Michael Chiarello describes great Thanksgiving side dishes at the 2011 Food & Wine Classic in Aspen.Michael Chiarello describes great Thanksgiving side dishes at the 2011 Food & Wine Classic in Aspen.
We love to take brussels sprouts on the stalk, boil them first and then grill them whole. And something I did last year for the first time that was really fun was a gravy [UNKNOWN]. Totally fun. A little bit soft in the middle, you don't bake them too much, so you break into the [UNKNOWN] and the gravy comes running out. And we do a little for vegetable a carrot capanada. All of the, we add some brussel sprouts, carrots, raisins, [UNKNOWN]. So you have both Italian food with all these traditional Thanksgiving flavors it's fantastic.