About Town asked Chef Nathan McCoy, Automatic, and Chef Victor King, The Essential, for holiday entertaining tips.
There’s brining. There’s frying. And several ways to bake a turkey. What’s the best way to cook a turkey?
Chef Nate: I think the most common mistake is overcooking it. As with any large bird, removing the turkey from the oven just before it reaches your desired temperature is key. The bird will continue to cook, and allowing it to rest covered is a great way to keep it from drying out.
Chef Victor: Deboned, sous vide, rolled like a porchetta, and deep-fried. I do it every year for the staff at the restaurant.
What’s a fun holiday cocktail that people probably haven’t tried?
Chef Nate: Spiced Negroni. Toasted warm spices like cinnamon and star anise added to a classic. You can infuse the spirit or simply add the spices. Either way is good. Bonus points for a bit of fresh blood orange since it’s in season.
Chef Victor: Shots! Jell-O shots when guests arrive, and a post-meal shot of amaro with a cup of coffee punctuates a great meal.
What’s a holiday side-dish that most people don’t think about, but something you’d recommend?
Chef Nate: Deviled eggs, in my opinion, are a must. They are a classic for a reason. Pick up some caviar too if you’re feeling fancy and add some right on top.
Chef Victor: You must have a good salad at the table, but it can’t take up much room. I stay away from leafy salads and prefer scoopable mixtures like pear, celery, walnuts, and feta.
What’s your number 1 tip for the host when having people over?
Chef Nate: Don’t forget the playlist! Just like with a restaurant or any other space, a great playlist can really help curate the ambiance and experience.
Chef Victor: Tell people what they’re drinking. Too many options are overwhelming for everyone.
What are some economical appetizers or heavy hors d’oeuvres that don’t need silverware?
Chef Nate: For me, it’s all about the dips. When you’re waiting for guests or family to arrive, or your great aunt to show up with the mac and cheese, snacking on some dips will keep you grounded. I’m a big fan of a crab dip or a smoked onion dip. Fancy doesn’t have to be hard. Something like a melted fontina with a nicely toasted baguette is super easy and a great crowd-pleaser.
Chef Victor: Deviled eggs always.
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