Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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105 Other dishes he'll offer include butternut squash seasoned with brown sugar, cinnamon, clove, and sage, a beet salad with shaved fennel and Ricotta Salata and garlicky mashed potatoes. To invigorate fatigued palates, he'll serve pungent Thai-chili Brussels sprouts that he admits are hardly French. But his dessert is. "I am going to make Far Breton," says Edelman, referring to the French custardy cake stuffed with Armagnac- soaked prunes that hails from Brittany. "It's delicious warm and you can serve it with vanilla ice cream." Come November 26, Edelman doesn't plan to cook. "The night before Thanksgiving is hectic, so I'm going to just chill with my family and eat leftovers," he says. And what is he most grateful for this year? "I am thankful that my family and I have been able to remain healthy during the pandemic and for our guests, who have been supporting us through all of this. We've experienced hardship and it's been a lot of work, but we're still in the game." Petros Markopoulos, chef-owner of Ipswich's Greek-Mediterranean restaurant Ithaki, also closes his restaurant on Thanksgiving to give his staff a break. "But every year around Thanksgiving, I make a turkey or roasted chicken dinner for senior citizens," he says. (This year, recipients will receive packed meals.) "I also bring a bit of the holiday onto our restaurant menu the week before Thanksgiving by offering a barley mushroom soup, confit leg of turkey, turkey medallions with cranberry sauce, shallot mashed potatoes, and pumpkin cheesecake." It's at home with his family that Markopoulos taps into his Greek heritage for the Thanksgiving feast. "In Greece, we have turkey or pork with Ithaki chef-owner Petros Markopoulos " I A L S O B R I N G A B I T O F T H E H O L I DAY O N TO O U R R E STAU R A N T M E N U T H E W E E K B E F O R E T H A N K S G I V I N G BY O F F E R I N G A B A R L E Y M U S H R O O M S O U P, C O N F I T L E G O F T U R K E Y, T U R K E Y M E DA L L I O N S W I T H C R A N B E R RY S AU C E , S H A L LOT M A S H E D P OTATO E S , A N D P U M P K I N C H E E S E C A K E ." –Petros Markopoulos, chef-owner of Ipswich's Greek-Mediterranean restaurant Ithaki