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See more holiday menus:
Traditional
Vegetarian



Celebrate Thanksgiving

Chef Menus: Contemporary

To make your feast tastier and healthier than ever before, choose from our three themed menus, created by FoodFit Executive Chef Bonnie Moore and members of the FoodFit Chef's Network. Each acclaimed chef drew on seasonal fruits and vegetables for inspiration, with a dash of regional flair.

Wow your guests with the offbeat offerings of our Contemporary menu, which a flavorful turkey breast with an array of creative sides. Each dish serves at least eight people, including leftovers. Feel free to mix and match dishes from the different menus.

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

Main Course
Roasted Turkey Breast with Chipotle-Herb Rub — FoodFit Executive Chef Bonnie Moore

Side Dishes
Mulled Cranberries and Spiced Cherries — Bill Wavrin, Miraval Resort and Spa, Catalina, AZ
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

Meet the FoodFit Chefs who helped create these menus:

FoodFit Executive Chef Bonnie Moore
John Fleer, Inn at Blackberry Farm, Walland, TN
Joyce Goldstein, San Francisco, CA
Kate Jansen, Firehook Bakery, Washington, DC
Brian McBride, Melrose, Washington, DC
Nora Pouillon, Restaurant Nora, Washington, DC

 

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