In our inaugural “Local” department, Associate Editor Allison Lewis chats it up with Boca Raton Resort and Club Executive Chef Andy Roenbeck about Thanksgiving dinner tips (page 46). The following are some sides and wins that would go perfectly with a Thanksgiving dinner.
Apple, Sage and Sausage Cornbread Stuffing
Personally, Chef Roenbeck loves a cornbread stuffing with fresh sautéed apples, onions, sausage, garlic and sage. To achieve a perfect density, he recommends using 25 percent white bread, 25 percent wheat bread and 50 percent cornbread, all of which is two or three days old. He adds beaten eggs and homemade turkey stock to add flavor and fluffiness.
Green bean Casserole with Fried Onions
It’s not really Thanksgiving without this American staple. Don’t forget the crispy fried onions on top of the casserole.
Roasted Brussels Sprouts
Combine fresh Brussels sprouts with butter, olive oil, salt and pepper. Roast in the oven until slightly charred. Roenbeck says this gives them a different texture and complexity.
Cream Corn and Leek Casserole
Served at the Boca Club for Thanksgiving, this is another family favorite. Take fresh corn and sauté with shallots, scallions and butter. Make sure corn is firm, not soft. Mix with cream base and bake in oven. The finishing touch? “Broken Ritz crackers sprinkled on top,” Roenbeck says.
Roenbeck has two wine recommendations to accompany Thanksgiving dinner. First, he suggests the Chateau Ste. Michelle 2014 Chenin Blanc. A slightly drier white wine with a rich mouth feel and a crisp finish, the Chenin Blanc is an absolute crowd-pleaser, Roenbeck says.
For sweeter palates, Roenbeck’s other go-to is a Gewürztraminer. Originally from Germany, this white wine presents exceptional floral notes on the nose; hints of pineapple, grapefruit and peach on the taste; and a refreshing finish. Roenbeck likes this wine because the sweetness balances the savory flavors of the meal.