Like This: Live Chat Through Your Thanksgiving Feast on Facebook with Chef Alfred Portale

Our colleagues over at Edible Manhattan are teaming up with chef Alfred Portale of Gotham Bar and Grill for a live discussion on the Edible Manhattan Facebook page on Tuesday November 22nd–next Tuesday, and two days before Thanksgiving. From 2 to 4 p.m., Chef Portale will be answering your questions about preparing the perfect seasonal and locally inspired Thanksgiving feast.

Thanksgiving quince pie, perhaps? NYC chef Alfred Portale checks fall fruit at a local 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 in theatrical terms we think of ordinary dinner as a read-through, and Thanksgiving dinner as a live performance in front of the President of the United States. This year don’t you want to break a leg? From the most delicious heritage breed Thanksgiving turkey ever, of course.

To that end our colleagues over at Edible Manhattan are teaming up with chef Alfred Portale of Gotham Bar and Grill for a live discussion on the Edible Manhattan Facebook page on Tuesday November 22nd–next Tuesday, and two days before Thanksgiving.  From 2 to 4 p.m., Chef Portale will be answering your questions about preparing the perfect seasonal and locally inspired Thanksgiving feast, from pies and sides to stuffings and what to do with the Brussel sprouts.

Want to learn more about Chef Portale and his recipes? For starters check out the 2009 Edible Manhattan profile of him and the restaurant right here, or head over to the Edible Manhattan Facebook page now where they 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.