Chef’s Inspiration

Chef’s Inspiration: Inside the Kitchen – Thanksgiving Edition

As Thanksgiving approaches, we’re sharing thoughts from our chefs on what this special holiday means to them. Dive into their favorite dishes, signature recipes, and culinary secrets for making the holiday feast unforgettable.

What Does Thanksgiving Mean to You?

●      Chef Justin: It’s personally my favorite holiday because it’s centered around the food. The opportunity to spend time with family and friends in a relaxed setting helps us step away from the everyday chaos of life.

●      Chef Mike: It’s always a time for family and friends to come together, share a big meal, and enjoy good drinks, great conversations, and lots of laughs.

●      Chef Brian: It’s simply about spending time with family and appreciating having them around. Growing up as an only child in New York, with most of my family in California, I didn’t get a chance to spend much time with them, so holidays like Thanksgiving were always a big deal to me.

What’s your go-to dish for Thanksgiving?

●      Chef Justin: If I asked my family, they’d probably say mashed potatoes and gravy.

●      Chef Mike: My family is pretty content with all the traditional Thanksgiving recipes, but if one dish stands out, it would probably be my Sweet Ciabatta & Pancetta Stuffing.

●      Chef Brian: Coming from a Filipino family, we don’t typically go with a traditional Thanksgiving spread of turkey and cranberry sauce. You’ll usually find a lot of Filipino favorites like Lumpia (egg rolls), Pancit (noodles), and stews like Adobo. My personal go-to is our substitute for turkey: Lechon. However, instead of the whole pig, I make it Italian-style, like a porchetta—pork belly rolled and stuffed with garlic, ginger, and lemongrass, then tied and roasted until the skin is crisp.

Do you have a signature twist on a classic Thanksgiving recipe?

●      Chef Justin: It’s more of a technical twist than a flavor one. I bone out the whole turkey, make a roulade with the skin on the outside, followed by white meat, and then dark meat in the middle, seasoned with herbs and spices. I sous-vide it the day before and, on Thanksgiving, heat it up and brown it in a pan. It’s probably the most “chefy” thing I do all year, but it turns out great and reduces day-of preparation.

●      Chef Mike: We’re all about tradition in my household, so we don’t stray too far from what brings comfort and joy to our classic family recipes.

●      Chef Brian: Not sure how much of a twist this is, but on the rare occasion I make a turkey, I use a compound butter with truffle oil and truffle salt, rubbing it underneath the skin to add flavor and keep the meat moist.

Chef’s secret to the perfect turkey?

●      Chef Justin: Skip the whole bird carved tableside event and cook the breast and leg/thigh meat separately. They benefit from different cooking times and temperatures.

●      Chef Mike: For me, a key point when roasting and serving a large turkey is trusting the carryover cooking process by letting the bird rest after removing it from the oven. I usually let the roasted turkey rest for at least an hour, using that time to finish preparing the rest of the meal.

●      Chef Brian: I don’t like to mess with turkey too much; a typical overnight wet brine has always worked for me.

How do you plan a Thanksgiving menu that balances tradition with creativity?

●      Chef Justin: It depends on the family’s willingness. Personally, my family would disown me if I strayed too far from tradition.

●      Chef Mike: For us, there’s not much on the creativity side because the family loves the once-a-year traditional recipes. If it isn’t broken, don’t fix it, lol.

●      Chef Brian: I’ve never played the "host" role for Thanksgiving. I tend to stick to traditional Filipino dishes with slight twists that I think my family will enjoy.

Canned or Fresh Cranberries?

●      Chef Justin: I’m pro-can all the way. I’ll happily debate anyone about the ROI on this topic.

●      Chef Mike: Easy answer—it’s always canned. We tried making fresh cranberries one year, and it just didn’t feel the same as what we grew up enjoying.

●      Chef Brian: Cranberries aren’t typical at our family Thanksgivings. If I had to choose, I don’t mind canned, but I like the option of using fresh cranberries to customize the flavors.