Feeding the Hungry This Thanksgiving

When we think of the Thanksgiving holiday, we picture turkeys, full bellies and joyous gatherings with family and friends. As we reflect upon the past year, I hope everyone is able to remember what is important: family, friends, health and happiness. Thanksgiving is a great time to acknowledge our blessings and to show thanks by giving back.

One way I am giving back this year is by donating my time at the Feed the Hungry charity event taking place in Boca Raton, Fla. This community initiative is a partnership between Congregation B’nai Israel’s Kantor Family Center for Justice and Ebenezer Missionary Baptist Church and provides a full Thanksgiving meal to those in need.

This year marks the 30th anniversary of the annual event. By collaborating with nonprofits in the area including the Moran Boys and Girls Club, Boca Helping Hands, One Love-One Community in Delray, The Arc of Palm Beach County, Palm Beach County Office of Community Revitalization and more, Feed the Hungry is expected to feed between 4,000 and 5,000 people!

Thanks to the helping hands of over 300 volunteers and neighborhood sponsors, Feed the Hungry will take place Tuesday, Nov. 25th from 3:00–7:00 p.m. at the Ebenezer Missionary Baptist Church, 200 Ruby St., Boca Raton, Fla. 33432. I will personally be there, helping to carve 80-90 turkeys that will be served. Charity is one of the core values of the Sidewalk Chef brand, and my personal life, as I believe it is important to give back to your community whenever you can!

If you are fortunate enough to be celebrating a traditional Thanksgiving around the table with your loved ones this year, I’d like to offer you “Family Thanksgiving Anytime” recipes straight from my cookbook! Check it out below and let me know what you will be making this holiday.

A Family Thanksgiving Anytime
Turkey Breast, Stuffing and Homemade Cranberry Sauce 

(Serves Eight)


1–1 & ½ cups Olive Oil
6–8 cloves Garlic smashed
¼ cup Poultry Seasoning
½–1 cup Chicken Stock
4 lb. Turkey Breast
Pre-heat oven to 350˚

Take the first four ingredients and mix them all together in a mixing bowl. Slather the turkey breast with the mixture until it is completely covered. Put the turkey in the oven. Place about 1/4 inch of chicken stock in the bottom of the pan so the breast does not dry out. Start cooking the turkey breast-side down. Cook uncovered one hour to one hour and ten minutes, turning every fifteen minutes. Use a meat thermometer to check doneness. Turkey is done at 180˚.


1 stick Butter
1 Onion diced
1 cup Celery chopped
4 cloves Garlic smashed
2–3 tbsp Poultry Seasoning
2 Potatoes diced
1 to 1 1/2 cup Chicken Broth
1 bag Breadcrumbs
Pre-heat oven to 350˚

Melt the butter in a large sauté pan, add diced onion and celery and then add seasoning and diced potatoes. Sauté the potatoes until nicely flavored. In a large mixing bowl, pour chicken broth and water slowly over the breadcrumbs. Pour slowly while mixing. When the stuffing feels a little bit more moist than sticky and there is some sponge-like texture to the stuffing, put it in a baking pan. Bake uncovered for thirty minutes, you will know when it is done by pushing down on the stuffing in the center. If the stuffing rises around your finger just slightly, it is done.


1 cup Water
1 cup chopped Walnuts – optional
½–1 cup Sugar
16 oz fresh Cranberries
½ tbsp Orange Zest
1 tsp Orange Juice

In a small saucepan, combine water, optional walnuts, sugar and cranberries. Bring to a boil. Add orange zest and orange juice. Simmer for ten minutes. Cranberries will gel upon standing. Serve hot or cold with Sidewalk Chef’s Decadent Mashed Potatoes.