The Menu

As most of you know, I have the tendency to go overboard, and Thanksgiving is certainly no exception. We are headed North to Petaluma to indulge in a multitude of culinary wonders with our friends Brett and EP. It will be a collaborative effort that will include the following:

Appetizer:
Hog Island Oysters with champagne vinegar mignonette
Stuffed mushrooms with Italian sausage and marscapone

Starter:
Butternut Squash Soup with fontina cheese crostini
Rosemary sea salt rolls

Main:
Herb Roasted Turkey w/ Truffle Butter
Fried Turkey

I know. Two turkeys? Really? We are doing a side by side taste test, not to mention making an attempt to fill our freezers in one shot. I am not even going to tell you how big these suckers are.

Wild mushroom brioche stuffing
Babs' famous cornbread stuffing (because it's that good)

Again...2 kinds of stuffing? Yes. They say variety is the spice of life.

Baked parmesan mashed potatoes w/ pancetta
Candied yams (a must!)
Steamed cranberry beans (I'm told they are a sight to be seen)
Pear, brandy, walnut cranberry sauce
Canned cranberry sauce (just because)

Dessert:
Peen's famous pecan pie
Pumpkin Roulade with ginger buttercream

And of course, there will be wine. Perhaps starting with some cava, or proseco, or maybe some Veuve. Eeps is fully embracing the holiday spirit and digging into the bowels of her wine fridge to bring out the big guns:

Archery Summit Reserve
Rochioli Pinot noir
Jordan Cab

Plus we will be cracking into the 29 year old port that we gave her for her birthday.

Below are a few pics in attempt to showcase it all coming together.

It is no secret that I love food. And nothing beats good food paired with a ridiculously good glass of wine. But most of all, I love sharing it with friends and family. I could not be more thankful for that. Cheers!

First things first....a glass of vino for the chef