For the first time in 40 Thanksgivings I will be the primary cook for the great American Feast. My grandmothers, mom, and step-mom have been at the helm for my entire life. Now that we are in Colorado and hosting our first TG, I am charged with preparing the meal (along with enormous assistance from the lovely Juliet).
A few times in the late 90s I did the turkey and in 2005 I made a 15 pound pan of Mac and Cheese for my only San Francisco Thanksgiving. (wound up hammered and singing Hank Jr on that occasion). However, this is my first go at the whole menu.
Of course, as I tend to do in my everyday cooking life, I take the best of what I learned from our great family traditions and meld them with my Italian tendencies and need to be "different".
My mother and step-father as well as some dear friends here in Colorado have graciously accepted to be guinea pigs for my first foray into the grand American feast. As you will see in my first course, tradition stands side-by-side with my travels and tastes.
If you happen to be in Colorado tomorrow, come see us and eat!
Hard Cheddar - Vermont
Farmstead Cow's Milk Cheese - New Hampshire
Carboncino - Soft Cheese with charcoal rind - Piedmont, Italy
Saint Andre - Triple Cream Cheese - France
Creminelli Wild Boar Salumi - Utah
Tres Petits Cochons (three little pigs) - Mousse Truffee (truffle, pork and chicken liver Pate')
3 types of olives (lemon Stuffed, Cerignola Nera, and Castelvetrano from Sicily)
Hand Rolled Deviled Eggs with Dijon Cream
Toasted Walnut and Butter Lettuce with French Feta and Walnut Oil Vinaigrette
Texas Ruby Red Grapefruit with Kiwi, Blueberry, Anjou Pear and Persimmon
Roasted Mary's Heritage Free Range and Organic Turkey (herb salt dry brined for 24 hours then barded with dry-rubbed bacon and butter-glazed)
Odie's cornbread dressing with sage pork sausage(my take on Tradition)
Russet Potato and Celery Root Puree'
Turnip and Pork Loin Hash
Caramelized Sweet Potatoes in the style of Singapore
Collards and Chard braised with onions, guanciale, and chicken stock
Turkey Giblet and Mushroom Gravy
Cranberry Chutney Negroni Style
Rhodes Slow Rising White Rolls and Salted Butter
Ellis County Texas Pecan Pie
Posh Bakery Lattice Apple Pie and Vanilla Bean Ice Cream
Odie's Pumpkin Pie
Fresh Whipped Cream with Mexican Vanilla
I Vini - The Wines
2010 Commaderie de la Bergemone Rose' Coteaux d'Aix en Provence
2004 Koehler Ruprecht Riesling Kallstadter Steinacker Kabinett
2005 Hexamer Riesling Meddersheimer Rheingrafenberg Spatlese * (thanks to Sean Beck)
2010 Sottimano Mate' Brachetto (still and dry)
2005 Terralsole Brunello di Montalcino (from our guests)
2005 Clarendon Hills Grenache Hickinbotham
2005 Taylor Fladgate LBV Porto
Amaro e Grappa
Happy Thanksgiving to All Blissful Adventurers!
Michael and Juliet