According to a 2013 study by the National Restaurant Association, approximately 79 million Americans will turn to restaurants for at least some of the food they eat on Thanksgiving and Black Friday. With that in mind, restaurateurs across the country have the difficult task of trying to satisfy diners’ cravings for traditional flavors while trying to put their own spin on classic dishes. FSR Magazine has a piece in which several chefs talk about the calculations that went into their Thanksgiving menus for this year. The consensus: stick to the holiday standards, but use unexpected flavors to add zest and interest to timeworn dishes.
Read the full article here: Balancing the Unique and Classic on Thanksgiving Menus
