Ken Oringer on a favorite holiday side dish at the 2011 Food & Wine Classic in Aspen.Ken Oringer on a favorite holiday side dish at the 2011 Food & Wine Classic in Aspen.
Well side dishes, a lot of people like the traditional, you know, more or less. Brussel Sprouts I love to serve on Thanksgiving because they're so seasonal. But what I like to do is, we'll cook it with a little bit of extra virgin olive oil on the plancha with smoked pimenton. And then we'll put a little bit of caramelized quince and a little bit of lemon zest. So it's not too cheffy but it's something that's kind of sweet, spicy, smokey, and has that bitterness of brussels sprouts that I love.