David Guas | Chef/Owner of Bayou Bakery, Coffee Bar & Eatery (Arlington, VA)
“When I say ‘Thanksgiving’ – memories, and traditions come flooding to mind. My father was born in Cuba and my mother is a Louisiana native. Our family has always celebrated with a traditional, American meal on Thanksgiving day, and then an extravagant Cuban feast a day or two later. Its a tradition we carry on to this day. Each year, my mother makes her Famous Salad with Clementines, Raisins, Pecans…featuring her secret Poppy-seed Dressing recipe. The Cuban spread includes everything from Boiled Yuca and Pork with Mojo Sauce, to Tostones (fried green plantains), Sweet Fried Plantains and Flan Tradicional.”
Andy and Charlie Nelson | Founders of Nelson’s Green Brier Distillery (Nashville,TN)
“Decedents of a century-old distillery, we always like to bring bourbon to the table. And when we aren’t drinking it in a glass, we incorporate it into all sorts of dishes, especially at celebratory feasts like Thanksgiving! Our favorites are Bourbon Brined Turkey, Bourbon Cranberry Relish, and a Savory Bourbon Bread Pudding with Onion, Celery, Gorgonzola Cheese, and Bacon. It’s a great replacement for that boring stuffing at holiday dinner, and its really a perfect complement to any meal – even at breakfast (just don’t forget to add a little bourbon to that coffee!).”
Steve McHugh | Chef/Owner of Cured (San Antonio, TX)
“When I was a young boy, a staple at the Thanksgiving dessert table was my mother’s homemade Cottage Cheese made with milk from our family farm. She would always serve it using canned peaches like a true Midwesterner, but I’ve adapted that recipe a bit and prefer to serve it today with Sage and Brown Butter Roasted Squash. I scoop the cottage cheese right into the center of the roasted squash and then garnish with Torn Sage.”
Dennis Powell | Founder of Butter Pat Industries Cast Iron Pans
“Every year for Thanksgiving my extended family meets at our family’s farm in Sandridge, South Carolina and each family member brings their own signature dishes that have been passed down generation by generation. There are many staple dishes at this meal, the types that if someone forgot one year, people would notice, and wouldn’t be too happy about it! My favorite, and perhaps the most symbolic for me, is my grandmother Estee’s Corn Pie. It’s baked in cast iron and Estee was the woman who influenced the founding of Butter Pat Industries.
Gina Chersevani | Mixtress/Owner of Buffalo & Bergen (Washington, DC)
“I come from a big Italian family and grew up eating authentic Italian style dishes – and, Thanksgiving was no exception. My favorite dish at our Thanksgiving table was my Grandmother’s Baked Mashed Potatoes. Mixed with Provolone Cheese, Salami, Prosciutto, and topped with Breadcrumbs for a nice, crispy finish. The baked mashed potatoes are then sliced like a pie. To this day, I always bring this dish to Thanksgiving. Every bite brings me back to my childhood in New York!”
