I had a great time with chef Brad Wise at Trust as he cooked up three novel vegetable dishes for Thanksgiving. For two he goes full out with what he’s best known for—grilling—creating Grilled Broccolini with Sumac Yogurt and Za’atar and Oak Fired Inspired Potatoes with Radish Butter and Vinegar Whipped Cream. Sooo good! The third, Beet and Feta Salad, made me squirm because I hate, truly hate beets. But I actually really enjoyed this dish, so I expect beet lovers to swoon. You’ll find my story and Wise’s recipes in this weeks Food section in The San Diego Union-Tribune. Happy Thanksgiving!