For the Moment

Gordon Hammersley, Hammersley's Bistro, Tremont St. "Oysters on the half shell with as much champagne as we can get in. Turkey with a myriad of vegetables--turnips brussels sprouts my favorite, lots of rutabaga I love Rutabaga gizzards of turkey made into confit--braised in duck and goosefeet. cranberry sauce with scotch bonnet hot peppers and gravy--in the restaurant business we call it sauce, at home we call it gravy.

Michael Kornick, Four Seasons Hotel, Boston. Soup of cepes (mushrooms) Roast Wild Duck served with fresh huckleberry stuffing with chestnuts, local apples, sage Beets Shallots Salad with marinated brussel sprouts and endive Small apple and pear turnovers

John Lee, Cafe Tabac Pheasants--stuffed with black truffles in a madeira sauce. Quail seasoned with thyme and jupiter berries and lemon--grilled outside on my fire escape. Squabs--pre-marinated for days in star anise, soy sauce, honey. Bread stuffing Broccoli rabe Brussels sprouts Cranberry Sauce Chocolate cake, Lemon meringue pie

Max Mattes, the Harvest, Brattle St. "We'll be serving dinner here and most of us will be having a cold turkey sandwich"

Jam Navaraj, Locke Ober, Winter Pl. "I'm going to my mother-in-law's house where she'll make smoked codfish and potatoes--she's from Portugal, I'm from Thailand. We don't eat turkey."

Raymond Ost, Julien, Hotel Meridien Rack of lamb Very nice pumpkin soup

Eric Ripert, La Bernadin Pumpkin soup made with foie gras Capons stuffed with cepes mushrooms Pumpkin tarte (keep tradition)

Andree Robert, Maison Robert "It's pretty basic American. The Thanksgiving meal is the same for everybody. That's the nice thing about it." Roast goose, because we like goose better. Red cabbage Potatoes Chestnut pie

Andre Soltner, Lutece "We've spent Thanksgiving with the same friends for 30 years. The main course and dessert has always been the same. We'll have a real American Thanksgiving: Turkey Pomme (de terre) puree--[mashed potatoes] Cranberry sauce Sweet potato Terrine of pork's head [pate] with vinaigrette. A bread pastry--cottage cheese with cream and onions and bacon. Tarte flambee Mince pie, pumpkin pie

Edward Tolini, Le Bocage--Watertown MA Native turkey from Essex Braised rabbit with polenta (corn meal mush not unlike grits, but tighter, more' dense) Apple pie Pecan pie Some kind of anti pasto--eggplant

Mealtime Messiah Michael P. Berry, director of Harvard Dining Services "I don't cook. I'm around it all day. I hate to cook." Turkey from New Hampshire Stuffing Mashed potatoes Pecan and Pumpkin Pie Maybe some wine."