While chef Mark Peel prepares Thanksgiving dinner at Campanile, food historian Kathleen Curtin reveals what the pilgrims were really eating that historic day and Roberto Rogness offers wines to kick off our holiday table. Tricia Ritterbusch suggests we adopt a turkey of our very own, and Abby Dodge has some make-ahead hors d'ouevres which will fit the bill. Jonathan Gold starts the day with a Northern Chinese breakfast of champions and Jonathan Gates shares his friendly family farm with us.
Thanksgiving with Mark Peel; Adopt-a-Turkey; Hay Bales
From this Episode:
Brussels Sprouts - Learn to Love Them
Laura Avery speaks to Jean Francois Meteigner, of La Cachette restaurant about market shopping for Thanksgiving. Jean Francois tells how to prepare chestnuts. La Cachette,...
Jon Gold - Chinese Breakfast
photo courtesy of Anne Fishbein Jonathan Gold of LA Weekly shares his experience of eating Northern Chinese breakfast. Noodle House, 46 W. Las Tunas Dr., Arcadia,...
Robert Rogness, General Manager of Wine Expo --2933 Santa Monica Blvd. Santa Monica CA 90404 (310) 828-4428 -- tells us which wines we can drink with our Thanksgiving dinner...
Sweet, Kind Cows
Jonathan Gates' family is the third generation living on a certified organic dairy farm in Vermont called Howmars Farm. He farms with his wife Karen, sons Benjamin, Justin,...
The First Thanksgiving
Food historian Kathleen Curtin speaks about the original Thanksgiving. She works for Plimoth Plantation and her book is Giving Thanks: Thanksgiving Recipes and History,...
Mark Peel Does the Meel
Mark Peel, chef/owner of Campanile restaurant, spoke with us about his Thanksgiving menu. He told us that he brines the breast and legs separately; he then roasts the...
Little Bites Before the Big Meal
Abby Dodge, contributing editor of Fine Cooking magazine and author of The Weekend Baker , shares some holiday make-ahead hors d’oeuvres ideas. (Recipes to come...