For what may be the biggest meal of the year, Thanksgiving dinner comes laden with traditions, and everyone has their favorites. We asked three area chefs to share theirs with us.
Marcie Turney (Barbuzzo, Lolita, Jamonera, Little Nonna’s), Andrew Wood (Russet) and Damon Menapace (Kensington Quarters) talk about their quintessential Thanksgiving ingredient.
Turney loves parsnips, and often favors Mexican flavors for them. Wood could build an entire menu from chestnuts. Menapace uses the bright, tart note of cranberries to liven up the heavy meal.