Curious how some of today’s most well-known chefs would prepare Thanksgiving dinner? New York magazine reached out to a few, including wd-50‘s Wylie Dufresne and Daniel Boulud (Bar Boulud, Café Boulud, Daniel, db Bistro Moderne, and DGBG Kitchen and Bar), to learn what they would do to a turkey and some of American diners’ favorite holiday sides. Find out what Daniel decided upon and what wiley molecular gastronomic spin Wylie put on his dinner. Which would you prefer to dine on?
On a related note, Bar Boulud, Café Boulud, Daniel, db Bistro Moderne, and DGBG Kitchen and Bar are all serving Thanksgiving dinner in New York this year. While wd-50 is not, we’re sure you’ll find similar seasonal fare on his menu throughout the fall (if you’re not adventurous enough to whip up his suggested dishes at in your own kitchen).