Thanksgiving Sides 🍠🥦 with Two Catskills Chefs

When it comes to Thanksgiving feasting, 2/3 of Americans prefer side dishes to the main entrée. So we visited two of the Catskills' best chefs for a fresh take on the beloved side dish!

At Tannersville's craftsman-style Deer Mountain Inn, chef Corwin Kave shows us how to whip up a fresh and flavorful Charred Broccoli Di Cicco with preserved lemon aioli and crispy garlic.

And at Big Indian's Peekamoose Restaurant and Tap Room, chef Devin Mills takes us through the steps of a savory sweet potato gratin.

Click here for an ingredients list for both dishes, plus a gem of a cauliflower recipe passed down from host Brett Barry's grandmother!

Many thanks to this week's sponsors: ⁠Briars & Brambles Books⁠, ⁠The Mountain Eagle⁠, Ulster Savings Bank, and the Catskill Mountains Scenic Byway. 

Kaatscast would like to thank the Nicholas J. Juried Family Foundation for a generous grant that helps ensure the continued production of this podcast.

And thanks, as always, to our listener supporters!

Happy Thanksgiving!