Tasty Thanksgiving
The Stowe Reporter has been lucky over the years to have two terrific food columnists: Jack Pickett and Sean Buchanan.
Neither is writing for us anymore, but we’re going to revisit their suggestions for a tasty and interesting Thanksgiving dinner — and for getting the most out of the leftovers.
•••
Pickett has owned and/or operated some of Stowe’s most interesting restaurants, including Frida’s Taqueria and Grill, Phoenix, and the new Bierhall at von Trapp Brewing.
Buchanan came to town as executive chef at Stowe Mountain Lodge, became an advocate for local growers, producers and small businesses that focus on building Vermont’s agricultural community through its local food system, and now heads Black River Produce, based in Springfield, Vt.
Either of these men can cook anything and make it great. What’s in this article is a combination of traditional Thanksgiving foods and side dishes that can make the holiday fare considerably more interesting than usual.
Happy Thanksgiving!
350-degree oven
375-degree oven
3 quarts stock
3 large sweet potatoes, peeled and diced
350-degree oven
1 pound fresh green beans, trimmed
Allow half a pound of potato per person—this recipe serves 10.
4 cups whole Brussels sprouts
1 medium butternut squash, peeled and cut into cubes
3 medium red beets
1 bag of fresh cranberries
1 and a half pounds broccoli rabe
5 sliced local apples, bruise-free
Thanksgiving 2016
Jack Pickett has owned and/or operated some of Stowe’s most interesting restaurants, including Frida’s Taqueria and Grill, Phoenix, and the ne…
Thanksgiving 2016
Thanksgiving 2016
Thanksgiving 2016
Thanksgiving 2016
Thanksgiving 2016
Thanksgiving 2016
Sean Buchanan came to town as executive chef at Stowe Mountain Lodge, became an advocate for local growers, producers and small businesses tha…
Thanksgiving 2016
Jack Pickett has owned and/or operated some of Stowe’s most interesting restaurants, including Frida’s Taqueria and Grill, Phoenix, and the ne…
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