Thanksgiving Favorites, With a Twist
Thanksgiving lunch doesn’t need to end with turkey and mashed potatoes. A group of New York chefs show The Daily Beast how to enliven, or wholly recast, holiday table staples.
The Daily Beast
Just in time for Thanksgiving tomorrow, some of New York City’s best chefs reveal their ingenious takes on traditional dishes in our special seasonal video. Bobby Hellen of GG’s prepares a beautiful dish sourced from the restaurant’s picturesque (and very rare for Manhattan) backyard garden, of roasted quail with parsnip puree, gluten free parsnip dumpling, and fennel.
Next, Vini Campos of Fitzcarraldo in Bushwick—opened by the same team behind one of Brooklyn’s favorite restaurants, Rucola—showcases a Mayan-style turkey dinner as a tribute to turkey’s rich yet little known history in Mexican food culture.
Finally, Deborah Racicot of Narcissa prepares mouth-watering (and non-basic) pumpkin crepes with warm sage cinnamon en glaze. Be inspired!
