Chef Alexander Smalls' recipe for the perfect Thanksgiving starts with generosity.
Oh my God, eating? But if I walk backwards from that, I love preparation. From planning the menu, shopping, the prep work. It starts days in advance. So I love that whole ballet, really. And then, of course, there's nothing like laying the spread out on the table. It's festive and full and celebratory. And you've got the best china, and you've got the best everything. And, you know, you can't wait to feed your guests.Well, no surprise, the dressing.
So, it comes out of that kind of ritual. My dad and I would sit at the table, and he taught me how to pop oysters at an early age.If you don't know, goodness, you've been missing it. It's regional cooking heavily and directly influenced by West Africa. It is the low country, which consists of Charleston, Beaufort, Savannah, the Gullah Islands. This is below sea level, hence"low" country.
Well, I don't adjust things. Because, first of all, it's an ensemble piece — every meal that you cook. But then, you always have solos, and you have stars. This is a star dish. It's not for everyone, because some people just simply throw some fruit and some breadcrumbs and call it a day. But, for me, this is a complete, satisfying dish that could stand on its own.I have seen life through two lenses: music and food.
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