(Beijing Weekend)
Updated: 2007-11-20 15:53

It's that time of year when tables across the States heave under the weight of turkey feasts, and chefs at Beijing's finest American restaurants will make sure expats don't miss out. They are preparing grand celebration dinners for Thanksgiving next week, offering traditional whole-turkey feasts and an array of other delicately prepared dishes.

Joshua Goetz, chef de cuisine at One East On Third, Hilton Beijing, has prepared two menus, one a three-course menu, another a five-course menu, for the evening of Thanksgiving November 22, and the following weekend, for those with a busy schedule.

"The three-course menu is for people who want to participate in the celebration, while the five-course meal is for those who want to take their time, and make it a memorable dinner," the chef said.

Both menus include a starter of harvest salad, and a dessert of pumpkin cheesecake, but the five-course meal has two more main courses.

The salad comprises root vegetables such as lettuce, corn and cranberry, seasoned with champagne vinaigrette and grape jelly. Both the vegetables and jelly are diced, to give a surprise taste sensation. It is a nice and light beginning to the meal.

The most important dish the two menus share is, of course, the turkey. The OEOT turkey dish comprises brined and poached breast and stuffed and roasted thigh, confit leg, roasted bread and smoked cheese stuffing and sauted Brussels sprouts, with cranberry relish and giblet sauce.

Chef Goetz toasts the leg and the breast separately, as the two parts require different preparation times."While poaching, I take the breast out, crisp the skin, put the skin above the water, and breast under it, that's the best way I know to cook a turkey," he said.

The chef believes that turkey cooked separately provides a more satisfying flavor. The turkey is served sliced. The five-course meal also contains a Foie Gras terrine, and a risotto with poached oysters and razor clams.

Texan, the American restaurant at Holiday Inn Lido, is preparing a traditional family-style feast for the occasion.

"Thanksgiving is about sharing and giving things. So here we design the dinner to be family table style to share a feast with other people," said Tony Bullot, director of food and beverage.

The whole turkey is served on the rustic, wooden tables, giving everyone a chance to dig in. The dinner platter includes a whole roasted turkey, with chestnut stuffing and giblet gravy, roast Australian beef, mash potato and smashed potato, as well as root vegetables, Cajun butter corn on the cob, and dressed salad leaves.

There are three starters, including leavened and unleavened bread selection, bean puree, feta cheese, salmon fillet, prawn salad, chicken and eggplant salad.

Besides pumpkin pie, and potato pie, for dessert there is pecan pie, orange brulee, icecream, and fruit platters. The dinner is concluded with a cheese selection, and grape marshmallows with chocolate.

Lido's Patio Restaurant offers a Thanksgiving buffet. Its delicatessen sells raw and whole roasted turkey. Hilton Beijing also sells whole-roasted turkey. Turkey will be available until Christmas.

Patio Restaurant
Location: Texan Garden, 1/F Holiday Inn Lido Beijing, 6 Jiangtai Lu, Chaoyang District
Opening time: 6-10pm, November 22nd
Tel: 010-6437-6688.

One East on Third
Location: 2/F, Hilton Beijing, 1 Dongfang Lu, Northern East Third Ring Road, Chaoyang District.
Tel: 010-5865-5030.