Raiding The Kitchen: Four Seasons' Cranberry Compote

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The kitchen in the Four Seasons downtown is already kicking into high gear to serve Thanksgiving dinner for 400 people. Translated, this means they are slicing chopping, and roasting roughly 800 lbs of free range turkeys, 150 pounds of potatoes, 200 lbs of stuffing, and 114 lbs of pumpkin. Four Seasons' Executive Chef Karen Hoffman talked to us about what it takes to serve Thanksgiving dinner to 400 people, shared tips for the at home holiday chef, and whipped up the cranberry compote that will be served up to crowds this turkey day; check it out on the Featured Video tab.

Ingredients

2 1/2 cups fresh cranberries
1/2 cup pomegranate juice
1/2 shallot julienned
1/4 cup sugar
1 star anise
2 strips of ginger
1 persimmon
2 strips of orange peel
1 small jalapeño
2 cinnamon sticks

Directions

Poke small holes in the jalapeño. Combine cranberries, pomegranate juice, shallots, sugar, star anise, ginger, orange peel, jalapeño, cinnamon sticks in a saucepan. Simmer until cranberries burst. Remove jalapeño, orange zest, and cinnamon sticks. Dice persimmon and add to warm mixture. Serve garnished with persimmon slices and cinnamon sticks. Recipe yields 4-6 servings.

Thanksgiving 2008 at the Four Seasons isn't just a convenient rendition of grandma's traditional spread. Diners will be treated to a feast complete with an oyster bar, an array of meats, tons of traditional sides with a twist, and nine different desert options. From 12pm until 7pm, for $75 per adult and $30 per child, you can enjoy this Thanksgiving day bounty in at the hotel's upscale bar and restaurant, Cielo.

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