For Gregory Gourdet, the executive chef and founder of Portland, Oregon's Kann, the Thanksgiving table has always been a mix of inspirations.Born and raised in New York City by Haitian immigrant parents, Gourdet recalls large holidays dinners within the Haitian community in Queens, featuring staples like rice and beans, patties, and sweet potatoes done up with cinnamon, star anise, and Haitian vanilla - alongside turkey, and lasagna or baked shells.
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