When it comes time to talk turkey, we’re often so preoccupied with the big bird that we forget the real stars of the Thanksgiving table: the sides. The sides are so often the sources of great debate (roasted vs mashed, stuffing vs dressing) because side dishes are the expression of our traditions, our heritage, and our family stories. Our teams share their favorite side dishes, whether featured on our Thanksgiving menus in the restaurants or in their homes.

We look forward to sharing traditions, and making new ones, at the table this fall. 

AUREOLE NEW YORK
Chef Gabriele Carpentieri’s Roasted Brussels Sprouts with Pickled Cranberries
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Learn More About Thanksgiving at Aureole>>

CHARLIE PALMER STEAK NEW YORK
Chef Palmer’s Wild Mushroom Risotto
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Learn More About Thanksgiving at Charlie Palmer Steak>>

CHARLIE PALMER AT THE KNICK
Chef Christopher Engel’s Stuffing with Foie Gras
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Learn More About Thanksgiving at Aureole>>

CHARLIE PALMER STEAK DC
Chef Mike Ellis’ Spinach Gratin with Pecorino + Thyme
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Learn More About Thanksgiving at Charlie Palmer Steak>>

AUREOLE LAS VEGAS
Chef Johnny Church’s Pumpkin Bisque, Served in Roasted Pumpkin
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Learn More About Thanksgiving at Aureole>>

CHARLIE PALMER STEAK LAS VEGAS
Chef Palmer’s Sweet Potato Puree with Maple Syrup
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Learn More About Thanksgiving at Charlie Palmer Steak>>

CHARLIE PALMER STEAK RENO
Chef Cliff Denny’s Glazed Baby Carrots
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Learn More About Thanksgiving at Charlie Palmer Steak>>

CHARLIE PALMER STEAK NAPA
Chef Jeff Russell’s Cranberry Relish with Horseradish
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Learn More About Thanksgiving at Charlie Palmer Steak>>

HARVEST TABLE
Chef Spencer Wolff’s Spiced Sweet Potatoes
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Learn More About Thanksgiving at Harvest Table>>

DRY CREEK KITCHEN
Chef Scott Romano’s Green Salad
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Learn More About Holidays at Dry Creek Kitchen>>

BURRITT ROOM + TAVERN
Chef Justin Pruett’s Salt Baked Beets
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Learn More About Holidays at Burritt Room + Tavern>>