Although it’s really quite simple, roasting can be intimidating. What temperature should you use? How do you know when it’s ready to serve? Should the meat be seared? How often do you need to baste? Chef Van will answer all of these questions and teach you the restaurant-tested techniques behind roasting all varieties of fabulous fare.

Menu: Roasted Chicken; Baked Halibut with Pineapple Salsa; Herb-Roasted Pork Loin; Roasted Root Vegetables; Roasted Garlic; Baked Stuffed Apples.