Patch asks local small businesses about their holiday plans.
Patch is talking to small businesses in Georgetown this week as we gear up for Small Business Saturday. We received these answers from Mayfair and Pine's Chef Emily Spressler. What's your biggest selling holiday item? So far we are selling our Beef Wellington Nibbles by the boat load. Since the weather got cold our Filet of Beef and Shepherd’s Pie are flying out the door. Any crazy prep (more wine? extra champagne?)? Funny about the champagne! We are hosting a Champagne dinner at Mayfair & Pine with Thibaut-Janisson Winery on Friday, December 7th (Tickets available through CityEats - https://secure.cityeats.com/dc/restaurants/mayfair-and-pine-dc/restaurant_offers/63), so yes we are ordering more! In terms of crazy prep we have daily …
Emily Sprissler, Chef at Mayfair and Pine, offers her personal recipe for the perfect Thanksgiving turkey.
Are you cooking your first-ever turkey this year for Thanksgiving? Or looking to try something new after years of the same? Chef Emily Sprissler from Glover Park's Mayfair and Pine (2218 Wisconsin Ave. NW) restaurant says the "key recipe for a successful Thanksgiving" in her book is a simple brine. "This simple step adds moisture and a singular succulence to your bird," wrote Sprissler in an email to Patch. Lucky for you, Chef Emily has agreed to share with Patch's readers her personal recipe for the perfect turkey. "This recipe I use for my family Thanksgiving as well as for the turkey in the Thanksgiving Sandwich at Mayfair & Pine," she added. Emily's Bird Brine: Ingredients 4 qts. plus 2 c Water 4 1/2 c salt 4 1/2 c sugar 2 ea yellow …
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