Michael Vaith, chef at the Vig Ale House

Vig Ale House chef Michael S. Vaith’s Thanksgiving traditions came down from his Midwestern grandmother, including corn pudding and cornbread stuffing.

JAMES WOODCOCK/Gazette Staff

Vaith, chef at the Vig Ale House, 501 Hilltop Road, said the Vig will serve giant turkey sandwiches the day after Thanksgiving, heaped with turkey, potatoes, stuffing, gravy and cranberries.

“They probably weigh a pound apiece,” Vaith said.

At home, Vaith said he favors the recipes handed down from his Midwestern grandmother. That includes corn pudding and cornbread stuffing, which is made with bread crumbs, corn, bacon and herbs.

“My grandmother put cream and cheese in everything. Not too healthy, but it tastes good,” Vaith said.

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