Travel writer and photographer Lola Akinmade Åkerström paid a visit to Four Seasons Hotel Baltimore during the holidays to discover the secret to lovely leftovers: a turkey burger topped with cranberry relish, mashed potatoes and gravy. Here’s her behind-the-scenes photo essay:
What to do with holiday leftovers? Chef Zachary “Zack” Mills of Wit & Wisdom, A Tavern by Michael Mina, showed me how to use traditional holiday ingredients to create a grilled turkey burger, and also shared his grandma’s recipe for zesty cranberry relish. Plus, I got an insider’s peek at Baltimore’s Japanese-fusion restaurant PABU.
Chef Zack Mills working at the open-plan kitchen at Wit & Wisdom.
Prepping and basting a hamburger bun with butter.
Chef Zack grilling the fresh turkey patty as well as the buns
Once the patty and buns are fresh off the grill, Chef Zack first tops the bun with a generous dollop of leftover mashed potatoes followed by gravy.
Then he adds zesty cranberry relish to the grilled turkey patty.
Once the layering is complete, he completes the burger with the grilled top bun.
Chef Zack shows off his gourmet holiday leftovers turkey burger.
Chef Zack inspecting and cleaning off appetizer and dinner plates before they leave the kitchen.
Sous chef plating up dinners in the open kitchen of Wit & Wisdom.
Chef Zack overseeing the chefs and cooks as they work the stoves, grills, and ovens in the kitchen.
Preparing hors d’oeuvres while a pot pie warms under a heating lamp.
Grilled seafood ready to serve. A cook peels fresh pink cauliflower.
Mixing up cocktails and serving sake at the PABU bar.
Kitchen staff folding napkins, preparing room service meals, and going about their evening tasks.
A quick peek at the PABU kitchen with its ever-busy chefs.
Images and text courtesy of Lola Akinmade Åkerström. View more of Lola’s behind-the-scenes kitchen shots from Four Seasons Hotel Baltimore.