Chef Brittany Wezner

Clarke Chef Serves Up Thanksgiving Recipes

Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen, is always delighted to share the cooking knowledge and expertise found within its three locations. There is no single time of year where our showroom consultants and chefs receive more questions by phone or email than in the weeks leading up to Thanksgiving. Most […]

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Chef Brittany Recipes from Clarke Thanksgiving YouTube Video Stream

For those wanting to reference the Thanksgiving recipes shared by Chef Brittany Wezner in Clarke’s Thanksgiving Turkey Talk live streaming video last Saturday, here you go… Brine Recipe This recipe will make enough brine for a 13-15 pound bird. I recommend brining for at least 8 hours but up to 24 hours. Ingredients: 4 Quarts

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