From Myles Standish to Midtown Manhattan: Cape Cod Turkey

In honor of Thanksgiving, Ben Pollinger (CAS'95), executive chef of Oceana Restaurant in New York [...]City, prepares Cape Cod Turkey: a cod filet stuffed with crabmeat filling, and served over a bed of sauteed spinach.

Read the story on BU Today: http://www.bu.edu/today/2012/from-myles-standish-to-midtown-manhattan/

Tags: thanksgiving, cook, cooking, food, city, chef, Turkey, nyc, new york, cape cod, holiday, restaurants, ben pollinger, oceana, michelin star, seafood, spinach, cod, filet, crab [...], crabmeat

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