Growing up in a multiracial house, Thanksgiving was a smorgasbord of flavors. We had classic stuffing along with piles of rice and stir-fried vegetables. Although Thanksgiving does often mean a great, big Turkey with all the fixings, for some it means a marriage of those classics with their heritage.
Recently, New York Magazine asked several of New York's top ethnic chefs to create globalized yet traditional Thanksgiving menus. Each chef took the classics — turkey, stuffing, potatoes, green beans or Brussels sprouts, and pumpkin pie — and reinvented them to suit their culinary culture. The result was five delicious sounding menus: Mexican (Aarón Sánchez), French (Laurent Tourondel), Italian (Fabio Trabocchi), Chinese (Joe Ng), and African (Marcus Samuelsson). If you're looking for a way to spice up your Thanksgiving, you could try one of these menus, or mix and match to create your own.
I'm personally hoping to try something off of each one, but am probably going to have to start with the Lemongrass Turkey Rolls, the Pumpkin Mash, or the Potato-Gnocchi Gratin. How about you, where would you begin? Which menu sounds the best to you?
Heals
APC
Malene Birger
They all sound really good, my thanksgiving is a lot like the Latin menu. I come from a multi-cultural family so we have always have a lot of different dishes from pernil (roast pork shoulder), pasteles (sort of like a tamale but made with root veggies) and yucca to candied yams and collard greens. I love it!
1My mom's side is from Lithuania so we do several dishes from there mixed in with our turkey day
2We keep it traditional, but being Greek you can always count on a platter of Spanakopita being on our table!
3Yum what is your ethnic background? Just curious, I am mixed too...
We don't really mix up holidays, cause I celebrate American holidays with my American side and Indian holidays with my Indian side. But still it sometimes almost overlaps...This Saturday was Diwali and we stuffed our faces with wonderful Indian food, and now Thanksgiving is next week, yay!
4the lemongrass sounds awesome.
5That's right! Turkey doesn't have to be just roasted. My dad has always been experimental with turkey - adding his own Filipino spin on the spices he uses. My in-laws make a mean Salvadorean turkey with red/tomato sauce. They slice it up and eat it with watercress in a roll like a sandwich. Delish! Therefore, my back-to-back Thanksgiving celebrations are never dull and boring with the same old bird.
6You'd never think of these countries as food cultural ideas.
7My family is scandinavian, mostly norwegian. So we have alot of fish, and "smorgasbord" food.
My granny makes KrumKake for dessert.
8cater that sounds great
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