Jim Santangelo, owner/educator at Wine Academy of Utah One of my earliest visits to Utah was in the late ’80s. I’d visit family while in college and spend the weekend skiing and watching the World Cup hosted at Park City Mountain Resort. I fondly remember dancing on Park City’s snow covered Main Street watching the band America perform “Ventura Highway” while sipping on a Wasatch ale from Utah’s first craft brewers. Today, Thanksgiving is still spent in Park City, and before even getting through the door I’m greeted on the patio with a cold one by friends and family. The cooler has an assortment of craft beers, and I’ll bring along some Deschutes Black Butte Porter to warm up the bones from the crisp fall air. When we make our way inside, if weather permits, I’ll use icicles to make a few stirred-down Manhattans. Using nearby High West Double Rye whiskey, a nice portion of Carpano Antica Formula sweet vermouth and a dash or two of local Honest John black walnut bitters, I’ll replace the beer and quaffable chardonnay that’s being enjoyed with this deep flavorful cocktail. As for what to drink with the bird, usually we’ll pop the remaining Beaujolais nouveau from the previous week’s festivities. Look for George Duboeuf for a truly juicy expression of Beaujolais nouveau. I always seek out a more serious version of Cru Beaujolais picking up a few bottles of Maison L’Envoyé Morgon Côté du Py. This’ll remind you of expensive red burgundy for half the price and pairs nicely with the richness of the flavors of the day.
Nick Fahs, chef/owner of Table X Thanksgiving for me is all about family. It’s the time of year where I can get away from the restaurant business and spend quality time with my mother, niece, nephews and siblings. My mother rarely gets to cook for her children and she enjoys making us Thanksgiving dinner. My favorite dish is sweet potato pie, and homemade eggnog is my favorite drink without question.
Steve Ulibarri, executive chef at Cuisine Unlimited I look forward to football season during Thanksgiving time. As a chef, I get to be a little more creative at Thanksgiving since I’m doing turkey for most catered events prior to the holiday. I get burned out by the time Thanksgiving comes around, so at home, I’m making turkey mole or turkey carnitas. I use your basic mole but instead of chicken, I use turkey. I prefer the turkey since it has a little more fat and seems to be more flavorful. I confess, I don’t have time to make the mole base from scratch but use Doña María mole and season to my taste. 32 Devour Utah • November 2017
It's time to Celebrate