Thanksgiving in New York City with Sandy Ho

When I’ve cooked for clients in the past the menu remains very traditional however with Friendsgiving parties, I’ve been a lot more free with interpretation. I will add a fresh green sauce to the table to have with the turkey, I love to add a little fish sauce to the gravy for umami and find new ways of roasting the sweet potatoes and brussels to give them brightness and new life. I’ve enjoyed inviting variety and newness to these well known dishes but one dish I won’t ever change is mashed potatoes! I’m a traditionalist when it comes to my mash!

There are small touches here and there that I like to add, less so to make it my signature but more so to enhance the seasons best vegetables! I love adding ginger to the cranberry sauce or scallion oil as a table sauce to be spooned ever everything! Miso glaze in place of marshmallows for the sweet potato is a great twist too.

I love a playful table, mismatched plates and glassware, and simple decorative elements that leave room on the table for the mains to be served family style. Most people like to set up a buffet however I prefer having everything set down the center of the table so my guests don’t have to get up! I like to encourage the passing and sharing and the conversation these small gestures spark along the table. I love plates that are easy to handle and light to pass!