Thanksgiving Dinner - And Advice - From MB Post Chefs
Nov 15, 2018 10:20PM
By Jeanne Fratello
Want to make Thanksgiving easier on yourself? Here's how you can order some or all of your menu items from Manhattan Beach Post... and get some great Thanksgiving dinner advice from them as well.
Renowned Chef David LeFevre and his teams at M.B. Post, Fishing With Dynamite, and The Arthur J are the clear local champions of ready-to-go Thanksgiving dinners. Last year they served up more than 2,500 Bacon Cheddar Buttermilk Biscuits (yes, those irresistible biscuits that have their own Facebook page) alone.
This year, they are once again offering Thanksgiving menu items to go. The menu includes:
- Bacon Cheddar Buttermilk Biscuits with maple butter, $36/dozen;
- Fishing with Dynamite's Shrimp Cocktail (jumbo shrimp dressed with olive oil, dill and salt and served with housemade cocktail sauce), $29/lb;
- Wild Rice & Sage Stuffing Studded with Pork Sausage, ready to bake (serve 4-6), $18;
- The Arthur J's Butter Laden Mashed Potatoes (serves 4-6), $16;
- Candied Yams with Bourbon Glaze and Winter Spiced Pecans (serves 4-6), $15;
- Turkey Gravy, $13/quart;
- Cranberry Kumquat Relish, $8/cup;
Herb Brined Natural Diestel Turkey - brined, trussed and ready to
roast. (Comes with roasting mirepoix, herbed butter, thermometer and
cooking instructions. Note: roasting pan not included.) Choose from 15-17lb (serves 8-10) for $95, or 20-22lb (serves 12-14) for $135.
- Fishing with Dynamite's Classic Pumpkin Pie with caramel sauce, $30
To order, call M.B. Post at (310) 545-5405 by Saturday, November 17 at 5:00 p.m., or order online at http://bit.ly/mbpthanksgiving. (Quantities are limited.) All items will be ready for pick up at M.B. Post (1142 Manhattan Ave.) on Wednesday, November 21 between 10:00 a.m. and 2:00 p.m. When you pick up your goodies, you can enjoy some holiday cheer and festive hot beverages.
Chef LeFevre and his team also offered to answer some of our questions about pulling it all together to create a welcoming and delicious meal.
DigMB: Once you have all of the elements of the dinner, how do you put it all together and get everything to the right temperature?
Chef LeFevre: "The turkey tends to stay warm a lot longer than people realize. Once it's cooked, cover it in foil and it will keep warm for about an hour. Your mashed potatoes and stuffing can be made well in advance and kept in the oven on 'warm' or 200 degrees right up until you're ready to serve. Leave things like your green beans until last and serve them soon as you're ready to plate."
DigMB: With all of the planning and coordination involved in putting together a successful Thanksgiving dinner, how do you make sure your guests stay relaxed?
Chef LeFevre: "I prefer to have guests away from the kitchen and having fun so that I can wrap up. You can assign a loved one to tend to guests hanging around the kitchen as ask them to usher those guests away to the living room or deck for drinks or games. If a guest really wants to help, I'll leave the silverware or napkins off of the table for them to set. I also make a point NOT to buy ice or limes so that I can send someone out for them if I need a little space."
DigMB: What are some other great dessert options for those people who (I know it's hard to believe) don't like pie?
Executive Pastry Chef Uyen Kirshenbaum: "For guests who don't like pie, I love to serve a great layer cake with ice cream. Right now at The Arthur J we're serving Pumpkin Cake with Brown Butter Frosting and Candied Pecans."
DigMB: What's the craziest thing you've ever served or been served on Thanksgiving?
Chef LeFevre: "One year my mom served a roasted chicken with peaches. It was not a hit. I like to keep my Thanksgiving fairly traditional. It's one of the few times I don't feel pressure to be creative or 'cheffy.' I like some nostalgia and comfort in my Thanksgiving."