John Besh talks about his favorite holiday side dishes at the 2011 Food & Wine Classic in Aspen.John Besh talks about his favorite holiday side dishes at the 2011 Food & Wine Classic in Aspen.
Okay there's nothing easier than taking good fresh Tuscan kale, sauteed with just a little bit of olive oil, some sliced garlic, crushed red pepper flakes, unbelievable. Takes about 30 seconds, and you've got a simple side that tastes great, and good for you. Another thing that I have to have on the Thanksgiving table is oyster dressing. Diced up baguette French bread, oyster liquor, the juice that comes from the oyster. Oysters that are chopped, onions and garlic, a little bit of celery. Top it off with a touch of butter. Bake it, 350 degrees for about an hour. Unreal.