When it comes to wrangling the Thanksgiving meal onto the table, one motto gets it right: Be prepared.
Let’s face it, our national day of feasting features multiple dishes, all of which require different cooking times, temperatures and techniques. For most of us, orchestrating all of that — while also navigating the chaos of a houseful of surly relatives — can be a challenge, to say the least. Fortunately, there are people in our midst who cook this way all the time: professional chefs.
OK, maybe not with a houseful of relatives, but they probably know something about dealing with a roomful of surly guests.
“You need a game plan,” says Sarah Stegner, one of the chefs and owners of Prairie Grass Cafe in Northbrook, Ill. “You need to write the menu out, not just have it in your head. You need to have it organized in blocks of when you’re going to prepare your food, what can be done ahead and what can be done at the last minute. Thanksgiving is all about the timing.”