Roast goose served with Cumberland sauce, roast potatoes, carrots, brussels sprouts, mashed turnips and braised red cabbage. (Credit: Vera Chinese)
Naturally the conversation at the Thanksgiving dinner table will once again turn to politics, the day’s football games and, we would hope, what we’re all thankful for this year.
Foodies like us, however, also like to spend a little time talking about the dishes on the table.
We recently reached out to chefs across the North Fork to find out which dishes they believe are most important to the Turkey Day experience and which they least favor. Their answers may surprise you. (more…)
Chef Rosa Ross sprinkles powdered sugar on fried dumpling skins, a holiday treat she enjoyed during her childhood. (Credit: David Benthal)
While most of us are wrestling with the usual holiday dilemmas — to stuff or not stuff the turkey, who to seat next to whom, are four desserts enough? — those who make their living in professional kitchens are likely working the hardest.
Whether they are preparing for family members they haven’t seen in months, or planning and cooking for 150 hungry customers, the holidays are some of the busiest, most high-profile days of the year for chefs. We spoke with four local professional cooks to talk about their traditions, what it’s like to work on days when it seems as though everyone else is relaxing and a few tips to take your own festive meals up a notch. (more…)