| Greetings! |
Fall is officially upon us as we begin this issue of Food For Thought. As the seasons change and the weather gets cooler, we're thinking about comfort food and how it continues to pop up on menus across the country. We're also looking ahead to the holidays, starting with Thanksgiving which is only a few short weeks away. Finally, we're talking to Todd Young, executive chef for Bain Capital in Boston about feeding a captive audience of high powered professionals five days a week. |
| Will Your Thanksgiving Be Traditional or Modern? |
 Though Thanksgiving wasn't an official federal holiday until 1941, the first Thanksgiving celebration was that of the colonists at Plymouth in 1621. The menu, however, was far from what we consider traditional today. Check out some of the menu possibilities here. For a more modern menu selection, see what the Food Network suggests here. |
As much as we love summer, we're really excited for fall. And what's not to look forward to - there's a whole new range of flavors and foods to experiment with in the kitchen. Fall is a great time to get back to the comfort foods we loved growing up and give them a modern twist. This 
From the dining room on the 32nd floor of 111 Huntington Ave. in Boston, Todd Young not only has a unique perspective on the city and its surrounding suburbs, but also on the foodservice world. As executive chef for Sebastian's Catering at Bain Capital, Young has the unique challenge of feeding a captive audience of hard working professionals five days a week.