By the end of July, Michael Symon had already cooked Thanksgiving dinner twice.
He did this while also running six Cleveland restaurants (plus one in Detroit), taping three cooking shows, scrambling to finish a book about meat and rehearsing to cohost ABC's new daily talk show, The Chew.
- Holiday: Thanksgiving Planner
- Perfecting Thanksgiving Dinner
- A Chef’s All-American Thanksgiving
- A New American Thanksgiving
- Great Chef Thanksgiving Recipes Made Easy
- The Thanksgiving Leftovers Challenge
- Baking from the Heartland
The first Thanksgiving, for this story, took place in a Manhattan apartment. The crowd of guests included chef and friend Jonathan Waxman, restaurateur Laurence Kretchmer and Symon's wife, Lizto whom, he says with great appreciation, he has been married "for four million years." The meal was an idealized version of a Midwestern Thanksgiving. The turkey was stuffed with apples, sage and garlic and glazed with a cider-butter reduction that turned the skin auburn. And there was plenty of gravybecause Symon believes in copious gravy for allcombining stock, more cider, pan juices, pureed turkey liver and a golden, German-style Dortmunder lager. "You should cook with what you want to drink," says Symon. "Liz cooks with wine because she wants to drink wine. I cook with beer because I want to drink beer."