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Brussel Sprouts with Creamy Caper Dressing.

I know what I’ll be cooking for Thanksgiving. It’s what I’ve cooked every holiday – turkey, dressing, mashed potatoes and gravy, pies and assorted sides – since taking over the job from my mother a long, long time ago. The only thing I don’t make is cranberry relish. No one ever ate it, even though my mom made it from scratch and it sat in the refrigerator for ages and then, after she announced it had served its time, it got dumped. But I digress.

But as I started preparing for this year’s dinner, I began wondering what local chefs and restauranteurs make for their holiday dinners.

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Bagna Cauda with Potatoes.

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Apple Cider Donuts.


Wine from Lazy Ballerina Winery.

Jane Ammeson can be contacted via email at or by writing to Focus, The Herald-Palladium, P.O. Box 128, St. Joseph, MI 49085.