Robbinsville chef shares Thanksgiving advice
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Willow Tree Catering and Baking owner and Chef Shea Blalock Anderson in the kitchen of her restaurant. Anderson emphasized that cooking with love was an important part of preparing a Holiday meal. Photo by Charlie Benton/news@grahamstar.com
Robbinsville – As many in Graham County and beyond prepare their Thanksgiving meals, one local culinarian has offered some advice for home cooks.
Willow Tree Catering and Baking owner and chef Shea Blalock Anderson recommended that home cooks take time to prepare their meals, rather than waiting until the last minute.
She gave the example that a turkey would not be thawed all the way through if it was purchased frozen the same day it was slated to be cooked.
“I think the main thing is just prepare and be ready 3-4 days in advance,” said Anderson, who graduated from Johnson and Wales University with degrees in culinary arts and hotel and restaurant management.
“I think it’s just being prepared.”
Due to her business obligations, Anderson said she would not be able to cook her own Thanksgiving meal.
However, she said she was a traditionalist when it came to holiday foods.
“I try to keep things for one, homemade, and within tradition,” Anderson said.
“Most of what I make is my mom’s and grandmother’s recipes.
“I don’t just throw it together, I put my heart and soul into it. It’s a special thing.”
She repeatedly emphasized the importance of putting love into cooking.
“By putting your love into what you’re making, you feel it within the food,” Anderson said.
She said this love was a big part of her own cooking, both for Thanksgiving food and beyond.
She added that while making a wedding cake, she would often pray for the couple.
Additionally, she spoke to the importance of cooking with family, recalling that she and her mother had baked a batch of Hello Dolly bars recently.
In addition to the advice shared by Anderson, The Culinary Institute of America in Hyde Park, N.Y. recommends letting a turkey rest for at least 30 minutes prior to carving. Resting will allow time for the juices to settle and prevent them from running out of the bird during carving.
Additionally, the institute also advised storing baked goods in a covered, airtight container to keep them fresh leading up to the big day, and that a quick preheat in the oven could help crisp up stale breads and pastries.
Community meal
Fort Hill – While most in the county will have a place to go to enjoy their Thanksgiving dinner, at least one group is offering a community meal for those who do not.
Local community advocacy group The Rescue Coalition plans to offer a to-go community Thanksgiving dinner for elderly, homeless and low-income residents at Robbinsville United Methodist Church (located at 249 West Fort Hill Road) from noon – 4 p.m. today.
Each to-go plate will include turkey, dressing, mashed potatoes, gravy, cranberry sauce, two sides, a roll and dessert.