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1. If you could only bring one dish/item to Thanksgiving dinner, what would it be?
Lasagna – This is a staple that we always do. A ragu made with pork, chicken, and beef, layered with noodle, ricotta, béchamel, pecorino and parmesan. This was something my family always made together. It was always thrown in with the turkey on Thanksgiving.
2. What memories do you have of making your first turkey?
Cooking with my parents when I was young, I remember the giant meat baster and the great glazing on meat. My parents were such great cooks! I come from a family of cooks, my mom was taught by her mom and my dad was French. Our whole family revolved around food.
3. What advice would you pass along to others making/hosting their first Thanksgiving?
Bring three bottles of wine: one for guests, one for yourself, and one for chef for the sauce and stock!
4. What does Thanksgiving mean to you?
Family first. We have a big celebration around 30 people at least.
5. What are must haves or unique dishes that you have on your Thanksgiving table?
We always do a Greek and Italian themed Thanksgiving together with long time partner, Katina Malliotakis at Michael’s Bar and Grill (Katina’s family restaurant) We have antipasti, Dolmades, Lamb, Turkey, and Lasagna. Katina’s mom makes the turkey. It’s an incredible feast.
Pepe Kehm is the creator behind Peno’s Italian Soul Food in Clayton. His inspiration comes the mountainous region of Calabria in Italy, vast with resources of the mountains and seas, and influenced by trade from Greece and North Africa. His mother’s family immigrated from Calabria and settled down on The Hill, but the traditions and stories of life in Italy were always around, influencing Pepe to this day. All of this is evident in Pepe’s menu, with main protein selections of seafood, lamb, and veal, and ingredients like chickpeas and Moroccan olives.