The Chef: Alex Burger, The Amsterdam
The Take: Modern
The Menu: “I think the idea of modern cooking is taking things that are comfortable and pushing the boundaries of what you can do with it. Starting with the foundation of tradition and building on that to do something new. I love a hot smoked turkey, cranberry sauce with oranges, and roasted squash with garam masala spice.”
The Recipe: Autumn Grilled Brussels Sprouts Salad
Note from the chef: “What I like about this recipe is that it gets you outside to grill, which is fun to do even as it gets colder outside, and something I love to do with my family.”
The Chef: Joey Berben, Berben & Wolff’s
The Take: Vegan
The Menu: “I think it’s safe to say that no one on earth thinks light and healthy when planning their Thanksgiving meal. Taking a vegan approach to Thanksgiving is no different, and the same hearty, classic, ‘stick to your ribs’ kind of food can easily be made by altering your shopping list. Here is an example of what would generally be enjoyed in my household: garlic mashed potatoes with kale, smoked porcini and chickpea gravy, butternut mac and cheese, grilled asparagus, cashew-based cheesecake, and plant-based holiday roast of your choice.
“There are dozens of companies making incredible meat-free holiday roasts that you can find at your local supermarket or co-op. Some of my favorite brands include: Field Roast, Tofurky, and Gardein. Berben and Wolff’s will also make a stuffed holiday roast available for purchase.”
The Recipe: Butternut Mac and Cheese
The Chef: Linda Laestadius, Grounded Catering
The Take: Last-Minute
The Menu: “Lemon and herb-stuffed roasted whole chicken, preferably local, organic, and/or free range. As for sides: cheesy creamy grits; rosemary, roasted fingerling potatoes; haricot verts almondine; classic gravy made from the drippings; cranberry and orange sauce; and honey roasted butternut squash with sage.” (And if you’re super short on time, you can always call a caterer.)
The Recipe: Haricot Verts Almondine
