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Reimagining Thanksgiving 2020 – Happy Steaksgiving!
Description
What will your Thanksgiving table look like this year? For some it will be the traditional table with turkey and all the trimmings. However, for others Thanksgiving 2020 will look a little different.
On this episode of the Supercast, Superintendent Anthony Godfrey talks to some students in the ProStart Culinary Program at Mountain Ridge High School. They share their ideas on how to reimagine the Thanksgiving meal, trading the traditional turkey and the number of seats at the table for something else. Listen as these talented student cooks and bakers share their culinary best.
Audio Transcription
Superintendent:
Welcome to the Supercast. I'm your host, Superintendent, Anthony Godfrey. What will your Thanksgiving table look like this year? For some, it will be the traditional table with turkey and all the trimmings. For others, Thanksgiving 2020 will look a little different. On this episode of the Supercast, we talked with some students in the ProStart Culinary Program at Mountain Ridge High School. They share their ideas on how to re-imagine the Thanksgiving meal trading, the traditional turkey and the number of seats at the table for something else. Listen, as these talented students cooks and bakers share their culinary best. We start with a visit to Kyley Anderson's virtual classroom Zoomers.
Kyley Anderson:
Hey, how's it going Dr. Godfrey?
Superintendent:
Nice to see everyone. Thanks for letting me join your class this morning.
Kyley:
Thanks for being here.
Superintendent:
We're excited. You guys are interested in ProStart. So tell me what's the assignment we talking about today?
Kyley:
We are basically re-imagining Thanksgiving. So, with COVID going on, most of our celebrations are much smaller this year. And so these students chose a protein, a couple sides, a roll, and one dessert, and just kept it super simple. And they're basically able to take it wherever they want. So it's kind of their dream Thanksgiving menu.
Superintendent:
There will be three people at my house for Thanksgiving this year. So that's exactly what we have to do is re-imagine Thanksgiving. Adrian, you just gave me two thumbs up. Let's hear about your re-imagined Thanksgiving.
Adrian:
Well, I've never really had a big Thanksgiving, but one of the difficulties I ran into this year was the fact that my dad has developed an allergy to salt. So he can't have that much without pretty much passing out. And then my step-mom is developing a sensitivity to gluten. So she can't have that either. I had to do some research on how to make Thanksgiving eatable so no one will get sick from whatever they eat. So I was able to find some recipes that have salt substitutes for turkey. It's in her butter turkey, and primarily uses rosemary to replace the smell because it brings in that good flavor. And then ,along with a gluten-free pumpkin pie. I wasn't sure how it would work, but actually it's pretty good.
Superintendent:
How did you make it gluten free pumpkin pie.
Adrian:
So pretty much, instead of using Graham crackers, you crush up some crackers and then added some seasonings along with that for the pie crust. And it turns out that in pumpkin pie filling there's really no gluten.
Superintendent:
Great. So you have made a custom meal for the allergies and difficulties that your family might experience if they ate traditional Thanksgiving fare. That's great. How about you, Aaron?
Aaron:
So normally I have a very like traditional Thanksgiving, whole family, big gathering, turkey, stuffing, everything. So I really had to rethink it because it's just going to be my immediate family that lives with me. So I did like a kind of Steaksgiving. Steak will be the main dish I am going to do.
Superintendent:
Uh, now Aaron here coined a term. I'm sorr