Following a long tradition of celebrating Thanksgiving with lots of food and the introduction of the "Bronto bake-off" we recently wrapped up another great gathering and feast.
The Annual Bronto Thanksgiving was celebrated on Friday, 22nd at 12pm. Bronto provided:
- 50 pounds of turkey
- 32 pounds of mashed potatoes
- 32 pounds of Rosemary Chestnut Stuffing
- 8 quarts of Gravy
from Whole Foods.
The Bronto team brought in:
- 47 sides
- 32 desserts
And boy, it was a feast! From corn pudding to grape jelly meatballs and Louisiana spicy pecan dip everyone seemed to be stuffed.
But it didn’t end there, we had five tables in the Thunderdome filled with homemade desserts as well as some store bought options.
Fireplaces and Frank Sinatra set the mood for folks to relax and enjoy their fellow Bronto colleagues.
With so many side dishes and desserts, the social committee had our work cut out for us to determine the best dishes. After sampling all of the dishes (I know, it was hard!) We congratulated Jill Refvem for best dessert and Bobby Xayavong for best side dish and presented them with the Bronto golden chef’s/baker’s hat and whisk.
Winner: Jill Refvem for Blondie Pie (from the Momofuku Milk Bar Cookbook)
Best Side Dish
Winner: Bobby Xayavong for Papaya Salad (made right in our very own kitchen)
Bobby’s Papaya Salad
Iron Bronto Chef Edition
What you’ll need:
- A large mortar and pestle (you may get by with a food processor)
- ~4 cups of peeled shredded green (unripe) papaya; if that’s not available, 1 green papaya.
- 3-4 Thai chilies
- ½ of a juicy tomato, diced (you can also use 4-5 cherry tomatoes, halved)
- 2 tbsp. fresh lime juice
- 4 tbsp. of fish sauce
- 2 cloves of garlic
- ½ tsp. salt
- ½ tsp. sugar
- Crushed roasted peanuts (optional)
- Crushed roasted sesame seeds (optional)
If starting with a whole papaya, you’ll need to peel the papaya and then follow the instructions in this video: Set aside shredded papaya. In the pestle grind the chilies, garlic, salt, and sugar for about a minute. You should end up with a pasty mixture with chili skin and seeds still visible. Then add lime juice and tomatoes and grind for another minute to get the juices out of the tomatoes. Add shredded papaya and douse it with the fish sauce. Transfer this to a large bowl if necessary. Mix well. If you are using a mortar and pestle, lightly push the papaya down the side of the mortar and, with a spoon, pull the other side of it up so that all of the papaya is mixed with the sauces in a circular fashion. Add any ingredients to taste. Top with crushed peanuts and sesame seeds. Best served fresh. Makes 4-6 servings.
Thanks to all the Brontos who made this Thanksgiving a success. Hope you have a great Thanksgiving!
Social Committee Member