It’s been a while since I’ve written–too busy with the daily work. Here’s our menu this Thanksgiving. Recipes to come when I can confirm success:
Gougeres with smoked salmon
Winter salad with persimmons and cranberries
Heritage breed turkey two ways: Black truffle roasted breast, braised legs and thighs
Wild mushroom bread pudding
Homemade rustic bread rolls and butter from Gilt Creamery
Pumpkin souffle with bourbon sauce
I haven’t heard from our sommelier what we’re drinking. Probably a Pinot Noir from Sonoma County. But he could surprise me.