November 8, 2013

Inside the Kitchen for an Alex Stupak and Grant Achatz Thanksgiving

Photo: Jed Egan

As promised, last night Alex Stupak served another of his Push Project dinners at Empellón Cocina, this time alongside Grant Achatz (who also brought along his executive chefs from Next and Aviary in Chicago). As you can probably guess, this is a group of chefs that does not really get down with the idea of a traditional Thanksgiving. Instead, diners were served a thirteen-course blowout (and were even sent home with bags of “leftovers,” including stuffing and fresh-baked baguettes, for next-day sandwich-making). Grub’s own Jed Egan was in the kitchen to watch it go down — see it all in our slideshow.

The first platter. From left: crudités, pickled herring, turkey heart, turkey skin, and black walnut.

A foie gras and turkey-liver mousse, with Parker House rolls and garnishes: turkey schmaltz, pecan-pie filling, and salted butter.

Next's executive chef Dave Beran (left) and the Aviary's Andrew Brochu (right).

Plating white meat with "oyster stuffing."

Achatz distributes wishbones that will go out to diners.

An herb bouquet and teapots full of turkey consommé.

Saucing slow-cooked venison ribs, still on the bone.

Stupak glazes plates with mole for his dark-meat dish.

The first time Alex Stupak has ever smiled, captured on camera.

Frozen cranberry juice, which will serve as a plate for ...

... a finished dish of cranberry sorbet.

To finish: individual apple pies with cheddar crust and tiny slices of cheese.

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Inside the Kitchen for an Alex Stupak and Grant Achatz Thanksgiving

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