Thanksgiving Eve 2010

This is my staging area for the morning. I had to share the photo. I am fixing to cook and produce a major feast. Here is the menu:

Appetizer:

almond-coated Dungeness crab cheese ball with Central Valley grapes served with toasted sesame seed flat bread

Main:

10.16 lbs Marin Sun Farms 100%  loved, free range Gobbler (brined, air dried and gently massaged)

Sides:

smashed Russet taters, Black Pig bacon bits

Black Pig bacon, porcini mushroom, Italian sausage sourdough stuffing

french-cut green bean casserole (hell ya it’s topped with Durkee’s!)

Cornish cornbread cheddar casserole

Wisconsin Cranberries in an orange juice, brown sugar reduction

corn out of a can (just because)

Flaky Gems, served piping hot and buttered to hell

Dessert:

Homemade Apple-Blueberry Pie ala mode!!!!!!

Drink:

Before – Korbel Brut Odwalla Mimosas

During – Intelligent Design Cuvee

After – Porto Krohn Vintage 1991

or

Bailey’s on the rocks

Advertisements

~ by fogcityfoodie on November 24, 2010.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: