By Eric Griffey
Photography by Brooks Burris
A family recipe is rarely written with precision. The flour is measured by feel, the seasoning by memory, and the instruction to cook “until it’s ready” assumes years spent standing at a grandmother’s elbow. For a professional chef accustomed to exact gram weights and line-prep consistency, the Thanksgiving table presents a unique challenge: You can improve the technique, but you can’t easily outcook a memory.
For our November issue, five Fort Worth chefs — Jon Bonnell, Marcus Paslay, Hao Tran, Lanny Lancarte, and Jessica Castañeda — shared the family dishes and personal traditions that anchor their holiday gatherings. We visited their kitchens to watch them cook, taste their histories, and hear the stories behind the food that raised them.
Four welcomed us at home. With his house under renovation, the fifth received us at his restaurant, a fitting home away from home for someone whose life is spent in kitchens.
Read Jon Bonnell’s Story: Jon Bonnell’s Thanksgiving tradition makes room for everyone
Read Marcus Paslay’s Story: Marcus Paslay Shares His Butternut Squash Soup Recipe for Thanksgiving
Read Hao Tran’s Story: Hao Tran brings Vietnamese beef hot pot to the Thanksgiving table
Read Lanny Lancarte’s Story: Lanny Lancarte brings Mexican flavors to the Thanksgiving table
Read Jessica Castañeda’s Story: At Chef Jess Bakes, a Thanksgiving classic gets a personal touch