# This is what I made for thanksgiving as a personal chef in Beverly Hills. Source: https://www.youtube.com/watch?v=zVtmTCYN1qo Recap page: https://rapidrecap.app/video/zVtmTCYN1qo Generated: 2025-12-06T17:40:51.685+00:00 --- ## Quick Overview The personal chef prepared an elaborate, multi-course Thanksgiving meal for 14 guests in Beverly Hills, featuring dishes like Peking Turkey wraps, miso cod, butternut squash soup, mac and cheese stuffing, Brussels sprouts with pancetta, and a large, controversial caviar pie. **Key Points:** - The chef catered Thanksgiving dinner for 14 guests (12 adults and 2 children) in Beverly Hills. - Key savory items included Peking Turkey served with wraps, hoisin sauce, cucumbers, and green onions, and Miso Cod broiled after being marinated overnight. - Side dishes featured Brussels sprouts roasted with pancetta, sweet potatoes with marshmallows, butternut squash soup (made vegan using almond milk and maple syrup), and mac and cheese stuffing. - A highly unconventional, controversial centerpiece was a large pie topped with 12 ounces of caviar set in a creamy base, surrounded by crackers. - Preparation involved intensive prep the day before, including seasoning chicken paillard, making the butternut squash soup base, and preparing the caviar pie. - The chef used the day of to finish cooking the turkey, grill the chicken, assemble salads, and heat items like the mac and cheese and cornbread muffins. ![Screenshot at 00:00: The video opens by showcasing the finished, heavily garnished base of the controversial caviar pie, which is the most visually unique and discussed item of the Thanksgiving spread.](https://ss.rapidrecap.app/screens/zVtmTCYN1qo/00-00-00.png) **Context:** A private chef documents the extensive preparation and execution of a non-traditional, high-end Thanksgiving feast for a client in Beverly Hills. The meal preparation spanned multiple days, involving complex dishes that catered to diverse tastes, including a requested vegan soup and a very luxurious, polarizing caviar pie, all while managing the logistics of serving 14 people. ## Detailed Analysis The personal chef details the process of preparing a large Thanksgiving meal for 14 guests in Beverly Hills. The prep began the day before, starting with making lunch for clients (chicken paillard) and preparing elements for dinner, such as the base for the butternut squash soup (using roasted squash, almond milk, maple syrup, sage, and vanilla for a vegan result) and marinating cod in miso overnight. A unique and controversial item was the caviar pie, assembled with a base, topped with 12 ounces of caviar, and chilled overnight, served with crackers. The chef also prepped croutons from cubed challah bread. On Thanksgiving day, after serving lunch, the chef finalized dinner items: grilling the chicken paillard, preparing a tomato and cucumber salad with a lemon-herb vinaigrette, and cooking the butternut squash soup. Dinner service included par-roasted vegetables (Brussels sprouts with pancetta, sweet potatoes with marshmallows), fennel sausage stuffing, mac and cheese stuffing, and corn bread muffins made with grated cheese. The main protein was a Peking Turkey, which the chef carved and served with Chinese pancakes and hoisin sauce, as the clients preferred this over a traditional turkey. The miso cod was broiled after marinating. The chef also prepared a side of sautéed bok choy with soy sauce, sesame oil, mirin, and oyster sauce. The video concludes with the assembled dining table, featuring all the dishes, though the chef noted they missed filming the Pavlova dessert. ### Meal Scale & Location - Catering Thanksgiving for 14 guests (12 adults, 2 children) in Beverly Hills - Chef was assisted by a friend, Christian, for filming and support. ### Appetizers & Sides Prep - Made a vegan butternut squash soup base, miso-marinated cod (chilled overnight), tomato/cucumber salad with lemon-herb vinaigrette, and challah croutons for stuffing. ### Main Dishes - Served Peking Turkey (carved and served with wraps, hoisin, onions) instead of traditional turkey, and Miso Cod (broiled after marinating). ### Side Dishes Cooking - Brussels sprouts roasted with pancetta, sweet potatoes topped with marshmallows, mac and cheese stuffing prepared using a bechamel base made the night before, and cornbread muffins. ### The Controversial Caviar Pie - A large pie base topped with 12 ounces of caviar, set overnight, and served cold with crackers. ### Final Assembly & Service - Plated dinner included rice, sautéed bok choy, and miso cod; vegetables and stuffing were baked off just before serving around 7 PM. ![Screenshot at 00:00: The initial presentation of the large, fully topped caviar pie before slicing.](https://ss.rapidrecap.app/screens/zVtmTCYN1qo/00-00-00.png) ![Screenshot at 00:01: The private chef, wearing a mask and apron, begins carving the roasted Peking Turkey.](https://ss.rapidrecap.app/screens/zVtmTCYN1qo/00-00-01.png) ![Screenshot at 00:13: The chef prepares the chicken paillard by seasoning it and drizzling it with olive oil.](https://ss.rapidrecap.app/screens/zVtmTCYN1qo/00-00-13.png) ![Screenshot at 00:37: Miso paste and cream are added to the Vitamix blender to create the base for the miso cod sauce or soup.](https://ss.rapidrecap.app/screens/zVtmTCYN1qo/00-00-37.png) ![Screenshot at 01:04: The chef meticulously covers the large springform pan containing the caviar pie with plastic wrap to set it overnight.](https://ss.rapidrecap.app/screens/zVtmTCYN1qo/00-01-04.png)