Coming from backgrounds as diverse as the fabric of America itself, chefs indulge in Thanksgiving traditions particular to their cultures and families. Three chefs weigh in on the traditions they follow:
Sean Kinoshita, executive chef, TAO Asian Bistro, Las Vegas: “Thanksgiving means being with family, visiting with cousins that I haven’t seen in a while, being excited and knowing that the food will be great. Every year growing up, we would visit a different side of the family. Everyone would bring their families best items. Someone would bring sushi, tempura, nishime [a Japanese stew], macaroni salad, dessert, and so much more. One of the uncles would always go fishing and we would have either sashimi, baked fish or fried fish, depending on what was biting and where.”
Laurent Tourondel, chef and partner, Arlington Club, NYC: “Since moving to America, Thanksgiving dinner has become a new tradition for me. Every year I like to host a big party at my house for family and close friends, and believe it’s an important time of year to get everyone around the table to enjoy a meal. Around the holidays in France, my grandmother always served stuffed Guinea hens with rosemary and herb stuffing. I’ve since incorporated this bird into my Thanksgiving spread and enjoy serving the beautiful birds still stuffed, and plated with other festive side dishes.”
Ralph Scamardella, chef and partner, TAO Group: “I just love the traditional food, the turkey, the sweet potato, the stuffing; hanging out with the family and watching football all day. Thanksgiving means to me tradition and being with my family and being with my friends. It is my yearly challenge to make the perfect turkey. Perfectly seasoned, perfectly cooked, perfectly tender.”
