I went to Boston a month ago to find out about natural wine, amazing oysters, and also what some of the city’s top chefs do for American Thanksgiving. Canadian Thanksgiving has come and gone, but there American holiday gives us northerners more to thankful for (and a second kick at the turkey can if we messed up the first time…).
These chefs, however, get it right every time, with roasted pumpkin tortellini in brodo, terrine of fois gras on saffron brioche, cranberry-jalapeno relish on latkes, ad traditional sausage stuffings with Old Bay seasoning. Check out the rest of my article on Fine Dining Lovers.
And have a great Thanksgiving.
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