Sea Island Life Magazine Fall/Winter 2013 | Page 35

tribute to my grandmother,” he says, adding
that he delights in giving it a “luxurious twist”

to celebrate the holidays.”
Turkey, however, remains a staple for many
who cherish tradition. Pomeroy advises select-

Many chefs agree that due to the fact that
white and dark meat require different cooking
modern approach to both cooking the revered
bird and presenting it, according to david
Carrier, executive chef at The Cloister and
the Beach Club at sea island.
“Cooking the turkey sous vide style—
separating the white and dark meat, vacuum
trolled, gentle-temperature (160 degrees f
for poultry) water baths—has revolutionized
the prestige holiday centerpiece,” Carrier
explains. While that necessitates letting go
of the norman Rockwell image of a stunning,
golden-roasted whole bird centerpiece, Carrier

His suggested method includes brining
the turkey for a week in a low-salt, no-sugar
brine with lots of aromatic spices and herbs;
making your own turkey stock with a roasted
turkey neck in advance and freezing it; and
saving your bread scraps instead of tossing
separated turkey cuts also allow for whimsy
and creativity in presentation. Carrier enjoys
per: a platter of turkey cuts decoratively stud-

eric Ripert, chef and co-owner of le Bernardin
in new York, decided the holidays were a good
time to pay homage to his french childhood
and his grandmother. That meant replacing

Meanwhile, in Chicago, Chris Pandel—one
of Food & Wine
executive chef at both Balena and The Bristol
restaurants—has leaned more toward seafood
as his preferred holiday main course. He says
sciousness play a role in choosing a multitude
of seafood items rather than red meats. “Over
the past few years as we have introduced more
seafood dishes to our diet during that time of
the year, the scales have tipped less,” he says.
a seafood medley of octopus, squid and
shrimp with bitter greens is quickly catching
on, Pandel continues. “We also enjoy a dish

ful and tender). “i make stuffed capon as a

mustard and white wine vinegar sauce served
just above chilled.”

Top: Sea Island Executive Chef David Carrier’s take on holiday turkey; bottom: Carrier roasts and
purées sweet potatoes with mascarpone cheese and marshmallows.

Pomeroy has a great suggestion for adding
a seasonal spin to a green bean casserole: add
in fresh wild mushrooms and shallots, both
abundant in fall. “i like to whip together a

The Main Event

pepper) then toss in fresh, local chanterelle
the fresh shallots to scatter on top.”

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