Chef chats about crafting a Thanksgiving menu
FIVE THANKSGIVING QUESTIONS FOR MAYFLOWER INN & SPA’S CHEF APRIL BLOOMFIELD
Instead of packing up the car and driving off to grandma’s house, this year many Americans will be gathering virtually around the table due to the COVID-19 pandemic. While those who live close to relatives might still gather together, the relatives that normally require a plane, train or long distance drive to arrive at the table probably won’t be breaking bread with everyone this year.
Due to the ongoing pandemic many folks will probably find themselves trying to prepare their own Thanksgiving meal this year. Others might elect to order their meal in advance or visit a restaurant for their turkey dinner. The Mayflower Inn & Spa in Washington will be offering a special Thanksgiving meal crafted by chef April Bloomfield.
Bloomfield is the Mayflower’s chef-inresidence and originally hails from Birmingham, England. She’s been working in the culinary arts for more than 25 years and won the James Beard Award for Best Chef: New York City in 2014. The chef also received an Emmy nomination for her work on the PBS series “The Mind of a Chef.”
Bloomfield will be preparing a threecourse meal that includes smoked haddock and potato soup with chives and caviar, italian greens with charred vegetable vinaigrette and aged pecorino, roasted venison sausage with parsnip and cumberland sauce, roasted heritage turkey breast with stuffed turkey leg and brown buttered pumpkin, deboned stuffed black bass for two with vermouth and herbs, radicchio stuffed with carnaroli rice and red wine sauce, pumpkin pie with whipped creme fraiche and coconut pie with coconut cream and toasted coconut flakes.
Hearst Connecticut Media recently spoke with Bloomfield about how she creates her Thanksgiving menu and what she does and doesn’t put on her table.
TinaMarie Craven: What will you be serving up at the Mayflower Inn & Spa for Thanksgiving?
April Bloomfield: We developed a festive menu that is both comforting, and new ... using as many local, fresh ingredients as possible from the nearby farmers and prevoyers. You’ll find classic dishes, reimaged slightly to reflect a bit of my English heritage and style of cooking — along with a few non-traditional items to add varying flavors and some surprise.
TC: What inspired you to combine these particular flavors?
AB: It’s been inspiring, and rejuvenating, to spend the last few months in the Connecticut countryside — meeting local farmers and working alongside the team here at the Mayflower. I wanted to create a familial and rustic, but elegant dining experience. My Thanksgiving menu reflects just that. A meal for both our guests and local residents alike to enjoy with refined hearty dishes that highlight seasonal ingredients and flavors.
TC: What dishes are a must for your Thanksgiving table? Do you have a favorite Thanksgiving dish?
AB: Well, I really like to have two kinds of potatoes for Thanksgiving — mashed and roasted potatoes. It’s something my Nan (grandmother) would always serve on Sundays. I like to make lots of extra mashed potatoes and vegetables, so I can have ‘Bubble and Squeak’ for breakfast the next day with a fried egg. Delicious.
TC: What Thanksgiving dishes do you exclude from your table (ie. cranberry jelly, sweet potatoes topped with marshmallows, etc.)?
AB: Sadly, I can’t really get into the whole marshmallows on top of sweet potatoes. It’s a lot of sweet, on top of sweet for my liking. I like to incorporate a lot of acidity with my sweet potatoes to balance the flavors. So, I guess I’d exclude the marshmallows … unless the marshmallows were roasted in the fire on a stick and put into a s’more!
TC: Due to the pandemic, some people will be making their Thanksgiving meal at home for the first time instead of traveling to see a relative. Do you have any tips for those within who will be making their dinner at home this year?
AB: Stick to what is familiar and easy — simple dishes that require limited ingredients and spark memories. It is also a great time to help support local restaurants ... you could pick-up some pre-made items, like pies or side dishes, to help with some of the leg work. Most importantly, have a glass of wine and enjoy the moment.
For more information about Bloomfield’s Thanksgiving menu, visit aubergeresorts.com/mayflower.