Fashion Insiders Dish on their Favorite Ways to Celebrate Thanksgiving

Personal traditions should be just that — personal! — so don’t get FOMO over ditching the parade in favor of eggs benedict in bed or preferring moo shoo pork to a perfect turkey. Check out how some of our favorite fashion designers celebrate Thanksgiving each year — with a slew of chic traditions.

Timo Weiland: “Dodge ball and a major ‘talent’ show.”
Design partner Alan Eckstein: “Football and my grandmother’s stuffing! This is my favorite holiday.”

Kenneth Jay Lane: “I love the stuffing in the turkey, more than the turkey itself, unless the skin is nice and crispy. Then I’m selfish and I eat all the stuffing myself.”

Tracy Reese: “Thanksgiving wouldn’t feel like Thanksgiving if I didn’t celebrate with both my friends and family. I always throw a pre-Thanksgiving bash at my upstate home where everyone brings their specialty holiday dish — this way we have a little bit of everything. After that, I head to my dad’s house where my siblings and I cook and laugh all day, while my nieces and nephews play around the house (and taste-test each dish!). This year, I’m looking forward to lots of pear-infused recipes because my pear trees upstate have finally blossomed!”

Dana Lorenz, Fenton/Fallon: “I never go home for Thanksgiving, and instead go out to a crazy, all-out Shun Lee or Mr. K’s dinner with friends from NYC, and friends from other countries that live here. It’s a very untraditional Thanksgiving — like that scene in A Christmas Story in the Chinese restaurant!”

Deborah Lippmann: “I wouldn’t say my mom is the greatest cook in the world, but her stuffing is unbeatable. I have yet to find a stuffing I love as much as hers — regardless of how many places we’ve celebrated Thanksgiving. There is nothing better than my mom’s. She had a magic touch with stuffing that nobody else can compare to.”

Rachel Pally: “My mom and I love making pies! We get a little nuts about it. Last year we made nine different kinds of pie. We try to make the dough a day ahead so we can squeeze it all in. And we enlist my brother to do some dough rolling, and my dad is on cleanup. Pumpkin, apple, tarte tatin, pumpkin chipotle (thanks, Martha Stewart!), clafoutis, date tart with a shortbread crust… I mean, come on. We get crazy. I look forward to leftover pie with whipped cream for breakfast the day after Thanksgiving!”

Judith Ripka: “We rotate Thanksgiving dinner among the family. This year is my eldest son’s turn. Our main tradition is to have each person around the table tell the others what he or she has been most thankful for during the year.”

Cynthia Rowley: “Any time I can, I try to get out of town… and for us, Thanksgiving is prime travel time. But I do love a Thanksgiving meal, so I created my own tradition of inviting friends over the week before for a pre-Thanksgiving meal. We have all the trimmings — turkey, sweet potatoes, cranberries, veggies — but I go all out when it comes to dessert! My go-to is an edible chocolate cup and saucer with my homemade dark chocolate espresso mousse. Tastes delicious, and it’s a quick cleanup.”

Cynthia shares her recipe with us here… enjoy!

INGREDIENTS:
– 1/2 cup whole milk
– 3 tablespoons sugar
– 1/4 teaspooon instant espresso powder
– 1 cup bittersweet chocolate chips
– 3 large egg whites
– set of 4 white or milk chocolate cups and saucers

DIRECTIONS:
– In a small saucepan over medium heat, stir together the milk with the sugar and the espresso powder until  the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
–  Pour the hot milk mixture over the chips and run the blender on high until combined, a few seconds.
– Add egg whites and run the blender on high until light, about one minute.
– Transfer the mousse to 4 chilled chocolate cups.
– Cover with plastic wrap and place in the fridge until firm, about 3 hours.

Photo: David Malosh
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