Thanksgiving might be the most personal meal of the year, so we asked a handful of chefs, winemakers, retailers and artisans a simple question: What’s on your table this year? From family standbys to a few curveballs, here’s what the pros are actually cooking, pouring, and proudly serving.

Sean Blomgren, Executive Chef, The Lodge at Spruce Peak: “I always get a turkey from Triple J Pastures and smoke it on the Traeger — that’s become my one non-negotiable Thanksgiving ritual. I try to get all the prep done a couple days ahead, mostly so I can actually enjoy the cooking instead of scrambling. As long as there’s an embarrassing amount of butter, cream, and stock within arm’s reach, I’m happy. We make cranberry sauce from scratch every year, out of pride or tradition, but everyone secretly eats more of the canned stuff — myself included.”

Ethan Joseph, Head Winegrower & Vineyard Manager at Shelburne Vineyard: “Thanksgiving this year will be at my sister's house and she’s a devout family traditionalist. All the classics will be there with a family recipe twist...my dry rubbed roast turkey, Granny Jo's candied sweet potatoes, Uncle Paul's buttermilk biscuits, my sister's sweet corn casserole, and so on. Despite everyone's best efforts, we leave the cranberry sauce to the professionals and serve it fresh from the can. Along with our own fresh pressed cider, I'm bringing Vino Freddo from Vermont's Farmer Wines and will hopefully get my hands on a New Jersey white wine, as that’s where we’ll be.

Elizabeth Cooper, National Sales Director, Fess Parker Winery & Vineyard: “This Thanksgiving we will be heading to the Florida Keys to spend the holiday with our kids, and that means a nontraditional seafood dinner…lots of stone crab, lobster and hogfish. The wine pairing will also be a bit nontraditional, but one of my favorites—Epiphany Grenache Blanc from Rodney's Vineyard at Fess Parker, is the perfect pairing for seafood. In addition, we’ll be serving off dry riesling from Fess Parker and a delightful Morgon from La Pierre…old world varietals from the new world and traditional old world.”

Laura Sorkin, Co-Owner, Runamok Maple: “I go old school for Thanksgiving, since it is only once a year that we have a whole roast turkey. In the past few years, it has not been so much what we make, but how we make it, that has become controversial. My son is in his last year at the Culinary Institute of America (CIA) and has his ideas about technique. I went to French Culinary and, according to some in the family, can be somewhat domineering. Last year we made the meal together and it became so contentious that our guests entertained themselves by watching us battle it out. There was heated debate over the turkey stock. Words were spoken.”

Doug Paine, Executive Chef, Westport Hospitality (Bleu Northeast Kitchen, Juniper, Brick): “We always do a pretty traditional Thanksgiving meal with turkey, stuffing, gravy, mashed potatoes etc. Once in a while, we'll throw in some wild game like duck or venison, but one thing I always make is fresh cranberry sauce. I know a lot of people like the jelly in a can, but I've known Cranberry Bob from the Vermont Cranberry Company for a long time, and you can't beat the freshness and quality of his berries. I like to cook them down with a touch of spice and maple sugar.”

Ali Cheevers, Director of Sales, M.S. Walker: “I don’t think I’m alone, as an industry person, in struggling with the ‘Better for You’ category of low- and non-alcohol wine…most just don’t compare to the real deal. Several family members are taking a step back from alcohol, and to make them feel included, I’ll be serving the Dr. Fischer Steinbock Riesling Brut Zero Sparkling NA. German Riesling’s natural acidity and aromatics help replace the body that’s lost when alcohol is removed, and the bubbles add texture. Dr. Fischer’s Steinbock line is one of the few non-alcoholic options that truly feels like a celebration.”

Kevin Clayton, Owner, Village Wine & Coffee: “We usually spend our Thanksgivings at friends’ houses, and we bring wine, of course. I like starting with Champagne or Cremant. Michele’s Yohanna Suzzana (by winemaker Michele d’Aprix) is a great sparkling wine. as it’s so light and easy. Pinot Noir rules the day for me. A good Willamette Pinot with eight years of bottle age... perfect. And, of course, Moscato D'Asti for the final dessert courses.”

Matthew Peterson, Owner/General Manager, May Day: “To me, Thanksgiving dinner is not complete without green bean casserole. I love to make it every year! Fresh green beans, home made cream of mushroom soup and as much Parmigiano you can fit in a Pyrex dish. I do have a soft spot for the French’s crispy fried onions on top.”

Dominic Metcalfe, Vermont Distillers: “We always have some homemade cranberry orange relish paired with a bottle of Metcalfe's Cranberry Liqueur.”

Some responses have been edited for length.