Sean Rembold | Marlow & Sons
What are you thankful for this year?
My girlfriend. She's the best. My sous-chefs, line cooks and porters. We've never had such a strong crew going into the holiday season. Also, the "Twin Peaks" definitive gold box edition.
Where will you be and what will you be doing this Thanksgiving?
Drinking coffee and reading Pynchon's "Mason and Dixon."
Your go-to Thanksgiving side dish?
Chestnut soup is an easy silver bullet. Roast either fresh or frozen chestnuts in an oven with oil, salt and pepper until golden brown. After peeling (or not if frozen), add to a pot of sweated shallots. When all is soft, add water or stock and a bouquet of thyme and simmer until soft. The liquid-to-chestnut ratio is fairly large as chestnuts are starchier than one might think. The entire batch can be pureed in a food processor and garnished with a little chestnut praline or a little sage. Or both.
