Live Chat Through Your Thanksgiving Issues with Gotham Bar and Grill Chef Alfred Portale

Cooking a Thanksgiving feast can be overwhelming, even for the most seasoned home chefs; one under-cooked turkey and over-baked pie can stain your record forever. No pressure, but think of dinner every night as a read-through, and Thanksgiving dinner as a live performance in front of the President of the United States. That’s why we want you to have your most prepared, most delicious Thanksgiving ever. To that end Edible Manhattan is teaming up with chef Alfred Portale of Gotham Bar and Grill for a live discussion on our Facebook page on Tuesday November 22nd,

Thanksgiving quince pie, perhaps? Gotham Bar and Grill chef Alfred Portale checks fall fruit at the Union Square Greenmarket.

Cooking a Thanksgiving feast can be overwhelming, even for the most seasoned home chefs; one under-cooked turkey and over-baked pie can stain your record forever.  

No pressure, but think of dinner every night as a read-through, and Thanksgiving dinner as a live performance in front of the President of the United States. That’s why we want you to have your most prepared, most delicious Thanksgiving ever.

To that end Edible Manhattan is teaming up with chef Alfred Portale of Gotham Bar and Grill for a live discussion on our Facebook page on Tuesday November 22nd, two days before Thanksgiving.  From 2 to 4 p.m., Chef Portale (check out our 2009 profile of him and the restaurant right here) will be answering your questions about preparing the perfect Thanksgiving feast.

Want to learn more about Chef Portale and his recipes? Head over to our Facebook page now where we are giving away copies of his cookbook, Simple Pleasures. And see you (and your burning questions) live on Facebook on November 22nd from 2 to 4 p.m.

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.