Chef Eric Ehler brings an OG green bean casserole to the table, but with kicked up flavor. He's the chef owner of the best damn Za joint in San Francisco: Outta Sight Pizza.

@intheweedz @thatsouttasight

Our Table is a Potli series highlighting the diversity of experience of the cannabis and culinary communities.

Tell us about your family!

My family is super complicated! We have a lot of love for each other, but we are very non-conventional. In short, I come from very diverse family; I am one of 4 kids, 3 of them being adopted.We are all very different, but we all appreciate each others company, and really value being together during the holidays. Everyone in my family loves food, so naturally (as a chef), I try and cook for them as much as possible. For the first few years of me being a chef, my family always insisted on giving me the "day off", so they tried to cook. It never worked, and I have made all of our holiday meals since becoming a chef. Cooking for people that you love never feels like work. Oh, and they always offer to do the dishes.

What was your Thanksgiving table like? Did your family eat “traditional” Thanksgiving foods?We ate all the classics - over cooked turkey, cranberry sauce, stove top stuffing, stewed fruit, pumpkin pie, green bean casserole, buttery rolls, and of course gravy smothered all over everything. To sum it up, we ate the quintessential Thanksgiving foods.

Looking back on your Thanksgiving experiences, is there anything you’ve learned or would like to pass on in your traditions going forward?

Getting older (and wiser?), I am starting to prioritize the idea of eating together as a family. My family growing up always valued eating together, but once everyone moved away from home, it made it harder and harder. It is difficult and stressful to try and always get the family together to eat on holidays, but I want to do as much as possible in the future, to make that happen. I also want to use these family meals to introduce new foods to my family!

What’s a Thanksgiving recipe you’d like to share?

I shared my OG Homemade Green Bean Casserole recipe. It always hits, and family always digs it. They are always saying "its like the stuff from a can, but like FRESH and with MORE FLAVOR!". I make it every holiday I can, and they still rave about it. They are probably just being polite!

INGREDIENTS

• mixed fresh beans (haricot vert, blue lake, french green, yellow wax, dragon tongue, romano), trimmed of stem, and cut in half

• 4oz shiitake, chopped

• 4oz cremimi, chopped

• 4oz beech mushroom, chopped

• 1 small onion, small dice3 cloves garlic, minced

• 3T schmaltz or butter

• 2 sprigs of thyme

• 8 oz veggie broth or homemade mushroom broth or chicken broth

• 4 oz cream

• 3t brandy

• 1T salt

• 2T corn starch

• 1.5 cups french fried onion topping (½ cup + 1 cup)

• 2T gribnes (fried chicken skin leftovers)

• 2T grated parmasean cheeseFresh dill sprigs

• Potli Sriracha to top, optional

INSTRUCTIONS

Preheat oven to 350F.Bring a pot of water to a boil, season with salt. Should be salty as the pacific! While the water comes to a boil, trim and cut the mixture  of beans. Once water is at rapid boil, add in mixed beans. Reduce to simmer, and cook for 5 minutes. Drain. In saute pan, melt schmaltz (or whatever fat you are using). Add in onions and garlic, then continue to saute until they are translucent. Add in half of the mushrooms, and sprig of thyme. Adjust heat to medium, and continue to saute. Once the mushrooms have cooked down to half their original size, add in the rest of the mushrooms. After the mushroom and onions mixture is fully cooked, a bit caramelized, add in brandy. Cook on high heat, while constantly stirring, for about 30 seconds. Remove pan from heat. In a small bowl, mix together broth, cream, and starch. It is very important that the starch has completely dissolved. Add to pan, and mix with whisk. Turn heat to medium - high, and stir until sauce has thickened. It should be the consistency of mayonaise. Season with salt and pepper. Once mushroom sauce is to desired seasoning, mix in ½ cup french fried onion topping, and your par cooked bean mix. Once combined, pour mix into casserole dish. Top with remaining onions, cheese, and gribnes. Bake for 25 minutes, or until bubbly, toasty, and delicious. Top with fresh dill and Potli Sriracha if desired!