the spoils after we roast big, Kadejan chickens and a pork loin in class. Along with these, we'll also roast and caramelize fall vegetables and cook up a pot of garlic mashed potatoes to accompany the pan gravy this method produces so well. Bring an apron, an appetite, a chef's knife and a closed container to bring home your leftovers. Plan to stay to help with cleanup. $13 food fee payable to the instructor in class. No discounts.