Local LGBTQ chefs share favorite Thanksgiving recipes
Delightful dishes and cool cocktails are at least one guaranteed way to bring joy to Thanksgiving when the season may look challenging.
This year, we asked prominent local LGBTQ chefs, mixologists, sommeliers, and restaurateurs to offer recipes and suggestions for Thanksgiving. Jamie Leeds, Hank’s Oyster Bar This recipe is the ultimate ode to Chesapeake Bay oysters, using both the oyster and its juice (known as the liquor) to season the stuffing.
Leeds is a pioneer in the restaurant industry in Washington, D.C., and was also a a former Washington Blade Most Eligible Single. Chesapeake Oyster Stuffing (8 servings) 1 pint (approx.
24) Shucked Chesapeake oysters with liquor 1 cup Celery, small dice 1 cup Yellow onion, small dice 1 stick Butter 1 tsp Salt 1/2 tsp Old Bay seasoning 1/8 tsp Tarragon, fresh 1/8 tsp Thyme, fresh 1/2 tsp Lemon juice 4 Cups Bread, day old, 1”cubes 3 Tbsp Parsley, fresh, chopped 2 Each Eggs, beaten with 2 T water Steps: Strain oysters, reserving their liquid.
