Tom Colicchio, once a New York treasure, now celebrated the world over, is dishing with us about his favorite part of next week’s foodie-esque celebrations. Chef Colicchio, having executive produced and starred in Top Chef, the definitive foodie’s reality show, knows a thing or two about cooking for a crowd. And he’s likely the only chef to have won both a James Beard Award and an Emmy – what a combo!
We asked this beloved chef of both restaurant (Craft, Craftbar) and television (Top Chef, Top Chef Masters) fame to answer a few questions about his Thanksgiving cooking habits. Get in that cozy holiday cooking mood with us and join us in the kitchen with one of America’s most celebrated chefs as we talk aprons, favorite moments and beet cocktails!
Fave Thanksgiving Moment:
When the bird comes out of the oven.
Holiday veggie of 2014?
Food trend you're ready to see go in 2015:
Apron or no apron...
Side dish can't live without:
Roasted root vegetables.
Fave Thanksgiving cocktail?
Bombay Sapphire Beet (recipe below) before dinner and a glass of bourbon on the rocks after.
3 must-haves for the big day:
Turkey, stuffing and cranberries. It isn’t Thanksgiving without those essentials.
Responsibly raised turkey...
Good Shepherd Poultry Ranch in Kansas.
Colicchio’s Sapphire Beet Cocktail
2 oz Bombay Sapphire gin
2 oz roasted yellow beet juice
1 oz lemon juice
1/2 oz yellow Chartreuse liqueur
2 to 3 tarragon leaves
Mix yellow beets and lemon together so the beets don’t oxidize. Then mix Bombay Sapphire gin with all ingredients and double strain into a 7-ounce coupe. Garnish with a beet rose (soaked in lemon juice) and tarragon leaf.
I have roasted beets and I have juiced beets but I have no idea what ‘roasted yellow beet juice’ would be? Am I making this too complex? Do you simply juice the roasted beets or is this something that you need to buy?
Yup, Jean! Simply roast yellow (many times called “golden”) beets, then run through a juicer.