A few of the 4,000 turkeys at Ekonk Hill Turkey Farm in Sterling, Conn.
Small Thanksgiving dinners mean lots of tasty leftovers. Need some ideas for what to do with them all? This week on Seasoned, Chef Plum shares some favorite ideas for Thanksgiving leftovers: empanadas, turkey and dumplings, and a riff on a pasta alfredo. And we get a glimpse into the life of Connecticut turkey farmer Rick Hermonot and his curious birds. We also talk to soul food chef Craig Wright, who for the past three years has offered the Vernon community Thanksgiving dinner for free. Craig has overcome considerable hardship—and his story is inspiring. Plus, Alex Beggs is a senior staff writer at Bon Appétit magazine. She writes the etiquette column called “Is It Ever Okay.” In this episode, Alex answers questions about celebrating the holidays in our new normal.
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Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests:
Rick Hermonot – Farmer and owner of Ekonk Hill Turkey Farm in Sterling
Craig Wright – Chef-Owner of Craig’s Kitchen in Vernon
Alex Beggs – Senior staff writer at Bon Appétit magazine. She writes the etiquette column, “Is It Ever Okay.”
