Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail firstname.lastname@example.org. Miss a question? Go here.
Many restaurants throughout the Valley are offering special meals for the Thanksgiving holiday. But for those chefs who have the day off, what's the plan? I asked a few and this is what they had to say:
Justin Beckett, Chef and Owner, Beckett's Table
Beckett's Table is closed on Thanksgiving, but I will be cooking. I love this holiday -- it might even be my favorite. I always try to do something new with the turkey. This year, I think I will do confit turkey legs then stuff it in the middle of boneless breasts and roll it all up and slow roast it. The sides are always my favorite dishes though, with cranberries being the star of the entire meal.
Pauline Martinez, Chef and Owner, Perk Eatery
Last year, I catered and was exhausted. This year I'm staying home with my son and husband and relaxing and cooking at home. I have a lot for which to be thankful!
Christopher Gross, Chef and Owner, Christopher's Restaurant & Crush Lounge
Christopher's will be closed, so I will be with family. We are ordering dinner for 40 from the Wrigley, but I'll be making Mom's recipe for noodles and cooking a turkey sous vide.
Chef Payton Curry, Brat Haus
I will be spending Thanksgiving with my beautiful wife and making enough food to feed a small army. We are already working on the recipes for our grandkids to make us when we need to have everything pureed. And of course I will be cooking.
Aaron May, Chef and Restaurateur
I like cooking on Thanksgiving. Green bean casserole, a bird, a whole rib-eye, pecan pie -- these are a few of my favorite things.
Bill Sandweg, Chef and Owner, Copper Star Coffee and Circle H Barbecue
This is my year not cooking at either work, so I will probably volunteer to be in charge of mashed potatoes and the turkey gravy. Lotsa butter and cream!
Chef Stephen "Chops" Smith, Searsucker Scottsdale
I will be spending the day with my family. We'll first head over to my wife's parents' house and then take our daughter to my mother's. I will not be partaking in any cooking whatsoever and it will be amazing! Everyone needs a day off -- this is mine.
Cullen Campbell, Chef and Owner, Crudo
We are going to be closed on Thanksgiving. I'm going to sleep in, drink wine, and go to friends' houses for food. So I might luck out and not have to cook at all.
Romeo Taus, Chef and Owner, Romeo's Euro Cafe
I spent some time in the retail business and always worked the holidays. I vowed that if I was ever in the position to offer my crew time off for the family holidays, I would. Romeo's will be closed. I'll be doing a little cooking -- pot luck at my mom's.
Gary Lasko, Proprietor, The Stockyards
The Stockyards will be closed on Thanksgiving. I will be cooking my mom's recipes for my family, as I have for the last 25 years: roast turkey, sage bread dressing, whipped potatoes, and giblet gravy. My favorite holiday! Food, family, friends, and of course some great wine to bring it all together.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.