As we approach Thanksgiving 2009, I thought that it would be instructive to check in on several of Tucson’s chefs and ask them what they are doing for the upcoming holiday.  As you might imagine, it varies with many closing their restaurant for the holiday so that they and their employees can share the day with family while others will be serving those who wish to eat out.

Janos is celebrating at home again this year, featuring an earthy pig roast in a pit, a la 2007.  You can read about the process by accessing his website at www.janos.com and clicking on to his blog, pictures and all!!  Wines that Janos will be considering this year are a Kabinett Riesling and a “local” blend from Page Springs Cellars of Grenache, Syrah and Zinfandel. 

Jonathan Landeen from Jonathan’s Cork (www.jonathanscork.com)  goes with the traditional roasted turkey with salt, pepper inside and out and sits the turkey on a bed of onions, celery and carrots.  He turns the turkey over in the oven after a few hours.  He stuffs the bird with sage infused bread based stuffing along with onions, celery and nuts of his choice.  As well, he prepares a separate stuffing outside the bird that includes the ingredients for the inner stuffing plus mushrooms, cranberries, and pistachio or alternative nuts.  His veggie choice is interesting……….how about “greasy beans” sautéed in hamhock juices….does that sound flavorful!!  Classic mashed potatoes and a salad comprised of one of my personal favorite: tomatoes with olive oil, garlic, oregano and basis.  For wines Jonathan like to go with a variety of choices: Chardonnay, Zins, Syrahs and this year, maybe a Malbec.