Chefs confess to turkey-free Thanksgivings
Some, like Le Berndardin's Eric Ripert, opt out because they think the taste of the giant fowl is, well, foul. Others, like Susan Feniger, prefer a vegetarian feast for both ethical and logistical reasons.
Feniger, a “Top Chef Masters” competitor and owner of Street in Los Angeles, has prepared a vegetarian feast for friends and family – around 30 of them, in fact – for the past four years. “I don't think one person misses the turkey,” she said. “Thanksgiving really is all about the sides, and I kind of go overboard. We do some traditional dishes, like mashed potatoes with butter and sour cream, and then some fun stuff like yams with ginger lime and honey.”
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Chef Bill Telepan, who owns an eponymous restaurant in New York, agrees with Feniger in her statement that fixin's are the best part of the holiday meal. When it comes to the protein, Telepan prefers to go with game meat like venison that's indicative of the autumn season.
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David LeFevre of James Beard Award-nominated MB Post will be hosting an-ever-so-SoCal seafood boil at his home in Manhattan Beach, replete with lobster, king crabs, and killer wine. The spread will be served on a table covered with newspaper overlooking the Pacific. “It should be 72 degrees and clear skies,” he said. “I'm really looking forward to spending more time with the family and watching some football.”
http://holidayblog.today.com/_news/2012/11/22/15341362-chefs-confess-to-turkey-free-thanksgivings
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