Thanksgiving Side Dishes from Local Chefs


Osteria Mattone/Table & Main’sExecutive Chef Woolery Back was kind enough to share his recipe for Cranberry Kumquat just in time for Thanksgiving.

CRANBERRY KUMQUAT 6 ounces kumquats quartered lengthwise and seeds removed 20 ounces fresh cranberries 1.5 cups sugar 1 cup honey 2 cups water

Bring sugar, honey and water up to a boil in a sauce pot. Add kumquats and cook them till the skin is translucent. Using a slotted spoon remove kumquats from the sugar water. Add cranberries and turn heat down to a simmer. Cook until the cranberries become soft. About 11 minutes. Add kumquats and chill till ready to use. This recipe can be made up to five days ahead of time

Table & Main, 1028 Canton Street Osteria Mattone, 1095 Canton Street •

Foundation Social Eatery’s Chef and Owner Mel Toledo also kind to share his wonderful recipe for Roasted brussels sprouts and sherry bacon vinaigrette.

ROASTED BRUSSELS SPROUTS 1 Cup small diced bacon 1 Cup small diced shallot 1 TBSP rosemary and thyme, finely chopped ¼ Cup sherry vinegar ¼ Cup maple syrup 2 TBSP EVOO 5 Cups brussels sprouts, roasted 2 TBSP toasted bread crumbs

Slowly cook bacon until crispy, render out bacon fat. Remove and reserve bacon. Sautee shallots, rosemary, & thyme in the rendered bacon fat, cook until tender. Add crispy bacon back to the pan. Add sherry vinegar and maple syrup. Bring to a boil. Add EVOO, toss with roasted brussels sprouts. Top with toasted bread crumbs.

Foudation Social Eatery,1570 Holcomb Brg Rd.