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Although it’s a uniquely American holiday, all cultures can appreciate the concept of Thanksgiving: Be thankful for what you have no matter who you are or where you’re from. It’s a simple but effective way for busy Americans to stop and appreciate what’s important.
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The enthusiasm for the holiday is especially apparent in those who entered as foreigners but now are proud to call themselves Americans.
Restaurant owners specializing in cuisine other than American — for example, Chinese, Mexican, French, etc. — often are from the country of origin, and rightfully so. Who better to create the specialties of a specific region? But what do these 21st-century pilgrims make of our day of turkey and what are their Thanksgiving plans?
The English touch
Heresa Gaffney, owner of the Puddingstone Inn (formerly Larison’s Turkey Farm) in Chester, has been in the United States for 25 years. Her first Thanksgiving was “a very strange celebration,” she said, “because in England, we only eat turkey for Christmas. But it’s very interesting to eat pumpkin pie and sweet potatoes.”
Now, Gaffney said, “It’s a part of our lives because we’ve been here so long.”
In addition to the traditional turkey dinner, the Puddingstone’s menu features items from the first Thanksgiving, including oysters and scallops. Gaffney’s English touch comes in the pumpkin scones and apple treacle served with cinnamon ice cream.
The Puddingstone Inn is offering two seatings on Thanksgiving Day. After the second, the staff will go home to be with friends and family. Gaffney will be spared cooking duty because her sister is hosting this year’s gathering.
Gaffney also owns Sally Lunns Tea Shop, Chester. Although closed for Thanksgiving Day, Sally Lunns’ fresh pies and desserts are available throughout the holiday season.
A Colombian twist
Alfonso Polanco lights up at the mere mention of Thanksgiving. The owner of the Tex-Mex restaurant El Tio in Wharton didn’t celebrate Thanksgiving in his native Colombia. But “we celebrate it now,” Polanco said. “We feel very happy because we gather all the family together.”
For him, “Thanksgiving is more important than any other holiday because people give thanks for what they have with the people they love,” Polanco said. “We love it.”
El Tio will be open Thursday from 11 a.m. to 4 p.m. for lunch only.
“We will have a special lunch that day, including turkey with gravy, mashed potatoes, corn and green beans,” Polanco said. The Colombian twist? Cornbread and yellow rice.
Afterward, Polanco, his wife and three daughters will make a traditional American turkey dinner with all the trimmings. The Polanco family pays homage to its roots by also preparing a traditional Colombian roast pig, reserved for special occasions.
For giving only
Alex Stavros founded the Alexis Diner in Denville in 1991. Through the years, Stavros, originally from Greece, has developed a special fondness for the holiday.
“I think Thanksgiving is just like Easter for me,” Stavros said. “That day is for giving only, and when you give, you receive.”
For Stavros’ daughter Dimitria Young, who operates the diner, Thanksgiving is “a nice way to gather our families together.”
Usually closed on Thanksgiving Day, the Alexis Diner will host its second fundraiser for St. Peter’s Orphanage/Village in Denville, a residential treatment facility for adolescent boys.
“The most beautiful thing (is) to help others,” Stavros said.
St. Peter’s provides specialized care, including on-site therapeutic counseling, designed to prepare the boys to become productive and self-sustaining citizens while maintaining a warm and supportive family-like atmosphere.
Event co-hosts are state Sen. Anthony Bucco and Morris County Sheriff Edward Rochford. Anyone can attend the traditional Thanksgiving meal (other entrees include ham, chicken and steak), and all proceeds go to the orphanage.
Seatings are at noon, 2 and 4 p.m.; reservations must be made in advance. For more information, stop by the diner or call (973) 361-8000.
Once the diner is closed, employees and family alike are invited to celebrate Thanksgiving together with the Stavros family.
“Anyone who would like to stay” is welcome, Young said.
A gathering of family
Growing up in Taiwan, Cathi Wen was excited to learn about Thanksgiving in school. The owner of the Hunan Chinese Room in Morris Plains embraced the holiday before she even experienced it.
“I love it because it’s just based on family and unity and gathering of family and loved ones,” Wen said.
Thanksgiving is the only day of the year the Hunan Chinese Room is closed.
“I think it’s wonderful to have a day when you just celebrate family and appreciation.”
For the Wens, Thanksgiving Day includes grandparents, parents, children, aunts, uncles and friends.
“It’s a big event,” Wen said.
She finds Thanksgiving even more fast-paced than the ever-hectic restaurant schedule.
“We spend the day at home cooking. We celebrate with a turkey and all of the sides.”
Now a vegetarian, Wen also prepares an alternate tofu turkey.
“We also have Chinese dishes,” she said. “My mom would do things the children would like,” varying the menu based on family requests. Although these days, the Wen Thanksgiving dinner mainly consists of American dishes, including apple and pumpkin pies.
A French flair
Guy and Jacqueline Ivaldi moved from France to America 44 years ago. The couple came to help Guy Ivaldi’s brother run the Silver Springs Farm in Flanders. What was supposed to be a two-year stay turned permanent when the Ivaldis fell in love with their surroundings.
Jacqueline Ivaldi considers Thanksgiving a nice family holiday.
“We don’t have this in France. We don’t have the same story. Nothing like Thanksgiving,” she said. “Most of our happy celebrations are in the summer.”
Her response is immediate when asked if Silver Springs is open on Thanksgiving.
“Of course! And we do turkey,” she said.
The regular menu will be available in addition to a special Thanksgiving menu, which includes an appetizer of pumpkin soup, with stuffed turkey as the main course.
Silver Springs adds a French flair to its turkey entrée by wrapping the meat around a gourmet stuffing, which is then delicately sliced. For dessert? Apple or pumpkin tart.
Even though she’ll be on the clock, Jacqueline Ivaldi won’t miss a moment of the holiday.
“I will celebrate while working,” she said.
After sharing Thanksgiving Day with her customers, Jacqueline and Guy will enjoy a small intimate dinner together.
BY JULIA SNYDER
DAILY RECORD
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