It’s the What Ya Got Cookin'? -Thanksgiving Edition, a beloved tradition here on Midday, going all the way back to...2016! Tom's guests today are two of Baltimore's pre-eminent culinary masters:John Shields is the chef and proprietor, along with John Gilligan, of Gertrude’s Restaurant at the Baltimore Museum of Art, and the author most recently, of The New Chesapeake Kitchen;David Thomas is the chef and co-owner with his wife Tonya of Ida B’s Table, a “modern soul food restaurant” on Holliday Street in downtown Baltimore; and a winning contestant on last night's (11/21) episode of the hit show, Chopped, on the Food Network!Later in the hour, a brand new segment, Midday with My Mom: Tom Hall's mother, Rosemary Hall, is in the house with our good friend, retired Baltimore restaurateur Sascha Wolhandler, and they'll share their memories of Thanksgiving dinners -- and desserts -- and the many ways that the kitchen helps bring families together.But first, with the magical day of Thanksgiving upon us: Maybe you haven’t quite gotten your act together yet, and you’re at the brink of despair and panic. Or, conversely, maybe you’re completely on top of everything, and you risk making a mistake born of over-confidence.Either way, or somewhere in between, Chefs David and John are here to talk you through any and all of it, and we’ll do what we can to help you make sure everything goes smoothly and tastes terrific tomorrow.But most importantly, we’re looking forward to hearing about your family’s special Thanksgiving traditions. Your favorite recipes, your favorite memories, your favorite part of what, for many folks, is their favorite holiday of the year.The Thanksgiving Day marathons Tom mentioned are part of the annual Y Turkey Trot Charity 5K -- the YMCA's sponsored 3.1 mile charity runs, held at locations across Central Maryland and the Eastern Shore, to raise funds to help children and families living in poverty in your community. Follow the link for locations, routes and times. Here are a few of the recipes mentioned during today's show:Gertie’s Sauerkraut and Apples (from Chef John Shields)6 tablespoons butter or olive oil4 slices bacon, cut into one half inch pieces (optional)1 small onion, thinly sliced3 tart apples, peeled, cored and thinly sliced2 jars (2 pounds each) sauerkraut, drained1 bottle (12 ounces) beer, allowed to go flat1 teaspoon caraway seedsalt and black pepper to tasteIn a heavy pot, melt the butter and if using bacon, render the pieces for a few minutes. Add the onion and apples. Saute 3 to 4 minutes.Place sauerkraut in the pot. Pour in the beer, caraway seed, and salt and pepper. Toss together and bring to a boil. Cover tightly, reduce the heat, and simmer for 45 minutes. Alternatively, bake in an over preheated to 350 degrees for 1 hour.Serves 8Note: For an uptown version of this dish I substitute 2 cups of dry champagne for the beer and add 1 teaspoon minced ginger while saut\u233\uing the onion and apples.----------------------Poached Pears and Chocolate (from Sascha Wolhandler)4 Pears2 cups Water\u189\u cup Sugar1 teaspoon vanilla1 cinnamon stickFor the Chocolate sauce:8 oz. bittersweet chocolate chips1 pint whipping creamDash of a favorite liquor (optional)Procedures:Peel and core the pears.Heat water and sugar, cinnamon stick, and vanilla to a soft boil until the sugar dissolves.Set peeled and cored pears into the mixture, standing upright.Poach for 15 minutes until pears have softened, slightly.Let cool in the liquid.Make the chocolate sauce:Heat the cream till almost a boil,Take off the heat, add chips and stir till chocolate totally dissolves.Add a dash of liquor (optional)Assemble: Stand pear on plate and drizzle with chocolate sauce.---------------------Two-Ingredient Pumpkin-Spice Cake (from Sascha Wolhandler)1 16 ounce can of pumpkin pur\u233\ue1 spice cake mixProceduresCombine two ingredients.Pour into greased square cake pan and bake.Voil\u224\u! A delish little cake!