From SAVEUR Issue #142
On holidays, my mom used to set the dining room table with china and place a roast as its centerpiece. She served ham for Easter, beef for Christmas, and turkey with sausage-and-oyster stuffing and giblet gravy for Thanksgiving.
But I haven't eaten meat since 1998, which for me is not only an ethical choice but a testament to my love of great produce. Nowadays I work as a chef in a vegan restaurant called Sprig & Vine in New Hope, Pennsylvania. For years, my husband, Richard, and I have been hosting Thanksgiving at our house in neighboring Lawrenceville, New Jersey. Everything we cook is vegetarian, but invariably one of our meat-eating friends asks if he or she can bring a turkey. In the spirit of gracious hosting, we've always obliged. But last year, in part inspired by New Jersey's fantastic local bounty, we asked our guests to forego the bird. Keep reading »