In our monthly Sound Bites segment in partnership with , host Steve Potter discussed the ins and outs of cooking the Thanksgiving meal with owner/chef Anthony Devoti, his mother Bonnie Devoti and Ligaya Figueras, executive editor of Sauce Magazine.
Five Bistro is a farm-to-table restaurant located on The Hill. Although his Italian heritage influences his cooking style, the restaurant serves more New American cuisine than traditional Italian fare, said Figueras.
This month's issue of Sauce Magazine features an, who have been "volunteering" at Five Bistro since the restaurant opened seven years ago.
As for preparing the big Thanksgiving meal, mother and son both agreed - the key is to relax and remember this is just one meal on one day. Their family organizes the meal as a potluck so no one person has to do it all.
Specific advice during the show included the best way to prepare a turkey and how to mix the menu up a bit while keeping the traditionalists happy. Bonnie Devoti also shared her stuffing expertise.
In advance of the show, we asked listeners for their Thanksgiving advice and questions. Here's an excerpt of what they had to say:
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