Chef Dale Miller wants to put the simple back in Thanksgiving, so for the past 25 years or so, he’s spent the day (and weeks leading up to it) in whatever professional kitchen he’s currently working in, preparing the massive traditional meal for whoever takes him up on his offer.
The host gets to actually sit with family and enjoy the meal and the day, as opposed to being so frazzled trying to pull everything together. To me, it’s a win-win situation, said Miller. `And, I don’t think you could go buy all the ingredients for that price.`
This year, Miller will do his annual cooking at Sperry’s at 30 _ Caroline St. in Saratoga Springs where he recently became executive chef when new ownership took over. For $199, he will provide Thanksgiving dinner for 12 to 14 people under the restaurant’s `Home for the Holidays` special.
`We just love this idea; and knowing that Chef Dale Miller is cooking your Thanksgiving dinner would make anyone relax and feel confident that they are getting a bountiful and delicious meal,` said co-owner, Christel MacLean.
So what does it take for Miller to create Thanksgiving? According to his estimates, many pounds of the freshest ingredients, prepared in the freshest way.
`We use a 22 pound turkey; four pounds of mashed potatoes, which leaves more than enough for leftovers; four pounds of stuffing, which works out to be at least two to three cups each of onion and celery and about a loaf of bread, along with some sausage; about two pounds of orange glazed candied yams; a quart of cranberry relish, which takes around a bag of whole cranberries, two apples and one orange with the rind and skin and all, and two cups of sugar,` said Miller. `I give two quarts of gravy; three pounds of seasonal autumn vegetables, which is an assortment of carrots, brussel sprouts, rutabaga that’s a harvest succotash type mixture; the choice of two pies, either pumpkin custard, apple, dutch apple die or bourbon pecan (pumpkin and apple are the most popular) that are all made on the premise; 18 rolls and butter; one-and-a-quarter pounds of mixed green salad with balsamic vinegrette, tomatoes, cucumbers and crumbled bleu cheese; and a complimentary pumpkin bread.`
It’s a lot of work, Milller said, but he does things in batches over about a week period, a tactic that both breaks up the workload and ensures quality in every bite.
`Say I need 200 pounds of stuffing to complete 50 orders, I don’t make that all at one time because the bigger the batch, the more chance you’ll lose quality,` said Miller. `I have a schedule and do a little each day. The cranberry relish is already made because it only gets better with age; more flavorful and delicious.`
To make enough gravy, three or four stock pots are on the stove at any time, which eventually get thrown together to create several gallons of gravy with one consistent flavor.
`I’m constantly tasting things and making sure everything is on point,` said Miller. `I have to make sure the quality is where I want it to be and I wouldn’t serve it if it’s not. It’s been a tremendous success in other place and customers have been following me for years. Some even tell their guests they’ve been cooking for days.`
This is the first year Sperry’s has offered a Thanksgiving dinner prepared by Miller, who owns Dale Miller Restaurant on South Pearl Street in Albany and is one of only 61 U.S. Certified Master Chefs and one of just 300 Global Master Chefs worldwide. It’s a change that happened when ownership switched to Christel and Colin MacLean, who previously ran Hattie’s.
Already, the restaurant has a good handful of orders lined up and Miller said he hopes to prepare 40 or 50 total, which would require 300 work hours, at the very least.
`What’s nice is people come pick it up and there are heating instructions for every item, every item is marked and packaged beautifully and put in a beautiful sturdy box. It’s really no fuss no muss,` said Miller, who added he will accommodate those who want the turkey pre-sliced or want the food piping hot. `It’s simple and foolproof.`
To simplify Thanksgiving for others, Miller gives up his own day and instead, traditionally prepares a Thanksgiving meal for his family the Sunday before Thanksgiving.
`It’s the profession I chose and it’s a service we provide in the hospitality industry,` said Miller. `It gives me great pleasure to be able to do that and to be part of so many people’s traditions and family gatherings.`
Orders must be placed by Sunday, Nov. 21, and paid in full at the time of the order. Orders may be picked up between 11 a.m. and noon on Thanksgiving Day, Thursday, Nov.25. For more information about the meal or Sperry’s, visit www.sperrysrestaurant.com or call 584-9618.
complete traditional Thanksgiving feast for 12-14 people with all the trimmings for $199 (approx. $16 per person). Also available is a menu of a la carte sides dishes and main course items.
For more information or to place an order please call 518.584.9618 or email [email protected]. For the full Thanksgiving menu and a la carte items visit www.sperrysrestaurant.com. Sperry’s is located at 30 _ Caroline St.
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