Gobble Gobble!
October 15, 2013
Thanks Giving Dinner done differently
This year wasn’t the typical free for all, cut out the messy bowls, dirty table clothes and portion procrastination.
I wanted to try to do a neat plated dinner that featured all the elements of your typical thanks giving dinner in a 3 course bundle.
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Started things off with this fancy number.
Cranberry coleslaw with a “de-constructed stuffing” composed of roasted garlic mashed potato, arugula, glazed carrot, roasted chicken thy and wedge of garlic toast. Sauced with a natural pan jus.
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Moving along into the main course featuring Cornish Hen and cranberry gastrique.
A frenched breast seasoned and roasted with fingerling potato, a maple cinnamon yam purée and spiced asparagus.
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For Dessert none other than pumpkin pie. You don’t dare switch that dessert on this day, but here is the twist.
Pumpkin purée mixed with a cream cheese filling in a dramatic sweet cornbread shell. Lined with two layers of bourbon caramel sauce and candied pumpkin seeds. Vanilla bean ice cream, and a red delicious dipped in white chocolate.
Holidayyyy Seaaassonnnnn
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Let the Chef take care of the rest.
Chef Sheridan