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As for the necessary components, John Currence, the James Beard Award-winning chef and restaurateur behind City Grocery, Bour, Big Bad Breakfast, Snackbar, and Lamar Lounge in Oxford, Mississippi, tells Eater a specific savory profile is in order: It needs lots of celery, lots of onion, and lots and lots of sage to make a plain, traditional turkey dressing
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Transparency in material quality and shipping times also emerges as a key concern for those purchasing from global marketplaces like Alibaba
But first let me show you a couple of style inspiration boards that I created with a couple of other looks
For many, this is one of the biggest differences between a supper club and a restaurant, but it's not an unsurmountable one if you know how to navigate the situation
