The following article was written by Andrew Dunbar, the Executive Chef at Ryan’s on York.
Ah, Thanksgiving. What better time to show off your cooking skills!
But, wait! What about those who have limited cooking abilities? What about those who are tired of eating the same sides? What about those who don’t have a big feast or lots of family coming over? What about those who want some good food all year ‘round? Well, I think I can answer all of those questions during the next “At Home with Andrew.”
On Thursday, November 9, we will be working to upgrade—or maybe reinvent—the sides we prepare for Thanksgiving. For me, Thanksgiving provides me with memories of family and friends coming together to talk and enjoy one another’s company while we enjoy the food. Since I was in the Navy, I always got Voluntold to do the cooking for Thanksgiving—and boy did I cook! From Bacon-Wrapped Bourbon and Brown Sugar-Glazed Turkey (Yes—the entire turkey!) to mashed potatoes, to some of the Items we will be cooking tonight.
Andrew Dunbar
The First Item we will be working on will be a classic Mac and Cheese. This is a Thanksgiving staple on a lot of tables, so let’s take a look at making it the right way—AKA without a box of cheese goo in sight. Mac and cheese is a hearty meal, yet prepared lightly, it brings a nice, refreshing break from those shells and their friend: the tin foil packet of “sauce”.
After we get our Mac and Cheese in the oven, we will stray a little farther from the traditional by making roasted carrots with avocado and mint. Okay. We’re going to stray way, WAY away from tradition, but trust The Dunbar—don’t start screaming yet! Carrots make their way to most tables anyways, so why settle for the same old steamed or bland boiled version that require you to pile-on almost half-a-shaker of seasoning to enjoy them when you can just make them right instead? Let’s break down this dish a bit, though. First, we get some lovely roasted (or grilled) carrots and then we’ll mix in a little bit of honey for sweetness to help them to stand out on a plate dominated by meat and savory gravy. Next, we’ll pair some avocado with the carrots to add a “fresh fat” next to the heavy Mac and Cheese. And, finally, the mint at the end, which will help to bring a new element to you plate that you will find pleasantly surprising.
As always, Eric will be on-hand to teach us about the perfect wine to bring to your feast. So, please come make a classic and a new dish with us on this edition of “At Home with Andrew.” You can catch us live this Thursday, November 9, on either Manitowoc Public Library’s Facebook page (www.facebook.com/manitowoclibrary) or their YouTube channel.
Thanksgivings should be about great food and making memories with those you love. Because food without memories attached is just something that you eat, But, when it’s a night filled with laughs, friends, great wine, and amazing food, well, that’s a meal worth remembering.
