CUTCO Cutlery

November 01, 2011 10:46 ET

CUTCO Cutlery Makes It Easy for Everyone to Make the Most of Seasonal, Local Flavors This Thanksgiving

Celebrate the Local Bounty With a Local Thanksgiving Meal

OLEAN, NY--(Marketwire - Nov 1, 2011) - If there's ever a time of year that's perfect for celebrating the local bounty of the season, it's Thanksgiving. Besides, that's what the first Thanksgiving was all about wasn't it?

Channel your inner Pilgrim (think first Thanksgiving, circa 1621) and put out a Thanksgiving spread that's made with ingredients grown and raised by local farmers. The experts at American knife maker CUTCO Cutlery, the largest manufacturer of high-quality kitchen cutlery in North America, and its culinary team have served up generous helpings of inspiration peppered with cutlery suggestions and other tips to help you get the most mileage out of local foods.

"Let's give thanks for whatever foods are wonderful and delicious where we live and be glad for what we have," said Kansas City-based chef, food writer and CUTCO Culinary advisor Judith Fertig. "One year, I did an all-Kansas Thanksgiving and everything -- including the wine -- was grown or raised here except for the coffee and spices. Everything tasted even better than usual to me knowing that 'pride of place' was also on my table."

Judith, along with Susan Goss, chef and owner of West Town Tavern in Chicago, and Patti Londre, home economist and food blogger from Southern California, have shared some of their Thanksgiving favorites made with seasonal ingredients that they can find locally.

"It's important for me to shop locally because I like to support Mid-Western farmers and because I like to eat fresh, local foods," Chef Goss said. "Going to the farmers market makes me feel healthy and alive. As a chef, I like to feature these fresh products on my menu so, of course, I want to eat them myself!"

She and her chef husband, Drew, are celebrating with friends in Chicago this year. They're taking along side dishes and desserts made from things she picked up at Chicago's Green City Market, which is where she gets much of her fall produce.

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