What are your tricks to “going green”?

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Thanksgiving is over and we had many things to be thankful for this year: a successful career, good health, love, and friends and family. Thanksgiving for me has many family memories, some good and some bad. For example, one year my father did a nose-dive right into the turkey as he prepared to carve it. We laughed and laughed, as Mother (Aurora) took him off to bed and told the story how “he had been up since 5am cooking the 25 lbs turkey.” Later we learned he had been “celebrating” since 5am, too.

November is quickly coming to an end, and December will bring even more holiday good cheer, but first I must reflect on this year’s Thanksgiving feast—a modern new twist to the traditional Thanksgiving turkey. Wanting to do something different, I passed on the bird idea and decided to do something that perhaps the pilgrims could have done had they have thought of it. Fresh two-pound lobsters! That’s right, two-pound lobsters. Yum yum. The lobster tank was full and I had a wide selection of lobsters to choose from. I began to ponder as I waited for them, giving lobster thanks to the lobster tank. With my lobsters in hand I was stopped by many last minute shoppers asking “Are you having lobster’s today? What a great idea.” I was proud to say “yes,” a modern twist to a traditional holiday.

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Do you think women should play football in their underwear?

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What’s your favorite flavor of ice cream? Do you like seasonal flavors like pumpkin pie or apple pie? Or do you prefer more traditional flavors?

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What’s your favorite Thanksgiving tradition?

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I had the incredible pleasure of stepping into Chef Thomas Keller’s kitchen at Per Se this afternoon. It is one of the most pristine kitchens I have ever seen.

We had the fortune to be able to talk with Chef Keller and Chef de Cuisine Dave Cruz while they whipped up three incredibly delicious and gorgeous dishes from Thomas Keller’s new book “Ad Hoc At Home”.

The first — perfect Iceberg slices, with bleu cheese and a twist of oven roasted tomatoes. Chef Cruz, created a beautiful broccolini side dish and finally the two chefs teamed up for a Leek Bread Pudding that was more like a quiche.

You will find a lot of care and tenderness in the book’s recipes, including one of his father’s favorites that Chef Keller prepared for him just before he passed away.

Make sure to watch our full story with Chef Thomas Keller December 7th on Better, check the time in your local market. You can also catch it on bettertv.com

Get Thomas Keller’s fried chicken kit!

What is your holiday shopping strategy?

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What’s your favorite holiday album?

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A busy time of year for me: filming, designing and working on new holiday and Spring articles. Truth be told, I love this time of year, and on Tuesday I did a demo/lecture on how to make your own holiday/winter door wreath. I demonstrated to the Saqua Garden Club, along with two of the members who helped me, how to do the same at home. We had a blast, as I can talk, walk and do a demo all at the same time. My book was a hit and many holiday gifts this year will be a personally-signed copy of my book. What a wonderfully active garden club with so many attractive members. Being the only male in the room I felt honored to have been invited and speak to them. I thank Robert, my personal assistant, for booking this and staying at the office so I could have all the ladies to myself.
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What’s the best game show of all time?

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