| Our Thanksgiving Menu |
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| Wednesday, 25 November 2009 | |
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This year’s Thanksgiving is a reflection of who we have around our table, how we’re feeling, and what we’re celebrating. With the Champagne as people arrive: House Cured Ripe Olives from our property, and homemade Gruyere Walnut Crackers A small bowl of my mom’s Meneisha (green minestrone) soup, which if light, full of bitter greens, and reminds us to celebrate what we have and not dwell on the “bitter” or hard parts of our lives. For ours, we’re picking some of the mustard greens that are starting to sprout in our vineyards, planted as cover crop to reinvigorate the vines. My pumpkin ricotta ravioli is next, with a simple sage brown butter sauce. The main event includes Citrus Gray Salt Roast Turkey (from my wife’s uncle), Virginia Country Ham from Edwards Family with Honey Roasted Apple Sauce, which celebrates our Virginia relatives who are with us. And a bevy of wonderful sides, which I’ve kept on the lighter side this year as excess is not on anyone’s mind this year. My mother-in-law’s Green Bean Casserole is updated with wild Napa Valley mushrooms and fried red onions with Arborio rice coating, and sits aside roasted brussel sprouts served on the stalk, Parmesan cauliflower, and the creamy mashed potatoes we serve at Bottega . This year’s stuffing is a classic with fennel sausage, sage, and rich brioche bread. Our dear friends who are also at the table are from the south, so buttermilk biscuits with ham & cheese will be at our table, and our desserts feature a Bourbon Pumpkin pie as well as Ming Tsai’s spice cake & a maple mouse pie with chocolate sauce. For the wines, I always enjoy a mix of whites, pinot noirs and zinfandel on the table as the range of flavors on a Thanksgiving table is so diverse. We’ll be serving the Vare Ribolla Gialla, our Old Vine Zinfandel, and a Pinot Noir from Rivers Marie, the wine of our winemaker Thomas Brown. To all of your families from mine, we wish you a safe a celebratory Thanksgiving. Michael |
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