Hyatt Regency executive chef Jason Poole and his crew will cook 16 25-pound turkeys and 20 standing rib roasts as part of the hotel’s Thanksgiving meal.
Hyatt Regency executive chef Jason Poole and his crew will cook 16 25-pound turkeys and 20 standing rib roasts as part of the hotel’s Thanksgiving meal. Hyatt Regency
Hyatt Regency executive chef Jason Poole and his crew will cook 16 25-pound turkeys and 20 standing rib roasts as part of the hotel’s Thanksgiving meal. Hyatt Regency

Feast Q&A: Jason Poole, of Sacramento’s Hyatt Regency, on serving Thanksgiving

November 22, 2014 10:00 AM