Slow Down, You Move Too Fast
by Erin Hollingsworth
November 2006
Leave your high heat hurried lives behind, Thanksgiving’s here and the name of the game is buy it fresh, brine it yesterday and roast it slow. This year we’ve got great Thanksgiving tips to get your turkey made and tasting good, your restaurant running smoother, and recipes that make the best of the gobbling bird, not to mention some of his close relatives. So sit back and relax, just keep an eye on that turkey thermometer.

Chef RJ Cooper
Vidalia – Washington, D.C

+ Beaver Creek Farm Quail with Chestnut, Wild Rice and Apple Stuffing Boudin Blanc, Brussel Sprouts, Blue Plum Mustard and Rosemary
Tips >>

  Chef Chris Bradley
Ardeo – Washington, D.C.

+ Alaskan Sablefish with Baby Corn Chanterelle Succotash and Lemon Thyme Beurre Blanc
+ Maple-Brined Turkey
Tips >>