NOVEMBER 2020 83THANKS, BRODO
tavel bristol-joseph, Emmer & Rye, Hestia,
Kalimotxo, Henbit, and TLV, Austin
“After eating heavy food on Thanksgiv-
ing, it’s nice to have something lighter the
day after,” says 2020 F&W Best New Chef
Tavel Bristol-Joseph. His agnolotti feature
a smart shortcut—store-bought fresh
lasagna sheets—and are served in a broth
made from leftover turkey bones. (See
p. 87 for the recipe for Mashed Potato and
FOOD STYLING: TORIE COX; PROP STYLING: CLAIRE SPOLLENHam Agnolotti in Turkey Bone Broth.)