“I grew up in New Hampshire on my grandparents’ farm,” says Frank McClelland, culinary director, farm liaison, and CEO of Beverly’s Frank. Thanksgiving at his house, McClelland says, was a robust affair, and one that combined food, family, and a connection to the land on which they lived. “My favorite memory is helping prepare the house for guests,” he says. “The food always took center stage. Everything was from our farm.”
These days, McClelland spends Thanksgiving Day at the restaurant (this year, the restaurant will serve a multicourse menu, which includes slow-roasted turkey, truffle-Madeira gravy, fennel sausage
