Mary Risley is something of a culinary phenomenon in that she’s been teaching culinary-arts classes for 40 years while running a program that feeds the hungry in the San Francisco area. This has not gone unnoticed. She’s been awarded the James Beard Humanitarian Award and was named cooking teacher of the year by Bon Appetit.
Here she shows off some slick dance moves while offering sage advice on turkey preparation. Happy Thanksgiving!
This article appears in Nov 17-23, 2011.
Thanks Aunt Mary! I’ve found that wine is essential for cooking, both for me and for the food.
The highlight of your day will be stuffing yourself on turkey, cranberry grog, basted gravy and as much sweet potato you can shovel in your mouth without a hint of shame in front of guests. Pass out from exertion. Wake up 4 hours later and resume the whole thing again.
But just in case you need candid tips on how to get that turkey thing going in the oven (and lord knows I do) Mary ‘Tante Marie’ Risley is here to guide you.
http://scallywagandvagabond.com/2011/11/ta…