RECIPE: A “FAMOUS” THANKSGIVING SIDE

casey pesceChef Casey Pesce tells PieHole that his family celebrates Thanksgiving with a surprisingly throwback menu. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

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When a top area chef’s restaurant menu features such sensational and creative combos as goat cheese fritters with apricot preserves and truffle honey and butternut squash pizza with Brussels sprouts, carmelized fennel and ricotta, you’d imagine that his Thanksgiving table would feature at least a few dishes that push the boundaries of traditional American turkey day fare.

But if we’re talking about Casey Pesce, the masterful culinary mind behind d’jeet in Shrewbury, you would be mistaken. Pesce celebrates with a Thanksgiving dinner right that could have come right out of a 1950’s Better Homes and Garden Cookbook.

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