Barbecue master Adam Perry Lang cooks a Thanksgiving feast

Fleur Perry Lang and daughter Noa prepare a French salad.   (Kirk McKoy / Los Angeles Times )

Barbecue chef Adam Perry Lang carves the turkey.

Thanksgiving table.

Mushroom dressing with dried sage.   (Kirk McKoy / Los Angeles Times )

Mushroom dressing.

Parsnips were served.

Butter is added to the corn pudding.

Butter and honey are added to the corn pudding.

Fleur Perry Lang sits for the Thanksgiving feast.

Pumpkin pie with maple whip cream.

Cranberry sauce.

Traditional gravy.

Parsnips were included in Adam Perry Lang’s Thanksgiving meal.

Friends and family gather for chef Adam Perry Lang’s Thanksgiving feast.  (Kirk McKoy / Los Angeles Times)