PITTSBURGH — Most of us are not professional chefs or caterers or decorators, so the thought of cooking for and entertaining a Thanksgiving crowd can be daunting. That’s why we turned to the experts — professional chefs and caterers and interior designers — to discuss some typical Thanksgiving mistakes and how to avoid them. “The overriding first mistake people make is they think they have more time than they do,” said Bistro to Go Cafe and Catering executive chef Kate Kobylinski.
She regularly hosts her extended family of 30 and knows “every single problem.” “Food takes longer to cook, the table takes longer to set and houses take longer to clean than you think.” Clean your house on Monday.
On Wednesday, dice vegetables so they’re “food-show ready,” as Kobylinski put it. Prepare (but don’t cook) your green bean casserole (leaving off garnishes like fried onions) so it can just be popped in the oven and set the dining room table. Don’t feel that you have to do everything yourself.
But be as specific as possible when doling out the assignments. “Don’t let them make their own decisions!” Kobylinski said emphatically. Thanksgiving is “micromanager’s heaven.
” For example, have someone bring ice on Thanksgiving Day because going out to buy it takes time and ice hogs freezer space. If you don’t like making desserts, have someone bring one. If a guest wants to prepare a side dish, great, but decide beforehand what they will bring.
Ahead of.