YDTR Chefs’ Favorite
Thanksgiving Dishes

It’s Thanksgiving week, and the beginning of Princeton’s most festive time of year. We are especially thankful for our dedicated chefs and the guests they look forward to serving every Thanksgiving at the Inn. Before all the hustle and bustle, they share their favorite Thanksgiving traditions, dishes and tips with you! Enjoy!

Yankee Doodle Tap Room Chefs

Left to right: Manuel, Jermaine, Edward

chef
“I have three kids at home, four sisters, two brothers – it’s a big family, and I’m extremely thankful for them. We’re a close bunch and see each other almost every day. Thanksgiving is nice, because I get to come home to my family, eat delicious home-cooked meals, and go bowling. A few of my favorite Thanksgiving dishes include roast turkey, beef, stuffed chicken, and sweet potato,” said Manuel Torres, our Sous Chef of 27 years.

Jermaine Turner Nassau Inn Chefs
“I love being home with family, conversing, and having a good time with one another,” said Jermaine Turner, our Chef of 7 years. “I also make an awesome baked macaroni… I add evaporated milk, egg, salt, pepper, sharp cheese, mild cheese to roux, and let it slow cook at 325 degrees for 45 minutes, covered. Then I cook it for another ten minutes uncovered. It tastes like h-e-a-v-e-n.”

Eddie Popp Nassau Inn Chef“I’m thankful for the good health of my family,” said Edward Popp, our Banquet Cook of 8 years. “My mom also doesn’t let me cook on Thanksgiving, so it’s nice to come home to the traditional holiday dishes. You know – turkey, stuffing, and cranberry sauce. I love her cooking!”

Chef Michael LaCorte Nassau Inn“On Thanksgiving, I like to watch football, spend time with family, and enjoy a late night turkey sandwich with stuffing, lettuce, and mayonnaise on a crusty Italian bread!” said Michael LaCorte, our Executive Chef of 4 years.

Steven Fitch Nassau Inn Chef“My favorite thing is waking up and watching football. I’m a big fan of the Detroit Lions,” said Steven Fitch, our Sous Chef of 4 years. “I cook for family, and we have the traditional Thanksgiving meal of turkey, mashed potatoes, stuffing, corn, and my favorite – biscuits. I love gravy piled on top of everything!” Steve also makes home-made mashed potatoes, and the recipe is very simple and delicious. “I add butter, sour cream, salt, and pepper.” For his turkey, he adds a lot of butter, and a dash of rosemary and thyme, before roasting it in the oven.

YDTR Chefs

We hope you enjoyed meeting our chefs, who will be serving Yankee Doodle Tap Room’s traditional Thanksgiving dinner on Thursday! The #YDTR wishes you a great Thanksgiving filled with food, love, family and friends!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.

 

Fall Menu Must-Haves

From appetizer, lunch, dinner to dessert – here are some of our favorite dishes from our newly released fall menu. You’ll want to try them al­l!

Appetizers

Fall Menu 2016

Bubbling in a miniature black cast iron pan, the Fiery Black Iron Chili is spicy, cheesy, and perfect for chilly fall evenings!

Roasted Pear Salad Roasted Pear Salad tastes just like autumn with the lightness of feta cheese, fresh fall greens, and sweet smoked walnut vinaigrette. You’ll feel festive after the first bite!

Chicken & Waffles Salad

Drizzled with maple vinaigrette and bacon, Battered Fried Chicken is sweet, salty, and goes with any mood you’re feeling; it’s the ultimate chicken and waffle styled soul-food of salads.

Lunch

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Smothered in pepper jack cheese, the Pan Fried Meatloaf Sandwich is buttery soft with crisp frazzled onions on toasty bread. Savor the different textures as they unravel with each bite.

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If you’re in the mood for something light, creamy, and comforting – indulge in the Pecan Crusted Tilapia, soaked in an orange butter sauce, with delicious root vegetable risotto.

Dinner

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The Filet Mignon Au Poivre is professionally cold-smoked, infused with smoky flavor and grilled. Soaked in a cognac demi-glace cream, the mashed potatoes and brussel sprouts are a perfect complement to this tender and succulent dish.

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House Smoked Pork Chop is deliciously doused in apple brandy and cognac demi-glace sauce, with local apple and sage bread pudding broccolini on the side. The smoky taste evokes a campfire like feeling.

Dessert

Nassau Inn

Mason Jar Pumpkin Pie has a wonderful pumpkin mousse filling with a delightfully light and airy texture. This creamy, soft mouse is such a tasty seasonal dessert, you’ll crave it all season long!

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Flourless Chocolate Cake with Lavender Salt is an indulgent dessert with chocolatey, smooth, soft, melt-in-your-mouth cake embellished by the gentle, sweet chill of Tahitian ice cream and delicate fluffiness of whipped cream. The subtle yet soothing lavender salt is the perfect ending to a serene night.

Enticed? There are many more options for you to discover and enjoy! Come and join us in tasting our new fall menu. Whether you are looking for a place to gather with friends or to indulge in a good meal on your own, we look forward to welcoming you this beautiful season!


About the AuthorLily Lee is the Marketing Assistant at the historical Nassau Inn. She graduated from Rutgers University with a B.A. in Communications, minor in Digital Information & Media, and a passion for English and creative writing.