How New York City Chefs Prep for Thanksgiving
free-extras.com It's Turkey Time!
By now, the turkey should be brining, the cranberry sauce underway, and the medicine cupboard stocked with an ample supply of Valium should the family get-together take a turn. And how are New York City restaurant chefs prepping for the big day? We checked in with four of them to see how their Thanksgiving plans were shaping up and whether they plan to raid the refrigerator come midnight tomorrow.
Country Living Anita Lo
Anita Lo, Annisa
Where will you be spending Thanksgiving this year and with whom?
At my house in East Moriches on Long Island with my brother, my girlfriend Anna and her mom, her sister, and her sister's boyfriend.
Who will be doing the cooking? What are the dishes that will be gracing your table?
I will be doing most of the cooking, but my girlfriend will help, and her sister is bringing the pumpkin pie. We are having Peconic Bay scallop crudo if my source holds out (if not, oysters on the half shell), a roasted Amish turkey with truffle sauce, foie gras and prune stuffing, sweet potato puree, brussels sprouts with bacon, chestnuts roasted in the pan drippings, kale salad, cranberry sauce, a special edition beer, washed Meadow Creek Grayson cheese, and then pecan and pumpkin pies with whipped cream. And lots of champagne.
What dishes are you most looking forward to?
I'm very much looking forward to the pumpkin pie that Anna's sister is making.
Are there any Thanksgiving dishes that you secretly can't stand but have to endure for the sake of family?
I've never really understood cranberry sauce, or I've never had one that I particularly loved. I don't dislike it, but I usually make someone else make it. People require it, but if it were up to me, I'd leave it out.
What's your go-to recipe for using up leftovers the next day?
A mole-like turkey chili and sweet potato and chestnut soup.
Yes or no: Are you secretly raiding the refrigerator at midnight after the big meal?
Absolutely. I take my gourmand status seriously.