At the Thanksgiving Table
5 CHEFS
12 RECIPES
1 DISTINCTLY SOUTHERN THANKSGIVING
In magazines from Bon Appetit to Better Homes and Gardens, Southern style seems to rule Thanksgiving this year. In its November issue, Bon Appetit sat down at the table with Alabama designer Billy Reid and Oxford, Mississippi, restauranteur John Currence. The meal that resulted – Cajun Spiced Turkey, Crawfish Gravy, Creamed Collard Greens and Buttermilk-Lemon Chess Pie – can only be described as one any Southerner would kill for an invitation to. Heck, we’d show up for Chef Currence’s Crawfish Gravy alone. Better Home and Gardens turned to North Carolina Foster’s Market owner and Chef Sara Foster for a classic Thanksgiving menu. On Foster’s table this year are Buttermilk Mashed Potatoes, Homemade Green Bean Casserole, Sweet Potato Spoonbread, Herb-Roasted Turkey and three types of pie.
Here at Deep South, we decided to round up a few Southern chefs of our own and ask them what they’re serving up for Thanksgiving this year. Thanks to Ken Maciejewski and Amanee Neirouz of Tristan in Charleston, South Carolina, Marc Taft of Chicken And The Egg in Marietta, Georgia, Jay Ducote of biteandbooze.com in Baton Rouge and Gaylen Delcambre of Saint Street Inn in Lafayette, Louisiana, and Chef Virginia Willis of Virginia Willis Culinary Productions in Atlanta. These five chefs (plus one bartender) helped us create the ultimate Thanksgiving dinner that covers all the basics from turkey to corn pudding two ways and pecan pie, along with a few surprises. Sweet potato grits, anyone?
COCKTAIL
Cranberry Apple Sparkler created by Tristan Bar Manager Ken Maciejewski
SALAD
Arugula with Country Ham & Pecans from Chef Virginia Willis
MAIN DISH
Turkey Four Ways from Jay Ducote
SIDES
Corn Pudding & Sweet Potato Casserole from Chef Marc Taft of Chicken And The Egg
Corn Rice Pudding from Pastry Chef Amanee Neirouz of Tristan
Sweet Potato Grits from Chef Virginia Willis
DESSERT
Pecan Pie from Chef Marc Taft of Chicken And The Egg
Meyer Lemon Tart from Gaylen Delcambre of Saint Street Inn
Special thanks goes to Mandy Sewell Betts with Melissa Libby & Associates in Atlanta for gathering recipes from Tristan, Chicken And the Egg and Spice Market Atlanta.
