Arts & Entertainment
All the trimmings
Hoping to jazz up your Thanksgiving dinner this year? We asked readers to submit their favorite dishes.


Many gravitate toward the traditional on Thanksgiving, but sometimes it’s fun to try a new recipe too. We asked readers for some favorites that will go great with turkey. (Washington Blade photo by Michael Key)
Thanksgiving dinner has to have certain staples — but sometimes it’s fun to give them a fresh twist or try a new side dish that will lend the turkey, stuffing and mashed potatoes a little unexpected flair.
We asked readers and prominent local LGBT chefs to share their favorites.
Here’s one from former White House Chef John Moeller. His book “Dining at the White House: From the President’s Table to Yours” is $35 and can be purchased at diningatthewhitehouse.com.
Pistachio Crusted Lamb Chops with Roasted Garlic Merlot Sauce

Pistachio Crusted Lamb Chops with Roasted Garlic Merlot Sauce
Pistachio Crusted Lamb Chops
Serves six
Preparation Time: 20 minutes
Cook Time: one hour
¼ cup breadcrumbs
1 teaspoon fresh thyme, minced
¼ cup pistachios, peeled and ground
1 tablespoon unsalted butter, melted
3 (8-bone) racks of lamb, Frenched, cap fat removed
2 tablespoons canola oil
2 tablespoons Dijon mustard
Salt and fresh milled black pepper
Preheat oven to 375°F. Combine breadcrumbs, thyme and pistachios in shallow bowl. Moisten with melted butter and set aside. Season racks with salt and pepper. Heat large sauté pan over medium-high heat and add oil. Sear lamb on all sides until nicely browned, about six to eight minutes total. Transfer lamb to small sheet pan and place in oven for 15 minutes or until meat thermometer reads 120°F. Remove from oven and let rest for five minutes. Liberally smear meat side of each rack with mustard. Roll each rack in breadcrumb mixture and return to baking sheet. Place in oven and bake for five to 10 minutes or until meat thermometer reads 135° to 140°F. Remove from oven and let rest 15 minutes before serving.
Roasted Garlic Merlot Sauce
Serves six
Preparation Time: 15 minutes
Cook Time: 30 minutes
Roasted Garlic:
10 garlic cloves, skin on
2 teaspoons extra virgin olive oil
Preheat oven to 350°F.
Toss garlic and olive oil together in medium oven-safe sauté pan. Place in oven to roast, stirring every two minutes until garlic is soft and golden brown (about 10 to 15 minutes). Remove from oven and transfer to plate to cool. Once cooled, cut root end from cloves and peel. Using fingers, press peeled garlic through a small fine mesh strainer into small bowl and set aside.
Sauce:
2 teaspoons unsalted butter
2 shallots, peeled and thinly sliced
6 black peppercorns
1 sprig of fresh thyme
½ cup merlot wine
½ cup prepared demi-glace
Salt and fresh milled black pepper
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 tablespoon puréed roasted garlic
In a small saucepan, over medium heat, melt 1-teaspoon butter. Sauté shallots for two minutes, add peppercorns and thyme, and sauté an additional three minutes. Add wine and reduce by ¾. Add demi-glace and simmer over medium-low heat for five minutes. Season with salt and pepper. Gradually add cornstarch mixture and return to boil over medium heat, stirring constantly until sauce coats the back of a spoon. Remove from heat and strain into another small saucepan.Heat strained sauce over medium heat and stir in roasted garlic and remaining butter. Remove from heat and cover until ready to serve.

Stephanie Wilson (Washington Blade photo by Michael Key)
Here’s one from chef Stephanie Wilson of Level One, winner of this year’s “Best Chef” award in the Blade’s Best of Gay D.C. readers’ poll.
Pork & Quinoa Meatballs with Cranberry Port Marmalade
Serving: 24 meatballs
Ingredients:
Pork and quinoa meatballs
2/3 cup quinoa
1 cup cooked ground pork
1 cup panko bread crumbs
1/2 cup grated zucchini
2 large eggs
½ cup grated parmesan cheese
3 scallions chopped
1 tablespoon chopped cilantro
3 garlic cloves minced
1 teaspoon sesame oil
1 tablespoon soy sauce
¼ teaspoon ground pepper
Cranberry port marmalade
2 cups fresh cranberries
8 oz ruby port
1 tablespoon shallots minced
1 garlic clove minced
1 teaspoon fresh thyme chopped
1 cup sugar
½ teaspoon kosher salt
¼ teaspoon ground pepper
In medium saucepan add quinoa, 1 1/3 cups of water and a pinch of kosher salt. Bring to boil and cook till tender 10-15 minutes. Spread on baking sheet and let cool.
In large bowl whisk eggs. Squeeze liquid from grated zucchini and add to eggs. Stir in parmesan, scallions, cilantro, garlic, sesame oil, soy sauce and pepper. Mix in the quinoa, cooked ground pork and panko. Let stand for 10-15 minutes.
Form mix into small meatballs. Heat large sauté pan with a two tablespoons oil. Working in batches brown all sides. Spray baking sheet with non stick spray and finish in 400 degree oven until heated through.
Heat small saucepan with one teaspoon oil. Add shallots and garlic and cook till tender. Add cranberries, port, thyme, sugar and salt and pepper. Reduce till cranberries are tender and there is a thick consistency. Add more sugar if needed.
In food processor, pulse mixture until somewhat smooth. Pour into shallow dish and cool completely.
On large platter arrange the meatballs with cranberry-port marmalade for dipping.

Patrick Vanas (Washington Blade photo by Michael Key)
These two are from Chef Patrick Vanas, another winner in this year’s Best of Gay D.C. awards. He works as a private chef and can be reached at [email protected].
Smoked Paprika Sweet Potato Croquettes with Coffee Maple Sauce
3 sweet potatoes
1 egg
1 teaspoon smoked paprika
2 tablespoons unsalted butter
½ teaspoon salt
Pinch of freshly ground pepper
1 slice white bread
1 egg
Milk
Panko breadcrumbs
Salt
Smoked paprika
Wrap potatoes in foil and bake one hour in 400-degree oven. Remove and allow to cool slightly. Place in bowl and add egg, paprika, butter, salt pepper and slice of bread torn into small bits, mix then allow mixture to cool in fridge about one hour. Shape into three” “logs” slightly thicker than your thumb, set aside in fridge for another hour.
Mix second egg and few tablespoons milk in pie dish and then in another pie dish add two cups Panko bread crumbs, salt and smoked paprika.
Sauce Method:
1 cup Maple syrup
½ teas instant coffee
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
Pinch of salt
Mix all ingredients in small sauce pan and bring to a simmer, a tablespoon of water might be needed to keep thin. Simmer a few minutes. Set aside.
Remove croquettes from fridge, coat with egg milk mixture, then roll in Panko crumbs mixture; set in clean dish ready to fry. In a shallow sauté pan add about ½ to one inch of vegetable oil and bring to about 340 degrees, add croquettes cooking about four to six at a time depending on size of pan, not to over crowd. Cook about four-five minutes turning to lightly golden on all sides. Place on paper toweled plate to cool and drain slightly. Finish rest of croquettes. Place sauce in ramekin and allow guests to dip or drizzle sauce over all and serve with Thanksgiving feast. They can be made and placed in warm oven until ready to serve. Makes about 10 to 12 depending on size. Can be made into smaller croquette balls.

Celery Soup (Photo courtesy of Patrick Vanas)
Celery Soup
The first time I had this was about 20 years ago at a friend’s house and was intrigued that the depth of flavor it had. When she explained the recipe at the dinner table I thought, “Wow that seems like a lot of work for soup.” Now I know many soups are complex, but this one is not. It’s a wonderful simple celery taste, a great way to start “Pre” Thanksgiving — not filling but great flavor. Can be made days ahead.
Ingredients:
1 bunch of celery (leaves/stems etc.)
1 shallot
1/3 cup olive oil (pure, not extra virgin)
2 quarts vegetable stock/broth
Salt and pepper
Pre-heat oven to 400 degrees.
Chop celery roughly and place in large ovenproof stock pot, (I use a five-quart size). Add shallot, olive oil, salt and pepper and sear a few minutes on high heat. Slice about 10-15 thin slices of celery and set aside for garnish or use leaves.
Add vegetable stock and place in oven and allow to braise about 90 minutes. I cover with foil to allow some moisture to escape to concentrate celery flavor.
Remove from oven and allow to cool slightly. I use an immersion blender and pulse to blend about five minutes. Use mesh strainer and strain into smaller pot to season with salt and pepper and olive oil and then place in kettle to heat to a simmer and reduce to low.
I use “demi tasse” cups to serve and let guests serve themselves with the leaves or slice of celery in cup ready to go. Serve with Parmesan Crostini. Makes about 15 three ounce portions.

Smokey Turkey Tortilla Soup
This one from Rosa Mexicano (with D.C.-area locations in Penn Quarter and in Chevy Chase) might be good to keep in mind for those inevitable turkey leftovers. The restaurant also has a Thanksgiving special for those who don’t feel like cooking. Visit rosamexicano.com for details.
Smokey Turkey Tortilla Soup
1 medium onion, roughly chopped
6 cloves garlic, roughly chopped
6 plum tomatoes, peeled, seeded and roughly chopped
1 jalapeno pepper, minced
½ can chipotle chiles en adobo
1 teaspoon dried oregano, rubbed gently between the palms
6 cups turkey broth
4 ounces tortilla chips, crumbled
Salt
2 cups cooked turkey, diced into ½ inch cubes
1/3 cup cilantro, finely chopped
4 ounces tortilla strips for garnish
½ cup grated Chihuahua cheese (Monterey jack can be substituted)
1 avocado, sliced into sixths lengthwise
Combine onion, and garlic with two tablespoons olive oil in a medium saucepan and cook over medium-high heat until translucent.
Add tomatoes, jalapeno, chipotles and oregano and cook 10 minutes more.
Add turkey broth and simmer an additional 30 minutes. Remove from heat, add tortilla chips and puree in small batches in a blender until smooth. Season with salt to taste and strain through a fine strainer.
Serve by dividing the warm cooked turkey into six soup bowls, topping with Chihuahua cheese, tortilla strips, cilantro and avocado slice.
Pour the hot broth over the garnish and serve immediately.

Brussels Sprout and Pancetta Slaw (Photo by Sam Armocido; courtesy Jonathan Bardzik)
This one is from local gay chef Jonathan Bardzik’s book “Simple Summer,” available at Amazon or through jonathanbardzik.com.
Brussels Sprout and Pancetta Slaw (serves six)
Who knew Brussels sprouts could taste light and fresh? This salad just gets better over time as the dressing lightly wilts the slaw. The sharp vinaigrette blends with salty-rich pancetta and the earthy sprouts.
Ingredients:
4 cups Brussels sprouts, trimmed and halved
For dressing:
1/2 cup diced Pancetta
1 shallot, minced
1/3 cup apple cider vinegar
2 tbs sharp, grainy mustard
1/2 cup olive oil — use the good stuff!
Directions:
Blanch Brussels sprouts in salted, boiling water for one minute. Remove to ice bath. When cool, drain and pat dry.
Sauté pancetta in one tablespoon olive oil over medium heat until crispy. Remove to drain on paper towels. Reserve fat to fry just about anything.
Whisk together shallot, apple cider vinegar, mustard, salt and pepper to taste.
Thinly slice Brussels sprouts and place in a bowl with some extra room.
While whisking, pour olive oil, in a thin stream, into vinegar mixture to form a creamy emulsion. Season to taste.
Dress brussels sprouts with half dressing and Pancetta. Let rest five-10 minutes and season to taste with additional dressing if needed.
Music & Concerts
Underdog glorious: a personal remembrance of Jill Sobule
Talented singer, songwriter died in house fire on May 1

I’ve always prided myself on being the kind of music consumer who purchased music on impulse. When I stumbled across “Things Here Are Different,” Jill Sobule’s 1990 MCA Records debut album on vinyl in a favorite Chicago record store, I bought it without knowing anything about her. This was at a time when we didn’t have our phones in our pockets to search for information about the artist on the internet. The LP stayed in my collection until, as vinyl was falling out of fashion, I replaced it with a CD a few years later.
Early in my career as an entertainment journalist, I received a promo copy of Jill’s eponymous 1995 Atlantic Records album. That year, Atlantic Records was one of the labels at the forefront of signing and heavily promoting queer artists, including Melissa Ferrick and Extra Fancy, and its roster included the self-titled album by Jill. It was a smart move, as the single “I Kissed A Girl” became a hit on radio and its accompanying video (featuring Fabio!) was in heavy rotation on MTV (when they still played videos).
Unfortunately for Jill, she was a victim of record label missteps. When 1997’s wonderful “Happy Town” failed to repeat the success, Atlantic dumped her. That was Atlantic’s loss, because her next album, the superb “Pink Pearl” contained “Heroes” and “Mexican Wrestler,” two of her most beloved songs. Sadly, Beyond Music, the label that released that album ceased to exist after just a few years. To her credit, the savvy Jill had also started independently releasing music (2004’s “The Folk Years”). That was a smart move because her next major-label release, the brilliant “Underdog Victorious” on Artemis Records, met a similar fate when that label folded.
With her 2009 album “California Years,” Jill launched her own indie label, Pinko Records, on which she would release two more outstanding full-length discs, 2014’s “Dottie’s Charms” (on which she collaborated with some of her favorite writers, including David Hadju, Rick Moody, Mary Jo Salter, and Jonathan Lethem), and 2018’s stunning “Nostalgia Kills.” Jill’s cover of the late Warren Zevon’s “Don’t Let Us Get Sick” on “Nostalgia Kills” was particularly poignant as she had toured with him as an opening act.
Jill was a road warrior, constantly on tour, and her live shows were something to behold. My first interview with Jill took place at the Double Door in Chicago in early August of 1995, when she was the opening act for legendary punk band X. She had thrown her back out the previous day and was diagnosed with a herniated disc. To be comfortable, she was lying down on a fabulous-‘50s sofa. “I feel like I’m at my shrink’s,” she said to me, “Do you want me to talk about my mother?”
That sense of humor, which permeated and enriched her music, was one of many reasons to love Jill. I was privileged to interview her for seven of her albums. Everything you would want to know about her was right there in her honest lyrics, in which she balanced her distinctive brand of humor with serious subject matter. Drawing on her life experiences in songs such as “Bitter,” “Underachiever,” “One of These Days,” “Freshman,” “Jetpack,” “Nothing To Prove,” “Forbidden Thoughts of Youth,” “Island of Lost Things,” “Where Do I Begin,” “Almost Great,” and “Big Shoes,” made her songs as personal as they were universal, elicited genuine affection and concern from her devoted fans.
While she was a consummate songwriter, Jill also felt equally comfortable covering songs made famous by others, including “Just A Little Lovin’” (on the 2000 Dusty Springfield tribute album “Forever Dusty”) and “Stoned Soul Picnic” (from the 1997 Laura Nyro tribute album “Time and Love”). Jill also didn’t shy away from political subject matter in her music with “Resistance Song,” “Soldiers of Christ,” “Attic,” “Heroes,” “Under the Disco Ball,” and the incredible “America Back” as prime examples.
Here’s something else worth mentioning about Jill. She was known for collaboration skills. As a songwriter, she maintained a multi-year creative partnership with Robin Eaton (“I Kissed A Girl” and many others), as well as Richard Barone, the gay frontman of the renowned band The Bongos. Jill’s history with Barone includes performing together at a queer Octoberfest event in Chicago in 1996. Writer and comedian Julie Sweeney, of “SNL” and “Work in Progress” fame was another Chicago collaborator with Sobule (Sweeney lives in a Chicago suburb), where they frequently performed their delightful “The Jill and Julia Show.” John Doe, of the aforementioned band X, also collaborated with Jill in the studio (“Tomorrow Is Breaking” from “Nostalgia Kills”), as well as in live performances.
On a very personal note, in 2019, when I was in the process of arranging a reading at the fabulous NYC gay bookstore Bureau of General Services – Queer Division, I reached out to Jill and asked her if she would like to be on the bill with me. We alternated performing; I would read a couple of poems, and Jill would sing a couple of songs. She even set one of my poems to music, on the spot.
Jill had an abundance of talent, and when she turned her attention to musical theater, it paid off in a big way. Her stage musical “F*ck 7th Grade,” a theatrical piece that seemed like the next logical step in her career, had its premiere at Pittsburgh’s City Theatre in the fall of 2020, during the height of the pandemic. The unique staging (an outdoor drive-in stage at which audience members watched from their cars) was truly inspired. “F*ck 7th Grade” went on to become a New York Times Critic’s pick, as well as earning a Drama Desk nomination.
In honor of the 30th anniversary of Jill’s eponymous 1995 album, reissue label Rhino Records is re-releasing it on red vinyl. Jill and I had been emailing each other to arrange a time for an interview. We even had a date on the books for the third week of May.
When she died in a house fire in Minnesota on May 1 at age 66, Jill received mentions on network and cable news shows. She was showered with attention from major news outlets, including obits in the New York Times and Rolling Stone (but not Pitchfork, who couldn’t be bothered to review her music when she was alive). Is it wrong to think that if she’d gotten this much attention when she was alive she could have been as big as Taylor Swift? I don’t think so.
Books
I’m a lesbian and LGBTQ books would have changed my life
Misguided parents pushing Montgomery County court case

As a child born in Maryland in the 80’s, I had very few LGBTQ+ role models other than Elton John and Ellen DeGeneres. In high school, I went through the motions of going out on Friday nights with boyfriends and dancing with them at prom, but I felt nothing. I desperately wanted to fit in, and it took me until my senior year of high school to finally admit to myself that I was different – and that it hurt too much to hide it anymore.
When I think back on those years, I feel the heartache and pain all over again. I used to lay awake at night begging God not to make me gay. When a boy on my Cross Country team accused me and my friends of being lesbians, I scoffed and said, “You wish.” I hid my true self in cheap wine coolers while my hate for myself festered.
I found healing in books, my creative writing class, and my school’s literary magazine. Writing allowed me to hold up a mirror to myself and see that I could be many things: a loving daughter and sister, a supportive friend, a dedicated member of the Cross Country team, and also a girl who wanted a girlfriend. In my love poems, I evolved from ambiguous pronouns to distinctly feminine ones. When I felt ready to tell my best friend, I showed her one of my poems. To my surprise, the world did not end. She smiled and said, “It’s a good poem. Are you ready to go to the mall?”
I’m one of the lucky ones. When I finally did come out to my parents, they told me they would always love me and want me to be happy. That’s not the case for more than 40% of LGBTQ+ youth, who are kicked out of their homes after they find the courage to tell their family who they truly are. We are facing a mental health epidemic among LGBTQ+ youth, with 41% seriously considered attempting suicide in the past year, the vast majority living in homes that aren’t accepting.
Some of the dissenting parents in Mahmoud vs. Taylor argue that inclusive books aren’t appropriate for elementary school kids. To clarify, these books are simply available in schools – they aren’t required reading for anyone. There is nothing sexual or provocative about stories like “Uncle Bobby’s Wedding” or “Jacob’s Room to Choose” that send a very simple, non-political message: We all are different, and we all deserve to be treated with respect. Opting out of books that show diversity, out of fear that it might “make kids gay” fails to recognize a fundamental truth: art, pop culture, even vegan food cannot make someone gay. I was born this way. There were times I wished that I wasn’t, and that was because I didn’t have books like these telling me it was OK to be who I am.
I wonder how many parents opting out of these books will end up having a LGBTQ+ child. It is both horrible and true that these parents have two choices: love and accept your LGBTQ+ child, or risk losing them. Now that I’m a parent myself, I feel more than ever that our one aim in parenthood is to love our kids for exactly who they are, not who we want them to be.
For several years, a grocery store in Silver Spring, Md., displayed a poem I wrote for my mother in my school’s literary magazine. I wrote about how she taught me that red and blue popples can play together, and that Barbie doesn’t need Ken to be happy. I imagine that maybe, a girl passing through the store read that poem and saw a glimpse of herself inside. That spark of recognition – of I’m not the only one – is all I wanted as a child. I was able to find my happiness and my community, and I want every LGBTQ+ child to be able to do the same.
Joanna Hoffman was born and raised in Silver Spring, Md. She is the author of the poetry collection ‘Running for Trap Doors’ (Sibling Rivalry Press) and is the communications director for LPAC, the nation’s only organization dedicated to advancing the political representation of LGBTQ+ women and nonbinary candidates.
Out & About
DJs to hold panel discussion on music, identity
Featured artists include DJ Chord, Tezrah and Jake Maxwell

Promethean Fundraising will host “Circuit Music: A LGBTQ+ Cultural Identifier,” an exclusive panel featuring influential LGBTQ DJs in the music industry, on Thursday, May 29 at 7 p.m. at the DC Center for the LGBTQ Community (1828 Wiltberher St., N.W.).
The event will provide a unique opportunity for attendees to engage with these groundbreaking artists as they share their journeys, discuss the cultural significance of circuit music, and explore how music can serve as a platform for advocacy and empowerment within the LGBTQ+ community. The featured artists are DJ Chord, Tezrah and Jake Maxwell.
This event is free and more details are available on Eventbrite.
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