WASHINGTON — You’ve brined, you’ve seasoned, you buttered up and cooked your turkey to near perfection. Now, how to present this perfect bird to the table with the appropriate flourish?
Chef Brian Baer, who works full time as director of food and beverage at Stoneleigh Golf & Country Club in Round Hill, Virginia, but helps out Amphora Catering of Herndon on the holidays, stopped by the WTOP newsroom. The Amphora crew filled a table with culinary delights, including a 29-pound turkey.
Baer has the slicing skills of a seasoned sous chef and the strategic thinking of a general, as he advances on the main course and does his magic. Watch the Facebook Live of the event and check out the rest of the feast in the gallery.