Thanksgiving can be a stressful time for those planning a big feast for family and friends. It would be nice to have some culinary tips and tricks of the trade from those in the know, wouldn’t it? Well, here it is! We’ve collaborated with Cashman & Associates to make your Thanksgiving prep easier by offering Thanksgiving tips & tricks revealed by six Philly culinary professionals. From table décor to the food prep, the following insight will prove extremely helpful to you this Thanksgiving.
Ask the Expert: Thanksgiving Tips & Tricks
Chef Nery Hernandez, Buddakan Atlantic City
Adding a cup of good quality chicken stock to the bottom of your roasting pan will not only help keep your turkey moist while it roasts, but also provide the ideal basting liquid and wonderful base to your homemade gravy!
Dawn Bundick, Senior Sales & Marketing Manager, Hard Rock Cafe Philadelphia
The table is the focal point, so utilize fall colors and lots of layers to give it depth. Start with an ivory tablecloth and a burnt orange table runner, then a warm brown or gold charger plate. Napkin rings are a must; they are that accessory that pops and a fun way to add color or a little bling to the festivities. Last, do not forget your centerpiece (red is my go-to to pull it all together)! Finish it off with clear vases of alternating heights—fill with water and float fresh cranberries on top, drop in a tealight to give it the glow, and voila!
Chef Mark Twersky, Barclay Prime
Holidays are the times to spend with loved ones. Plan to prepare the components of your dishes and various completed recipes ahead of time in order for the day-of to be less stressful, and therefore allowing you more time to relax with those you care about. The process should be both fun and rewarding.
Chauncey Scates, Lead Bartender, Stratus Rooftop Lounge
My favorite thing to do for holiday at home entertaining is punch bowls. They are easy to execute, communal, pretty and one less thing for the host or hostess to deal with during a party. You can find really cool inexpensive punch bowl sets (the bowl with matching glassware) at many antique and thrift stores. Sparkling wine is a great addition because it adds a celebratory element to the punch. Chill the punch beforehand and add ice right before guests arrive so the ice doesn’t water down the good stuff!
Chef Justin Perdue, Sofitel Philadelphia
When carving the turkey, remove the breast from the bone and slice against the grain of the meat (carving on the bone and slicing with the grain makes the turkey dry). It may seem more picture perfect to have Dad carve the bird at the table, but trust me, the product is much better if you carve in the kitchen and present the sliced turkey on a platter.
Chef Ben Dayag, Morimoto
Whether you’re making turkey or chicken this Thanksgiving, it will definitely be the focal point of the meal. So it’s important to get it just right! To get crispy skin on a whole roasted chicken, air dry the chicken on a rack in your fridge overnight.
Be prepared to have a successful and less stressful Thanksgiving when you put these tips into play on November 27.
- Photo of Nery Hernandez: AC Restaurant Week
- Photo of Dawn Bundick: LinkedIn page
- Photo of Mark Twersky: LinkedIn page
- Photo of Chauncey Scates: Twitter page
- Photo of Justin Perdue: Neal Santos
- Photo of Ben Dayag: Morimoto
