2021 Thanksgiving with the Council
We rounded up five of New York’s finest 'City Council gourmands' and learned a bit more about their families and their favorite food for the big meal. The result is the ultimate Zoom potluck — a virtual Thanksgiving feast with recipes perfected over generations and new items created by professional chefs.
The Fontas Advisors team wishes you and your family good health this holiday season. We are thankful for your friendship. Now, let’s eat!
Adrienne Adams: BeeBee’s South Carolinian Gullah Red Rice
District 28: Jamaica, Rochdale Village, South Ozone Park, Richmond Hill
I learned to cook at the feet of my South Carolinian mother, Ruth, affectionately known as “BeeBee” to family members. We lost her unexpectedly this year and miss her dearly. This Thanksgiving receipt is shared in her Geechee Cooking Goddess memory. One of the great things about my Gullah people of South Carolina is that they were rice farmers who added home grown garden vegetables to their rice dishes. As children growing up in Queens, my sister and I loved Mom’s okra and tomatoes with a hint of sweet corn over rice, cabbage, bell peppers and onions over rice, and our absolute favorite of all, which features fresh tomatoes, onions, and seasonings: RED RICE! Prepare it very carefully and enjoy it with the love of the Low Country!
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Stephen Levin: Vegan Tofu and Vegetable Pot Pie
District 33: Boerum Hill, Brooklyn Heights, Brooklyn Navy Yard, Downtown Brooklyn, Dumbo, Fulton Ferry, Greenpoint, Vinegar Hill, Williamsburg
I was never a vegetarian until I met my wife, Ann, who in addition to being a vegetarian since she was a teenager, is also an accomplished chef. Ann introduced me to the wonders of tofu pot pie, in my opinion an all time comfort food. While there are a lot of wonderful vegetarian dishes for Thanksgiving (brussel sprouts, mashed potatoes, veggie stuffing, roasted carrots, the list goes on…), tofu pot pie is my favorite. It’s a hearty, warm, and delicious way to celebrate all that we have to be thankful for. This recipe makes X individual sized pot pies.
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Mark Levine: “Thanksgivukkah” Brussels Sprouts Latkes
District 7: Manhattan Valley, Manhattanville, Morningside Heights, Hamilton Heights
This is a somewhat new tradition at the Levine Thanksgiving table. As some will remember, back in 2013 Jewish families across the country celebrated what was dubbed “Thanksgivukkah” - when both Thanksgiving and the first day of Hanukkah fell on the same day. This was a very rare coincidence that has only happened twice since Thanksgiving was proclaimed a U.S. federal holiday by President Lincoln in 1863! As a way to celebrate both beloved family holidays at the same time, we merge two staples of each holiday table into one dish by frying up latkes (Hanukkah) made from shaved roasted brussels sprouts (Thanksgiving). A new sour-cream-covered tradition was born!
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I. Daneek Miller: Hearty Vegan Lasagna
District 27: Cambria Heights, Hollis, Jamaica, St. Albans, Queens Village, and Springfield Gardens
Our family keeps it simple for Thanksgiving, and as a vegan, I've gone through a number of recipes looking for that perfect and simple staple. There's nothing more comforting than a hearty, vegan lasagna with all the Thanksgiving sides and fixings.
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Ydanis Rodriguez: Pavo a La Dominicana
District 10: Washington Heights, Inwood, Marble Hill
Living in Washington Heights, it’s hard not to be proud of our Dominican heritage. But Thanksgiving is an opportunity to really celebrate Cultura Dominicana. We do this by taking a little American tradition and adding a lot of Latino zeal. Together we get Pavo a La Dominicana: Turkey stuffed with Pigeon Peas and rice. I can’t get enough of the perfectly cooked rice stuffing but if you’re a turkey person, you won’t be disappointed with this deliciously cooked, juicy bird. If you’re like us, you’ll make extra and eat it through the weekend.
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Keith Powers: Guinness Pumpkin Pie
District 4: Upper East Side, Midtown East, Stuyvesant Town and Peter Cooper Village, Turtle Bay
When my sister and father are busy fighting over the carrots and turkey legs on Thanksgiving, my mother and I know that the real game begins at the dessert table. In my house, it's where the true pros show up. While the rest of my big Irish family falls into a turkey coma watching football, my mom and I always have our game faces on (and plenty of room left) for the Guinness Pumpkin Pie.
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Antonio Reynoso: Arepitas de Yuca
District 34: Williamsburg, Bushwick, Ridgewood
My family knows about the turkey and stuffing, but outside of the bird, it's all Dominican food. There is great pride in how much can be cooked for this one day. Having no open space on the table is a badge of honor. It's about family and love, so the food reflects this in its quantity and quality. Arepitas might not be the star of the day, but they punch way above their weight class.
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Carlina Rivera: Coquito
District 2: East Village, Gramercy Park, Kips Bay, Lower East Side, Murray Hill, Rose Hill
We use Coquito to toast the holiday season. Simply explained, it’s the Puerto Rican version of eggnog, though it has a tasty coconut flavor profile instead, and the recipe ingredients I use actually contain zero eggs. It’s an intensely rich drink that comes in shades of the perfect winter white. The best part of its sweetness is that it pairs exceptionally well with the saltier foods we expect at dinner. When I drink it, it reminds me of pure joy with my family, even when times were rough. Warning: it sneaks up on you and will immediately cause salsa dancing.