Tuning Up The Turkey: Thanksgiving Food And Wine

By Stephen Steigman

Published November 27, 2013 at 9:51 AM CST

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Ted Habiger assembles his pork belly sandwiches with Brussels sprout slaw in the studio.

Beth Lipoff / KCUR

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Up to Date's associate producer, Danie Alexander, samples Ted Habiger's pork belly sandwich with Brussels sprout slaw.

Beth Lipoff / KCUR

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Ron Jones, director of community engagement for KCUR, samples Boulevard's Bob's 47 variety.

Beth Lipoff / KCUR

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Doug Frost offered five wine and beer recommendations to pair with Thanksgiving dinner.

Beth Lipoff / KCUR

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Ted Habiger served up sweet potato soup with apple and hazelnuts.

Beth Lipoff / KCUR

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Pork belly sandwiches with Brussels sprout slaw were on Ted Habiger's menu.

Beth Lipoff / KCUR

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Missouri pecan brittle with pumpkin ice cream rounded out Ted Habiger's Thanksgiving offerings.

Beth Lipoff / KCUR

Thanksgiving means turkey, mashed potatoes, pumpkin pie… and all the carbs you could want. Although we’ve all got our tried and true favorites, you won’t ruffle too many feathers if you try a couple of new dishes this year.

On Wednesday's Up to Date, Room 39’s Ted Habiger joins us to help you add some flavor to your Thanksgiving spread. And if your turkey’s not the only thing that needs a little sauce, wine expert Doug Frost has you covered with suggestions for your Thanksgiving libations.

Guests:

Ted Habiger, owner and chef of Room 39
Doug Frost, master sommelier and master of wine

Need some tips on turkey carving? Ted Habiger has you covered in this video from KCUR's Julie Denesha: