A Thanksgiving Day of rest for the city chef? Not so fast.

Chewy Cereceres | Kobe Club

What are you thankful for this year?
On a personal note, my baby boy Skyler was born this past year. He keeps me on my toes. Professionally, joining the team at Kobe Club has been a blessing. I have a great crew and a great support team with the managers. Participating in the Burger Bash at the NYC Wine & Food Festival was also a blast.

Where will you be and what will you be doing this Thanksgiving?
I am spending Thanksgiving in Brooklyn with my wonderful little family unit, my wife Danae and son.  I usually try to do something non-traditional every holiday, but Danae wants the "gobble gobble" this year. I will be getting creative with it though. I've ordered a heritage breed turkey that I will butcher myself. I will separate the legs and wings, salt-cure them, and then slowly confit them in duck fat. The breast I'll keep on the bone, it will be sea-water brined, and then slow-roasted with a cracked black pepper, cracked coriander and yuzu honey crust.

What is your go-to, make-it-at-home Thanksgiving side dish?
This year, I'm doing Kobe Club's sake white-truffle creamed corn.