Chef Tom Grittner leans into the traditions and new flavors of holiday menus for guests at The Table and for his family at home. Photos: Chris Emeott
Who doesn’t love a good story—especially when it centers around a holiday gathering and food! Any meal worth its salt is served with a narrative, and as we coast up to one of the biggest meals of the year—Thanksgiving dinner—we asked Tom Grittner, chef with The Table at Everly Farms Winery in Minnetrista, to share some of his favorite Thanksgiving recipes and the story behind them. But first, we need to learn how Grittner’s culinary story began.
The Table’s private room at Everly Farms Winery sets just the right tone for a celebratory dining experience.
How did your interest in cooking begin? My interest in cooking started from my mom. She worked in the restaurant industry before having kids, so when [I was] growing up, she would always make meals from scratch. I was always interested in the process from start to finish. Growing up, I watched a lot of cooking shows: [Julia Child, Guy Fieri, Bobby Flay, Gordon Ramsay, Rachael Ray and Martha Stewart]. In my adult life, I’ve taken inspiration from Matty Matheson, Joshua Weissman [and] Nick DiGiovanni. I still always put on Diners, Drive-Ins and Dives with Guy Fieri every time I’m in a hotel room.
How do you describe The Table’s menu? Our menu at The Table is farm to table, Italian inspired and rotates seasonally. The goal is to change the menu six times a year to keep up with the seasons. We do our best to research the best ingredients for each season and then source them as locally as possible. We started our own garden to grow edible flowers, herbs and vegetables. Our chicken is specifically raised only for our restaurant by a farmer in [Webster] at Haven Hills Farm, and I have had a relationship with Andy Peterson from Peterson Craft Meats [Osceola, Wisconsin] for the last 10 years who we get all our beef, pork and lamb from.
While it requires some cooking prior to Thanksgiving, chef Tom Grittner swears by Confit Turkey, underscoring its moistness—and nobody wants dry turkey meat at the table!
How are you placing your stamp on the menu? The items I create are very much based on how I personally like to eat. Some things are unique, like Chocolate Marsala Mushrooms With Garlic Whipped Cream, while others are more classic, like Spicy Vodka Rigatoni. With the more classic items, I pull inspiration from many different places and then add or replace one or two ingredients with more unique flavors or flavors that lean more Italian.
Do you have special Thanksgiving food memories? Growing up, Thanksgiving was one of my favorite holidays because my favorite meal was Turkey Gravy and Mashed Potatoes … The most special memories are not necessarily the food itself but the conversations created around the food that is made each year. This is a huge part of what I try to achieve at The Table. When you come and eat, I want it to create conversation and bring people closer. It is so much more than just a meal when you dine with us.
“The most special memories are not necessarily the food itself but the conversations created around the food that is made each year,” says Tom Grittner, chef. “This is a huge part of what I try to achieve at The Table. When you come and eat, I want it to create conversation and bring people closer. It is so much more than just a meal when you dine with us.”
What are the must-have recipes at your own Thanksgiving? Confit Turkey, Lemon Asparagus With Savory Granola, and Mashed Potatoes and Gravy are never an option; they are required.
What do you appreciate about those items? The Confit Turkey is always amazing because it is never dry. The Mashed Potatoes and Gravy are my all-time favorite—I actually had a Mashed Potato Bar for my graduation party in high school. The Lemon Asparagus With Savory Granola is a newer addition to the family tradition, but it is always the first thing to run out.
Do you add new recipes to your holiday dinner repertoire? Over the more recent years, my family has started doing more nontraditional Thanksgiving foods, like steamed buns, tacos and burritos, and Korean barbecue, but [we] still make sure to have a few traditional items. My mom [Kari Grittner] was a chef. [We say], “Let’s just do something different. Let’s have some fun.”
Afterall, at any gathering—special or otherwise—isn’t having fun the most important ingredient?
Everly Farms Winery
Instagram: @everlyfarmsmn
