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Thanksgiving prep, cooking and hosting tips from a Philly expert

Get ready for your Thanksgiving gatherings with these tips.

Make the prepping, cooking and hosting easy this holiday with Audrey Taichman's tips.
Make the prepping, cooking and hosting easy this holiday with Audrey Taichman's tips.Read moreCourtesy of Audrey Taichman

You’ve decided to host Thanksgiving this year — wonderful. Hosting can be fun, creative and rewarding. But it can also be stressful, especially on turkey day. Whether you have family in town or your friends are convening later in the day, pulling off a flawlessly executed gathering comes with challenges and hiccups.

Who would be better prepared to dish out advice than Audrey Taichman, who runs Cork at 20th Street and Rittenhouse Square. She’s also the founder of Audrey Claire Cook Philly, the sixteen-seat kitchen-classroom that offers tastings, culinary demonstrations and cooking classes. (It was recently converted to the bottle shop.)

Below, we’ve gathered and condensed Taichman’s expert advice on prepping, cooking and hosting for the holiday:

Tips for prepping:

  1. If you have kids, put them to work the day before — let them set the table and clean the house. When you have little ones, I think it’s adorable to have their interpretations of what the table should look like. Guests like it too; it lends to a more relaxed gathering.

  2. Don’t try new recipes. It’s always a disaster for me. Stick to the tried and true ones.

  3. Pull all your serving plates out before you start cooking and label them. Put serving utensils with them. Nothing worse that being ready with a dish from the oven and scrambling to plate it.

Tips for cooking:

  1. I have no problem cheating or spending a bit of extra money to make things easier — refrigerated pie crusts (think Pillsbury) are out of this world. I promise, they taste homemade for your pies and make the most wonderful crust for tarte tatin.

  2. Buy pre-cut onions, peeled garlic or any other chopped vegetables you need and can find. If not, get those kiddos to work!

  3. If you have space problems with your fridge, think outside the ice box (pun-intended). If the temperature outside is right, consider your back patio, driveway, etc. for additional storage — especially with your drinks or sealed items you’re not too worried about animals getting into.

Tips for hosting:

  1. Try to plan an easy charcuterie or cheese board ahead of time. It’s really all you need to keep people happy and away while you’re internally stressing about getting the meal ready. Do not overthink appetizers. A charcuterie board is all you need. Remember, everyone is going to be eating so much very soon. This is also an easy way to make yourself shine. Gorgeous fruits, spreads and little decorative spreaders or spoons (mixing and matching is great) on a big plate or board instantly impresses.

  2. Always, always, always have your drinks ready at the get go! Set up a bar — who cares how it looks — just have it set up so you don’t have to run around every time someone new shows up. Have the wine out or a hot pot of apple cider with mulling spices thrown in — the smell will instantly impress your guests. Keep the brandy on the side. So that kids can enjoy it too, always have non-alcoholic options out: think sodas. Be sure to have ice and glassware too. Keep it simple and don’t offer everything from your bar. (Of course, Cork has all your wine, dry bar, charcuterie and table top accessories to make a perfect Thanksgiving. We have it all.)

  3. And I always remind myself that no one notices what I do. At the end of the day, everyone just wants to eat.