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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!).
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Soup
Roasted Pumpkin Soup with Pepitas — Nora Pouillon, Restaurant Nora, Washington, DC
Main Course
Simply Roasted Turkey — FoodFit Executive Chef Bonnie Moore
Side Dishes
Cranberry Chutney — Joyce Goldstein, San Francisco, CA
Creamy Tasso Grits — John Fleer, Inn at Blackberry Farm, Walland, TN
Sweet Potato Soufflé — Jeff Buben, Vidalia, Washington, DC
Winter Greens with Ginger and Mint
— Joyce Goldstein, San Francisco, CA
Holiday Currant and Walnut Stuffing
— Bill Wavrin, Rancho la Puerta Spa, Baja, Mexico
Dessert
Apple Cascade — Sunny Cristadoro, St. Supery Winery, Rutherford, CA
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Salad
Belgian Endive, Mache, Beets and Apple with Walnuts and Sherry Vinaigrette
— Nora Pouillon, Restaurant Nora, Washington, DC
Main Course
Simply Roasted Turkey — FoodFit Executive Chef Bonnie Moore
Side Dishes
Mulled Cranberries and Spiced Cherries — Bill Wavrin, Rancho la Puerta Spa, Baja Mexico
Celeriac, Rutabaga and Pear Puree — Brian 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 Caramel — Kate Jansen, Firehook Bakery, Washington, DC
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Salad
Haricot Vert, Couscous and Mint Salad — Jimmy Schmidt, The Rattlesnake Club, Detroit, MI
Main Course
Wild Mushroom Purses — Bill 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 Puree — Brian McBride, Melrose, Washington, DC
Braised Fennel
— Joyce Goldstein, San Francisco, CA
Dessert
Oatmeal Cake with Maple Syrup Meringue — Kate Jansen, Firehook Bakery, Washington, DC
Baked Apples with Raisin-Nut Stuffing and Caramel Sauce
— Nora Pouillon, Restaurant Nora, Washington, DC
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Meet the FoodFit Chefs who helped create these menus:
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Jeff Buben, Vidalia, Washington, DC |
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Sunny Cristadoro, St. Supery Winery, Rutherford, CA
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John Fleer, Inn at Blackberry Farm, Walland, TN |
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Joyce Goldstein, San Francisco, CA |
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Kate Jansen, Firehook Bakery, Washington, DC |
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Brian McBride, Melrose, Washington, DC |
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Mary Sue Milliken & Susan Feniger, Border Grill, Los Angeles, CA |
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Nora Pouillon, Restaurant Nora, Washington, DC
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Jimmy Schmidt, The Rattlesnake Club, Detroit, MI |
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Bill Wavrin, Rancho la Puerta Spa, Baja, Mexico |
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