MORE

How New York City Chefs Prep for Thanksgiving

It's Turkey Time!
It's Turkey Time!
free-extras.com

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.

Anita Lo
Anita Lo
Country Living

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.

 

Jesse Schenker, Recette

Where will you be spending Thanksgiving this year and with whom?

I will be spending Thanksgiving at Recette, cooking for 110 diners. I will be surrounded by my wife and my restaurant family.

Who will be doing the cooking?

You're looking at him!

What are the dishes that will be gracing the table?

I am preparing a celebratory four-course Thanksgiving menu at the restaurant including the following dishes:

Pumpkin Espuma, Roasted Foie Gras, Brussels Sprouts, and Bacon Broth Braised Rabbit Agnolotti, Roasted Celery Root, Onion Marmalade, Pecorino Fondue Confit Turkey Roulade Stuffed With Chestnuts, Sage, Brown Butter, and Cranberry Chutney Chocolate Pecan "Tart," Salted Caramel Ice Cream, and Sweet Potato Cream.

Are there any Thanksgiving dishes that you secretly can't stand but have to endure for the sake of family?

I don't secretly endure anything. I have always worked on Thanksgiving, but my least favorite thing is usually the traditional turkey. It's usually dry and flavorless!

What's your go-to recipe/dish for using up leftovers the next day?

Take the stuffing, cranberry sauce, and turkey and put them on some toasted brioche bread with some cheddar cheese and heat it up in the oven. If you are feeling adventurous, add a fried egg on top.

Yes or no: Are you secretly raiding the refrigerator at midnight after the big meal?

I raid the refrigerator every night at midnight -- it's no secret!

 

Craig Koketsu, The Hurricane Club

Where will you be spending Thanksgiving this year and with whom?

I will be spending Thanksgiving at the Hurricane Club with my crew and my wife, who will join me for my dinner break. I hope she doesn't mind eating pupu instead of turkey and stuffing.

Who will be doing the cooking?

My crew will be doing the cooking.

What dishes are you most looking forward to?

I'm looking forward to nibbling on the peanut butter and guava jam sandwiches with prosciutto and Thai basil. It's my favorite snack: salty, sweet, and savory in one bite.

Are there any Thanksgiving dishes that you secretly can't stand but have to endure for the sake of family?

I love all Thanksgiving dishes, especially when I'm fortunate enough to be able to spend the holiday with family and friends.

What's your go-to recipe for using up leftovers the next day?

I love making post-Thanksgiving fried rice: leftover turkey, stuffing, and gravy combined with bacon and egg fried rice.

Yes or no: Are you secretly raiding the refrigerator at midnight after the big meal?

No, I'm usually snoring around that time.

 

Elizabeth Karmel
Elizabeth Karmel
slashfood.com

Elizabeth Karmel, Hill Country

Where will you be spending Thanksgiving this year and with whom?

I am going to my sister's house in Houston, Texas.

Who will be doing the cooking? What are the dishes that will be gracing your table?

It will be a communal effort. I am bringing a pumpkin pie with me from Hill Country Chicken. I ordered a smoked turkey and their famous Texas pecan pie from Goode & Co. I must have a barbecue turkey on Thanksgiving! I will be making my mother's Southern sausage dressing, sweet potatoes, a spinach-artichoke casserole, and cranberry chutney rich with port, dried apricots, dried cherries, and all the fall spices. My sister will make smoked salmon appetizers that we serve with champagne, green beans, and Waldorf salad.

What dishes are you most looking forward to?

To me, it's all about the sausage dressing! Everything else is just an excuse to eat the sausage dressing.

What's your go-to recipe/dish for using up leftovers the next day?

My favorite is cold pumpkin pie for breakfast. Or a white meat turkey sandwich on challah bread with cream cheese and cranberry chutney, or a simple turkey sandwich with lettuce, mayonnaise, and toasted white bread. And, of course, reheated sausage dressing.

Yes or no: Are you secretly raiding the refrigerator at midnight after the big meal?

No, never. Maybe the liquor cabinet for a nip of bourbon or tequila, but not the fridge.

Have a tip or restaurant-related news? Send it to fork@villagevoice.com.


Sponsor Content

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >