<http://schema.org/articleBody>
" Abigail Reid makes biscuits. &lt;p&gt;From left: Billy Reid, chef John Currence, and painter Audwin McGee investigate the hunting conditions before the cooking begins.&lt;/p&gt; This roux-rich gravy is infused with Southern flavors. Chef John Currence's house made bacon. John Currence uses bacon made at his restaurant Big Bad Breakfast in this Southern take on a Thanksgiving classic. This crystal decanter evokes the heirloom Southern charm that inspires Reid and his classic clothes. Reid's cap reads \"Make Cornbread Not War\". &lt;p&gt;Roux for gravy browns in a cast-iron skillet.&lt;/p&gt; Just out of the oven. Local eggs. Walton and Jamie Reid. The beginnings of a great dessert. Billy Reid's chess pie and John Currence's traditional Cajun spice cake, G\u00E2teau de Sirop, vie for guests' attention. Sweet tea, a true Southern classic. The full Thanksgiving spread."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/slideshow/alabama-designer-billy-reid-s-southern-thanksgiving>