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Slideshows
November 8, 2013

Inside the Kitchen for an Alex Stupak and Grant Achatz Thanksgiving

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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.

Related: Alex Stupak and Grant Achatz on Managing Talent and Creating a Restaurant’s Culture

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1 / 25 Photos
The first platter. From left: crudités, pickled herring, turkey heart, turkey skin, and black walnut. The first platter. From left: crudités, pickled herring, turkey heart, turkey skin, and black walnut.

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

Photo: Jed Egan/Jed Egan/Grubstreet.com
Adjusting the pickled-herring bites. Adjusting the pickled-herring bites.

Adjusting the pickled-herring bites.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Achatz. Achatz.

Achatz.

Photo: Jed Egan/Jed Egan/Grubstreet.com
A foie gras and turkey-liver mousse, with Parker House rolls and garnishes: turkey schmaltz, pecan-pie filling, and salted butter. A foie gras and turkey-liver mousse, with Parker House rolls and garnishes: turkey schmaltz, pecan-pie filling, and salted butter.

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

Photo: Jed Egan/J...

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

Photo: Jed Egan/Jed Egan/Grubstreet.com
Next's executive chef Dave Beran (left) and the Aviary's Andrew Brochu (right). Next's executive chef Dave Beran (left) and the Aviary's Andrew Brochu (right).

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

Photo: Jed Egan/Jed Egan/Grubstreet.com
Grant Achatz, breast inspector. Grant Achatz, breast inspector.

Grant Achatz, breast inspector.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Plating white meat with "oyster stuffing." Plating white meat with "oyster stuffing."

Plating white meat with "oyster stuffing."

Photo: Jed Egan/Jed Egan/Grubstreet.com
Brochu tweezers on the finishing touch. Brochu tweezers on the finishing touch.

Brochu tweezers on the finishing touch.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Roast carrots. Roast carrots.

Roast carrots.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Achatz distributes wishbones that will go out to diners. Achatz distributes wishbones that will go out to diners.

Achatz distributes wishbones that will go out to diners.

Photo: Jed Egan/Jed Egan/Grubstreet.com
An herb bouquet and teapots full of turkey consommé. An herb bouquet and teapots full of turkey consommé.

An herb bouquet and teapots full of turkey consommé. 

Photo: Jed Egan/Jed Egan/Grubstreet.com
Saucing slow-cooked venison ribs, still on the bone. Saucing slow-cooked venison ribs, still on the bone.

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

Photo: Jed Egan/Jed Egan/Grubstreet.com
A close-up of the ribs. A close-up of the ribs.

A close-up of the ribs.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Plating the venison dish. Plating the venison dish.

Plating the venison dish.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Stupak and Achatz. Stupak and Achatz.

Stupak and Achatz.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Stupak glazes plates with mole for his dark-meat dish. Stupak glazes plates with mole for his dark-meat dish.

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

Photo: Jed Egan/Jed Egan/Grubstreet.com
The finished dark-meat dish. The finished dark-meat dish.

The finished dark-meat dish.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Achatz, unconvinced. Achatz, unconvinced.

Achatz, unconvinced.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Fruits with barley foam. Fruits with barley foam.

Fruits with barley foam.

Photo: Jed Egan/Jed Egan/Grubstreet.com
The first time Alex Stupak has ever smiled, captured on camera. The first time Alex Stupak has ever smiled, captured on camera.

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

Photo: Jed Egan/Jed Egan/Grubstreet.com
Achatz and Brochu. Achatz and Brochu.

Achatz and Brochu.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Frozen cranberry juice, which will serve as a plate for ... Frozen cranberry juice, which will serve as a plate for ...

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

Photo: Jed Egan/Jed Egan/Grubstreet.com
... a finished dish of cranberry sorbet. ... a finished dish of cranberry sorbet.

... a finished dish of cranberry sorbet.

Photo: Jed Egan/Jed Egan/Grubstreet.com
Marshmallow in sweet-potato cones. Marshmallow in sweet-potato cones.

Marshmallow in sweet-potato cones.

Photo: Jed Egan/Jed Egan/Grubstreet.com
To finish: individual apple pies with cheddar crust and tiny slices of cheese. To finish: individual apple pies with cheddar crust and tiny slices of cheese.

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

Photo: Jed Egan/Jed Egan/Grubstreet.com
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  • slideshows
  • alex stupak
  • andrew brochu
  • dave beran
  • empellon
  • grant achatz
  • lauren resler
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