Julie McCombs
Jason Clark, owner/chef of BIN112, demonstrates "How to Carve a Turkey" on video.
Julie McCombs
Jason Clark explains how to get the most meat out of a turkey for leftovers like sandwiches.
Julie McCombs
The platter is dressed with white and dark meat set aside. The drumsticks are part of the decor, until a guest claims them.
By Julie McCombs
Food Editor
Every holiday we invite our families into that other room, you know, the formal dining room. The room in the house that is only used for special meals. The table cloth has been pressed, the crystal and china have been placed on the table and adorned by beautiful silverware and a cloth napkin.
Nothing is too good for our family this time of year. The casseroles and pies are baked to perfection and all the table now needs is that gorgeous holiday turkey that has been butchered to pieces?
Let’s back up to a few weeks before the holidays. What better way to get into the kitchen of BIN112 but to ask Chef and owner, Jason Clark to demonstrate “How to carve a holiday turkey” on video. Once I found out he was game I realize my butchered turkey, now has hope.
I get inspired just walking into the restaurant. Having eaten at BIN112, I know that this culinary whiz knows exactly what he is doing in the kitchen. The clean, stainless room is organized and ready for the next rush of customers. As Travis, our videographer, and I set up the equipment, Jason describes how he has had the turkeys marinating in brine for two days and I begin to salivate.
WATCH THE VIDEO HERE >>
Jason breezes through each take with such professionalism. He makes it look way to easy and this gives me an ounce of hope that I may be able to do this myself. After each cut he gently places the section onto a platter. He creates a piece of art as I joke about my electric carving knife and pieces of turkey flying everywhere.
Thank goodness for his sense of humor and ease in the kitchen. He says he enjoys teaching children how to cook and I believe him. In just a few short steps he carves the turkey and makes it look so easy that a child could do it. He contributes some tips and ideas for us to attempt in just a few short weeks. He turns the platter around and presents this beautiful masterpiece that I envision on my dining room table.
This holiday is approaching and I am preparing my table with the flower arrangements, the silverware is polished and crystal goblets await my favorite wine. Instead of the parade, this year I will be watching Chef Jason Clark teach me how to impress my family with a beautifully carved holiday turkey.
Email me your holiday recipes, stories and suggestions.