PA L O A LT O W E E K LY
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Section 2
N O V E M B E R 19 , 2 0 10 H A P P Y H O L I D AY S
Thanksgiving: ❉ Side dishes — even gravy simmered with vegetables — command the limelight
What really
makes the meal? ❉ by Kathy Cordova
T
he turkey is the star, but every good Thanksgiving show depends on a great supporting cast. The mashed potatoes, cranberry sauce, sweet potatoes and green bean casseroles accompanying the big bird are often the most delicious and memorable parts of the day’s dinner. What are the side dishes that make the Thanksgiving meal? A few area chefs, grocers and other foodies agreed to share the dishes that make their holiday productions a hit. Cindy Roberts, who teaches “The Ultimate Thanksgiving” class for Palo Alto Adult School, combines traditional and contemporary ingredients in recipes that reflect her experiences studying cooking in the Bay Area and at the Cordon Bleu in France. “I want to teach home chefs to create extraordinary things at home,” she said. “The class is inspired by the thought that this is one meal of the year when families (continued on page 46)
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