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Nov 23

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

Apple-cranberry tart

I haven’t heard from our sommelier what we’re drinking. Probably a Pinot Noir from Sonoma County. But he could surprise me.

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