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Thanksgiving, the chef's way
A full table built the way a restaurant would run it, with a make-ahead plan so the day itself is mostly reheating and plating.
The menu
Serves 8 to 12
To start
- Roasted Butternut & AppleRoasted, never boiled
On the table
- Blistered Green Beans, Miso-Mushroom CreamFried shallots, made fresh
- Brown Butter Potato PuréeRiced, never blended
- Hasselback Sweet Potatoes, Gochujang Hot-Honey ButterGlazed in the last 10 minutes
- Charred Brussels, Chili Crisp Honey & LimeCut side down, hands off
- Harissa Honey Carrots, Whipped FetaRoasted whole
- Green Chile Cornbread DressingColorado's answer to stuffing
- Cranberry MostardaCuts through the rich stuff
- Make-Ahead Roasted Wing GravyDone three days early
To pour
- WassailWith a zero-proof Orchard Wassail for anyone not drinking
Make-ahead plan
Run it like a line
3 days out
Roast the wings and make the gravy. Chill it. Recipe
2 days out
Cook the cranberry mostarda. It gets better in the fridge. Recipe
The night before
Cube the cornbread and leave it out to stale. Roast the garlic for the purée. Recipe
Morning of
Fry the shallots. Slice the sweet potatoes. Whip the feta. Recipe
Last hour
Purée the potatoes, char the Brussels, glaze everything in the final 10 minutes. Reheat the gravy and whisk in drippings. Recipe