Gregory Gourdet’s Brussels sprouts are equally perfect for Thanksgiving or the average weeknight
, the Thanksgiving table has always been a mix of inspirations. Born and raised in New York City by Haitian immigrant parents, Gourdet recalls large holidays dinners within the Haitian community in Queens, featuring staples like rice and beans, patties, and sweet potatoes done up with cinnamon, star anise, and Haitian vanilla — alongside turkey, and lasagna or baked shells.
When it comes to making his own menu now, “I definitely am the type of person who doesn’t like to be super traditional all the time,” says Gourdet. He’s finally convinced his family, for example, to let him cut the turkey into separate parts, preparing the breast one way and the thighs another; the preparations vary depending on the year. “The image of the whole bird on the table isn’t as important to me as having a really delicious, juicy turkey,” he explains.
Whereas his cooking at Kann in Portland — which stands on land of the Multnomah, Wasco, Cowlitz, Kathlamet, Clackamas, Bands of Chinook, Tualatin, Kalapuya, and Molalla tribes, among others — is focused on Haiti and the Caribbean more broadly, Gourdet draws from more global influences at home . He particularly likes using kimchi, which offers bold flavor with very little effort and no need for lots of other additions.
Roasting the Brussels sprouts quickly in high heat is crucial for cooking out the sulfuric flavors that some people dislike, Gourdet notes. It doesn’t take much else to make the dish delicious. “This really comes together so quickly because you start with something already amazing: kimchi,” he says. That’s crucial on Thanksgiving when there might also be a bird and other sides to worry about.
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