With friends, every Table feels like family.

This holiday season, Everytable teamed up with My Friend’s Place, an LA non-profit supporting unhoused young people, and their alumni member, Chef Shane Tavarez, to bring a special scratch-cooked meal and story to our menu.

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Upon his release, Corbin was determined to forge a new path. He began working in kitchens, where his raw talent and deep understanding of flavor quickly became evident. His breakthrough came when he joined the team at LocoL, a revolutionary fast-food concept spearheaded by chefs Roy Choi and Daniel Patterson, designed to bring affordable, high-quality food to low-income communities.

This opportunity set the stage for Corbin’s next venture—partnering with Patterson to open Alta Adams, a "California Soul" food restaurant focused on using local produce and healthier ingredients to reimagine the dishes he grew up making with his grandmother. Alta Adams earned widespread acclaim, withEsquire,Thrillist, and theLos Angeles Timesnaming it among the best restaurants in the country, andThe Hollywood Reportercalling it "Black Hollywood's top restaurant.

Inspired by The Great Migration of African Americans from the South to the West, Corbin infuses traditional family recipes with fresh ingredients local to California.

Beyond the food, Corbin is passionate about creating opportunities for those who have been overlooked by society. He actively hires and mentors formerly incarcerated individuals, understanding firsthand the difficulties of reintegration and the need for second chances.

Through his leadership, Alta Adams has become more than just a restaurant—it’s a space of empowerment, providing career pathways and a sense of belonging for those looking to turn their lives around.

Corbin’s approach to food is deeply personal. His dishes are vibrant, fresh, and balanced, paying homage to the flavors of his grandmother’s kitchen while reflecting his own evolution as a chef.

At Alta Adams, Corbin’s menu reinterprets classics, offering dishes like braised oxtails with heirloom beans, black-eyed pea fritters, and his signature cornbread with honey butter. Each plate tells a story, bridging the past with the present, honoring heritage while embracing the possibilities of the future.

From kitchen to table, the making of the meal

Everytable Chef Tim Reardon and Chef Keith Corbin join forces in the kitchen to bring you this must have new meal.

Visit our YouTube channel for more BTS, interview footage and more.

The Magic of California Ingredients

Get the My Friends Plate recipe!

Get the My Friends Plate recipe!

Servings: 4
Difficulty: Medium
Prep time: 30 min
Cook time: 30 min

Portion size:

4 oz Turkey (per person)
½ cup Sweet Potato Mash
½ cup Cranberry Stuffing
¼ cup Brussels Sprouts
3 Tbsp Chipotle Cider Gravy
2 Tbsp Cranberry Chutney

Ingredients

Gumbo:

Ingredients

1 lb Your favorite turkey recipe, sliced

Cranberry Stuffing:
2 tsp Neutral Cooking Oil
¼ cup Yellow Onion, diced (about ½ of a small onion)
⅓ cup Celery, diced (1 medium stalk)
2 ¾ cup Croutons
1 cup Vegetable Stock or Broth
¼ cup Dried Cranberries
2 Tbsp Parsley, chopped
1 Tbsp Fresh Thyme Leaves
2 tsp Fresh Rosemary, chopped
½ tsp Garlic Powder
½ tsp White Pepper
½ tsp Smoked Paprika
½ tsp Kosher Salt

Sweet Potato Mash:
4 ½ cup Water
3 ¾ cup Sweet Potato, peeled & diced (about 1 lb)
¼ cup Heavy Cream
2 Tbsp Unsalted Butter
1 Tbsp Honey
¾ + ¼ tsp Kosher Salt
¼ tsp Nutmeg
¼ tsp White Pepper
pinch Cayenne

Brussels Sprouts:
2 ½ cups Brussels Sprouts, thinly sliced (about ½ lb)
1 Tbsp+2 tsp Neutral Cooking Oil
1 Tbsp Lemon Zest (zest from about ½ of a lemon)
1 tsp Fresh Rosemary, chopped (or ½ tsp dried ground rosemary)
½ tsp Kosher Salt
½ tsp Black Pepper

Chipotle Cider Gravy:
¾ cup Yellow Onion, diced (1 small onion)
1 Tbsp Neutral Cooking Oil
2 tsp Maple Syrup
2 ¾ + ¼ cup Chicken Stock, separated
⅔ cup Apple Cider
¼ cup Heavy Cream
1 Tbsp Apple Cider Vinegar
1 Tbsp Chipotles in Adobo, chopped
1 Tbsp Worcestershire
1 tsp Fresh Rosemary, chopped (or ½ tsp dried ground rosemary)
½ tsp Salt
¼ tsp White Pepper
3 Tbsp Cornstarch 2 oz
2 Tbsp Unsalted Butter, cold, cut into cubes

Cranberry Chutney:
1 ½ cup Frozen Cranberries
½ cup Sugar
⅓ cup Apple Cider
⅓ cup Water
¼ cup Honey
2 Tbsp Lemon Juice
1 Tbsp Fresh Ginger, finely minced (or 1 tsp ground ginger)

Steps

Prep and cooking instructions: Prep all ingredients before getting started.

Ingredients

1 lb Your favorite turkey recipe, sliced

Cranberry Stuffing:
2 tsp Neutral Cooking Oil
¼ cup Yellow Onion, diced (about ½ of a small onion)
⅓ cup Celery, diced (1 medium stalk)
2 ¾ cup Croutons
1 cup Vegetable Stock or Broth
¼ cup Dried Cranberries
2 Tbsp Parsley, chopped
1 Tbsp Fresh Thyme Leaves
2 tsp Fresh Rosemary, chopped
½ tsp Garlic Powder
½ tsp White Pepper
½ tsp Smoked Paprika
½ tsp Kosher Salt

Sweet Potato Mash:
4 ½ cup Water
3 ¾ cup Sweet Potato, peeled & diced (about 1 lb)
¼ cup Heavy Cream
2 Tbsp Unsalted Butter
1 Tbsp Honey
¾ + ¼ tsp Kosher Salt
¼ tsp Nutmeg
¼ tsp White Pepper
pinch Cayenne

Brussels Sprouts:
2 ½ cups Brussels Sprouts, thinly sliced (about ½ lb)
1 Tbsp+2 tsp Neutral Cooking Oil
1 Tbsp Lemon Zest (zest from about ½ of a lemon)
1 tsp Fresh Rosemary, chopped (or ½ tsp dried ground rosemary)
½ tsp Kosher Salt
½ tsp Black Pepper

Chipotle Cider Gravy:
¾ cup Yellow Onion, diced (1 small onion)
1 Tbsp Neutral Cooking Oil
2 tsp Maple Syrup
2 ¾ + ¼ cup Chicken Stock, separated
⅔ cup Apple Cider
¼ cup Heavy Cream
1 Tbsp Apple Cider Vinegar
1 Tbsp Chipotles in Adobo, chopped
1 Tbsp Worcestershire
1 tsp Fresh Rosemary, chopped (or ½ tsp dried ground rosemary)
½ tsp Salt
¼ tsp White Pepper
3 Tbsp Cornstarch 2 oz
2 Tbsp Unsalted Butter, cold, cut into cubes

Cranberry Chutney:
1 ½ cup Frozen Cranberries
½ cup Sugar
⅓ cup Apple Cider
⅓ cup Water
¼ cup Honey
2 Tbsp Lemon Juice
1 Tbsp Fresh Ginger, finely minced (or 1 tsp ground ginger)