Holiday Cooking Masterclass on the Big Green Egg with Chef Lance Lewis at Cook Street School of Culinary Arts – Denver, CO

The holidays deserve more than oven-roasted tradition. They deserve fire, flavor, and a little bit of smoke.

Join Chef Lance Lewis, founder of Tagged Out Kitchen and featured in Forbes and Hook & Barrel Magazine, for a one-of-a-kind Holiday Cooking Masterclass on the Big Green Egg – hosted at Cook Street Culinary School in partnership with Outdoor Kitchen Distributors.

This isn’t a demo. It’s a full, hands-on experience where you’ll cook, taste, and learn how to turn simple ingredients into show-stopping dishes that taste like celebration right off the grill.

What You’ll Experience

You’ll cook, taste, and learn your way through a chef-curated holiday menu, discovering how to:

• Master fire control and temperature management on the Big Green Egg
• Brine vs. rub — learn the difference, when to use each, and how to infuse unforgettable flavor
• Smoke and roast a golden, juicy holiday turkey
• Craft scratch-made holiday sides with smoky, wood-fired depth
• Pair your dishes with Passalqua Winery wines tasting

Throughout the class, start with a scratch-made continental breakfast then move into a holiday tasting menu from appetizers to dessert. There’s plenty of food, so come hungry- and ready to get your hands on the tongs!

‍ About Chef Lance Lewis

Known for his wild game and fire-to-table cooking, Chef Lance Lewis has been featured in Forbes and Hook & Barrel Magazine, and collaborates with Outdoor Kitchen Distributors and Cook Street Culinary School. As the founder of Tagged Out Kitchen, Lance brings decades of culinary experience and a passion for fire-driven flavor. His teaching style blends technique, storytelling, and real-world mastery – perfect for both seasoned grillers and adventurous home cooks.

What’s Included

• Hands-on instruction from Chef Lance Lewis
• Scratch-made continental breakfast
• Holiday tasting menu with wine pairings from Passalqua Winery
• Premium ingredients and recipes to take home
• Chef-led deep dive into brining vs. dry rubs
• Expert Big Green Egg techniques

How to register –

You can register here on Eventbrite or

$175.00/per person (no fees) Directly with the Outdoor Kitchen Distributors (preferred)