It might not feel like it outside...but Thanksgiving is just 2.5 weeks away! Chef Luke Grill from Public in Zeeland joined the weekend morning news to show off some fall flavors with a holiday dish perfect for the most famous meal of the year.
He demonstrated how to "brine" poultry for Thanksgiving, then whipped up Pan fried turkey cutlet with rosemary-wild mushroom ragu, dried cranberries, and sage.
Chef Luke is also in the process of opening a new restaurant in Holland. Click here for more information about Public, including the menu and hours.
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