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Meet the FoodFit Chefs who helped create the menus

Celebrate Thanksgiving

Thanksgiving Menus from FoodFit's Chefs

Thanksgiving is a time to celebrate the changing seasons, to reflect on the bounty of nature and to sit down to a table filled with family and copious amounts of food. We asked a sampling of FoodFit's Chefs to put a healthful spin on Thanksgiving classics to help us create three different menus. Each chef drew on seasonal fruits and vegetables for inspiration with a dash of regional flair. FoodFit's Executive Chef Bonnie Moore created a simple roasted turkey as the centerpiece of the meal while Rancho la Puerta's chef Bill Wavrin offers a vegetarian alternative with Wild Mushroom Purses.

Follow each menu as it's written or mix and match to create your perfect holiday feast — each dish serves at least eight people (with leftovers, of course!).


Soup
Roasted Pumpkin Soup with PepitasNora Pouillon, Restaurant Nora, Washington, DC

Main Course
Simply Roasted TurkeyFoodFit Executive Chef Bonnie Moore

Side Dishes
Cranberry ChutneyJoyce Goldstein, San Francisco, CA
Creamy Tasso GritsJohn Fleer, Inn at Blackberry Farm, Walland, TN
Sweet Potato SouffléJeff Buben, Vidalia, Washington, DC
Winter Greens with Ginger and MintJoyce Goldstein, San Francisco, CA
Holiday Currant and Walnut StuffingBill Wavrin, Rancho la Puerta Spa, Baja, Mexico

Dessert
Apple CascadeSunny Cristadoro, St. Supery Winery, Rutherford, CA





Salad
Belgian Endive, Mache, Beets and Apple with Walnuts and Sherry Vinaigrette Nora Pouillon, Restaurant Nora, Washington, DC

Main Course
Simply Roasted TurkeyFoodFit Executive Chef Bonnie Moore

Side Dishes
Mulled Cranberries and Spiced CherriesBill Wavrin, Rancho la Puerta Spa, Baja Mexico
Celeriac, Rutabaga and Pear PureeBrian McBride, Melrose, Washington, DC
Ragout of Chanterelles, Chestnuts and Cipollini Onions with Thyme
Joyce Goldstein, San Francisco, CA
Smoked Oyster and Greens Spoon Bread
John Fleer, Inn at Blackberry Farm, Walland, TN

Dessert
Pumpkin Creme CaramelKate Jansen, Firehook Bakery, Washington, DC




 


Salad

Haricot Vert, Couscous and Mint SaladJimmy Schmidt, The Rattlesnake Club, Detroit, MI

Main Course
Wild Mushroom PursesBill Wavrin, Rancho la Puerta Spa, Baja, Mexico

Side Dishes
Spiced Pineapple Lentils Mary Sue Milliken & Susan Feniger, Border Grill, Los Angeles, CA
Celeriac, Rutabaga and Pear PureeBrian McBride, Melrose, Washington, DC
Braised FennelJoyce Goldstein, San Francisco, CA

Dessert
Oatmeal Cake with Maple Syrup MeringueKate Jansen, Firehook Bakery, Washington, DC
Baked Apples with Raisin-Nut Stuffing and Caramel SauceNora Pouillon, Restaurant Nora, Washington, DC


 
 

Meet the FoodFit Chefs who helped create these menus:

Jeff Buben, Vidalia, Washington, DC
Sunny Cristadoro, St. Supery Winery, Rutherford, CA
John Fleer, Inn at Blackberry Farm, Walland, TN
Joyce Goldstein, San Francisco, CA
Kate Jansen, Firehook Bakery, Washington, DC
Brian McBride, Melrose, Washington, DC
Mary Sue Milliken & Susan Feniger, Border Grill, Los Angeles, CA
Nora Pouillon, Restaurant Nora, Washington, DC
Jimmy Schmidt, The Rattlesnake Club, Detroit, MI
Bill Wavrin, Rancho la Puerta Spa, Baja, Mexico

 

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