Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1301686
106 stuffing for Christmas. But here, I serve turkey with stuffing for Thanksgiving," says the chef, who traditionally kicks off the meal with roasted pork sausages and Greek egg-lemon soup (Avgolemono) plumped up with rice and chunks of turkey. For the bird, Markopoulos simply roasts it, but toward the end of cooking stuffs the cavity with his paternal grandmother's rice stuffing—a crowd-pleasing blend of ground beef and pork, brown rice, chestnuts, dried fruit and sweet spices, like cinnamon and cloves. "For side dishes, I'll do my traditional roast potatoes with lemon, olive oil, and oregano, and Brussels sprouts, cooked very simply, just with some olive oil, salt and pepper. I'll also make a mixed green salad with balsamic vinaigrette and a pumpkin or butternut squash puree with butter, salt, pepper, Asiago cheese and Amaretto liqueur. Now, you know all my secrets!" he jokes. Dessert will be pumpkin baklava and apple pie. Despite this year's hardships, Markopoulos still feels incredibly thankful for all that he has. "I so appreciate my family's health and feel so grateful to my friends, as well as the country that has allowed me to have a good life and a passion for what I do." Douglass Williams, chef-owner of the Italian restaurant Mida in Boston, also shutters his restaurant on Thanksgiving Day to give his staff time with their family. However, this year because of the pandemic, he's decided to offer a Thanksgiving meal as takeout. "It's ideal for those who are not having a huge gathering and it's also a way to support a local Black business," he says, excited about the prospect. "As a starter, I'm going to offer our antipasto because it's so convivial," says the chef, referring to the cornucopia of cured meats, cheeses, marinated and pickled vegetables, olives, fruit jams, crackers, and breads. "I'll also offer Insalata Supremo," a mix of cool lettuce, tangy citrus, grated Parmesan and fresh herbs all bound in a bracing red wine vinaigrette. "I know you don't often see a big beautiful salad at Thanksgiving, but when you start with an unctuous, cheesy, crunchy, saucy salad, it gives the cook time to get everything else ready." For the turkey, Williams plans to offer it brined and marinated in a bright chimichurri, made Italian by swapping parsley for the cilantro, with directions for how to cook the bird at home. He'll offer gravy and cranberry sauce, along with mashed white potatoes, tender escarole, and a stuffing made with different breads. Dessert will be Amaretti cookies and freeform pumpkin pie with mascarpone mousse and crumbled pie crust. He'll even offer some cold-weather themed cocktails to go. As for how Williams plans to celebrate Thanksgiving Day, it will be low-key. "It's just me and my wife this year and I know I'll be pooped, so I'll probably just get some of the takeout for us," he says, laughing. And, despite the difficulties he's faced this year, what does he feel most thankful for? "Definitely the health of myself and the people around me, including my customers. And, honestly, I am so grateful that we still get to operate—to host birthdays and weddings, no matter how small, and be a part of people's lives." 5cornerskitchen.com; ithakicuisine.com; midaboston.com Mida's chef-owner Douglass Williams has been honored as one of Food & Wine's Best New Chefs in 2020.