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If you’re looking for more time with family and less time in the kitchen this Thanksgiving, we are here for you! Book your chef for the Thanksgiving holiday.  A few sample menus… Pull out the vintage china! We added a few fresh twists to time-tested staples, from green bean casserole to cranberry sauce, for a meal rooted in nostalgia. Main Course: Herb and Citrus Butter Roasted Turkey Sides: Apple-Walnut Stuffing Maple Meringue Sweet Potato Casserole Green Bean Casserole with Fried Shallots Rosemary-Port Cranberry Sauce Desserts: Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting Salted Caramel Peanut Butter Fudge Pie This spread celebrates the season's bounty with crowd favorites taken up a notch. Main Course: Pear-Thyme Brined Turkey Sides: Buttermilk-Boursin Mashed Potatoes Roasted Acorn Squash with Maple Bacon Drizzle French Green Beans with Garlicky Almond Bread Crumbs Shaved Brussels Sprout-and-Chestnut Salad Des...

The thought of Thanksgiving brings visions of a Norman Rockwell painting, with a table laden with all of the traditional foods. Over the past decade or so there have been those that did their best to change those traditions by not having turkey as the star.  I however am not one of those people.  In my world unless you are a vegan or vegetarian it is de rigueur to consume turkey. This does not however mean I am against “playing with the recipes”.  As a chef, this is what I love to do. Below is a fun way  to stick with the basics while making it a bit healthier, giving it a flair of elegance and keeping it gluten free. Supplies 12 - 15lb/5.54-6.8 kg  Fresh Turkey 3 carrots, cut in half lengthwise and widthwise making an elongated half circle  2 stalks celery, cut into 4 pieces each 1 large onion cut into 6 wedges turkey neck and giblets skewers kitchen twine large piece of foil to cover bird, oiled and dusted with flour, or cornstarch if...

A healthier and even tastier version of a classic gravy and be made for Beef, Chicken, Pork, and even Turkey.  There is no need to add any extra fat.  Instead of slathering your chicken or turkey with butter lightly brush with a little oil and prepare as usual. Same goes with the beef or pork. Cut up a couple of carrots, celery stalks and slice an onion.   Rest your poultry or meat on top and roast.   When the meat is done remove from the roasting pan and transfer to a cutting board.  Loosely cover with some aluminum foil.   While the meat is resting push the vegetables through a food mill/mouley or strainer.  Separate the excess fat from the cooking liquids.  Add the liquids and vegetables to a blender and whiz away. private chefs and event catering Palm Beach + West Palm Beach + Boca Raton + Miami Beach + Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs