Rob Newton, the executive chef of Savannah’s Fleeting, is known to frequent local farmers markets to keep a pulse on the changing seasons. Not surprisingly, the anchor restaurant of the Thompson hotel is offering a prix-fixe Thanksgiving dinner that’s decidedly fresh, and not just in terms of ingredients. How about a sweet potato soup with pumpkin seed romesco and, in lieu of turkey, guinea hen?
Rounding out the menu’s first course is a Caesar-esque salad that utilizes a cold-season leafy green, but not the one that typically graces autumn spreads. “I have long thought collards are more interesting than kale,” Newton says. Finished with lemony toasted bread crumbs, it’s the right blend of easy and extra. Get the recipe below.