Thanksgiving 2016

I have been hosting Thanksgiving dinner ever since I moved to Chicago. In the beginning my roommates and I all chipped in with preparing the annual dinner (why did the oven always seem to break on Thanksgiving morning?) Once I moved out I started hosting for the other folks, like me, whose job or other commitments prevented them from taking any more time off than just the holiday. After a few years those commitments went away and I was able to take that time off and concentrate more time on planning the annual dinner. My guest list was now filled with friends and it wasn’t long before I started to think beyond the traditional dinner of turkey, dressing and mashed potatoes … and while I do love that tradition and that traditional food, I tend to think non-traditional even if I do serve turkey. Instead of a whole bird I might do something like Braised Turkey Thighs, a nice option especially when all of my guests prefer dark meat. I start by thinking of a theme, like “Modern Scandinavian” or “Pub Crawl”, and build my menu around that. I serve my dinners restaurant style, as opposed to buffet or family-style and take on almost all of the cooking. Friends are typically tasked with ordering the flowers or bringing the booze. I don’t typically reveal the theme, instead I hope that my friends feel the warmth and appreciation of the gathering and love the food for what it is: a reflection of my affection for cooking and for them.

Vintner & vintage of Champagne and wines yet to be determined

Welcome
Champagne toast
Duck breast rumaki, uncured wild Cherrywood bacon

Amuse bouche
Caesar salad, Parmesan tuile, garlic-butter crouton
Continue Champagne

Soup
Prawn bisque, spicy oyster crackers

Main & sides
Prime rib au jus, 3 sauces
Gratin of spinach
Thrice-baked potatoes
Fried onion ‘cake’ with spicy barbecue aioli
Duck fat popovers, butter

Dessert
Fallen chocolate cake, glazing sugar, pomegranate redux
Coffee: Peet’s Italian roast

“Cigar”
Trio of handmade Martha Washington candies
Cognac: Grand Marnier 100 year old cuvee