As families in Warren County prepare for Thanksgiving, Innsbrook’s chef offers tips to keep your meal tasty.Innsbrook hosts a variety of buffet dinners at its Aspen Center. The Grand Thanksgiving Buffet is Thursday, Nov. 24. Turkey, ham, shrimp, a variety of side dishes will be offered, along with a large sampling of desserts on display in the “dessert room.”John Foy, executive chef for Innsbrook, has been in the restaurant business for about 35 years, as a student, manager and owner. He joined Innsbrook about a year ago.He understands what Thanksgiving is about.“Being together with family and friends and enjoying a good, holiday meal,” he said.A traditional Thanksgiving meal usually means a big, golden turkey, gravy, stuffing, mashed potatoes, green bean casserole, candied yams and pies.A bad tasting turkey shouldn’t ruin Thanksgiving while loved ones are around, but a good turkey can make the meal.Foy said the best qualities of a well-prepared turkey is moisture.“Turkey is naturally moist. Overcooking dries it out,” Foy said. “But there are things you can do at home to help keep the moisture in.”Foy said there are three specific things: using a turkey bag to lock in the juices, adding a fat, like oil or butter to the skin, and adding steam to the turkey cavity.“Things like celery, onions, fresh parsley, fresh sage, fresh basil steam in the turkey’s cavity while it’s cooking and keep the turkey moist. You take them out when it’s done cooking,” Foy said.Another trick Foy suggests is ditching the pop-up thermometer that comes with a store-bought turkey. He says meats come with a general rule for cooking — minutes or hours per pound — but a genuine cooking thermometer is what chefs use.“When you’re ready to check the temperature, stick it in the turkey thigh. It’s ready at 161-165 degrees,” Foy said. “Take it out and let it rest for 30-60 minutes at room temperature. It will continue to cook so it will still be warm.”Foy said a pork roast or a ham needs to cook to the same temperature. Red meat is medium rare at about 130 degrees, he said.As far as side dishes, Foy said, “keeping things simple is the best way to go when you start with a good product.”In fact, he is not a big fan of heavy sauces and coatings. His philosophy is that food should complement, not compete.For those people who don’t want to compete with hot ovens, though, there are always places like Innsbrook.The Grand Thanksgiving Buffet is open from 11 a.m. to 3:30 p.m. Thursday, Nov. 24. The cost is $28.50 for adults and $14 for kids ages 6-12. Kids 5 and under eat free. At press time, space was still available. For more information, call 636-928-3366, ext. 0.Innsbrook also offers buffets for the New Year’s holiday, Mother’s Day and Easter. John Foy, executive chef at Innsbrook offers a side dish recipe for Thanksgiving at home:Creamy Au Gratin Potatoes

• 4 russet potatoes, sliced into ¼-inch slices
• 1 onion, sliced into rings
• Salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• 2 1/2 cups 40 percent cream
• 1 cup cheddar cheese
• 1 cup Parmesan cheese
• Pinch of nutmeg 

Directions:Prep  30 minutes/ cook 1 hour 30 minutes/ready in 2 hours.4-6 servings 

1. Preheat oven to 400 degrees, butter 1-quart casserole dish.
2. Layer half of the potatoes on bottom of prepared casserole dish.
3. Top with onion slices and add remaining potatoes. Season with salt and pepper to taste.
4. In a medium-size sauce pan, melt butter over medium heat. Mix in flour and salt and stir constantly with a wisk for one minute.
5. Stir in cream, and cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30-60 seconds.
6. Pour cheese over potatoes, and cover dish with aluminum foil.
7. Bake 1 hour, 30 minutes in preheated oven.

Innsbrook

Submitted photo.