Learn how to use dry-heat techniques that will make your roasted meats crisp on the outside and tender and juicy on the inside. You’ll roast chicken with winter vegetables, along with beef and pork roasts. And of course, no meat dish would be complete without a side of mashed potatoes, so you will be making those too, overflowing with gravy. Bring an appetite, apron, chef’s knife and a closed container to take leftovers home. $20. 6-9 p.m. East Ridge High School, 4200 Pioneer Drive; 651.458.6600; cecool.com