Show 249, November 25, 2017: Andy Harris, Co-Host & Executive Producer

We love the mysterious and variable quality of cell phone reception in the Continental United States. It’s quirky…Just when you think you have a reliable connection…it’s gone.

We, unfortunately, lost Chef Andrew out there in cell phone reception universe so Executive Producer Andy continued. He answered the listener question of what he did with his Family for Thanksgiving.

Chef Sherry Yard and her Silken Pumpkin Pie with 3 layersThe destination was Chef Sherry Yard’s Tuck Room Tavern in Westwood in the iPic Theater complex. Chef Sherry (she was actually there) presented a sumptuous, well-maintained Thanksgiving buffet spread. In addition to the expected, traditional Thanksgiving delights she added a real prime rib carving station, Shepherd’s Pie, truffled macaroni & cheese for the young at heart & sliders on brioche buns.

The crowning glory was her incredible dessert bar. Everything was made in-house. On the menu were Silken Pumpkin Pie with 3-layers, Chantilly cream and pumpkin mousse, Cranberry-Apple Crumble, Pear Upside Down Cake, Apple Cider Doughnuts, Chocolate Molten Cakes, Warm Gingerbread, Chocolate Chip Cookies, and Made-to-Order Ice Cream Sundaes.

Unusually, all guests could take any items on the buffet packed to-Go, too. That’s my idea of leftovers!

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