Events
Thanksgiving 2011
Appetizers
- House-smoked Wild Alaskan Salmon with Juniper-Scented Blackberry Compote, Mt. Townsend Creamery’s Fromage Blanc, served on Cracked Peppercorn Flatbread
- Sweet Seckel Pears poached with Star Anise, Ginger, and Coriander on Crostini with melted Roquefort and Ancho-Spiced Pecans
- Shaved Organic Radish with Nori-Butter on Toasted Wonton
- Antipasti including Artisan-Cured Calabrese, Prosciutto, Capacollo, Salami, and Soprassata, Pickled Pepperoncini, Caper-Berries, Sweet-Hot Hungarian Peppers, Garlic Confit, Grilled Vegetables, Feta, Smoked Provolone, and Gorgonzola
- Crisp Pumpkin Bread with Candied Walnuts, and whipped Mascarpone
- Gougeres with Gruyere, Parmesan, and Fried Sage Leaves
- Confit of Duck with Dalmatia Fig Jam, Citrus-Dressed Arugula, and Pickled Red Onion atop Pita Points, sprinkled with Pomegranate.
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Turkey
- Lemon-Sage Butter-Roasted Turkey with Cider Gravy
- Grilled Turkey with Toasted Fennel, Coriander, and fresh Thyme Gravy
- Cider-Brined Smoked Turkey with Satsuma Orange, Star Anise and Cinnamon, and Sambal Broth
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Relishes and Chutneys
- Cranberry-Mustard Relish with Pomegranate Molasses and Mediterranean Herbs
- Mandarin Orange and Horseradish Marmalade
- Chioggia Beet Chutney with Currants, and Ginger
- Caramelized Onion Marmalade
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Stuffing
- Chorizo and Apple Cornbread Stuffing with Leeks and toasted Hazelnuts
- Local Dabob Oyster Dressing with Chestnuts, Classic Mirepoix, and Crumbled Rosemary Croccantini Crackers
- Wild-Rice Stuffing with Local Mushrooms, Shallot, and Fennel
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Vegetables
- Curried Butternut Squash Soup with Crème Fraiche, Chive Oil, Pomegranate, and Crisp Apple Matchsticks
- Deconstructed Green Bean Casserole-Haricot Verts, Wild-crafted Mushrooms, aged Cheddar Cream, and Flash-fried Leeks
- Roasted Parsnips, Beets, Celery Root, and Turnips with Fresh Rosemary, Caramelized Fennel, and Garlic Confit
- Balsamic-Glazed Roasted Brussel Sprouts with Pancetta, dried Cranberry, and Toasted Pinenuts
- Maple-Glazed Carrots
- Whipped, Locally grown Organic Yukon Gold Potatoes with Cracked Pink peppercorn, Truffle Salt, Chives, and Smoked Paprika Oil
- Gratin of Red Garnet Yams and Japanese Sweet Potatoes with Thyme-scented Cream, Nutmeg, and Mt. Townsend Creamery’s Red Alder Toma
- Mixed Baby Lettuces with Toasted Pumpkin Seeds, Pickled Red Onion, Manchego Cheese, and Roasted Grapes with a Roasted Shallot-Orange Muscat Vinaigrette
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Desserts
- Pumpkin Pie with Orange-Blossom Scented Whipped Cream
- Apple Pie with Vanilla Bean Cream
- Gingerbread with Crème Anglaise
- Pecan Pie
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Beverages
- Warm, hand-Pressed Apple Cider mulled with Cardamom, Cinnamon,
Clove, and Ginger Williams - Sparkling Pear Cider
- Cranberry Iced Tea
Fourth of July Feast 2011
Entrees
- Roasted Butternut Squash Soup Mint and Pasilla Chili, Crispy Carrot Straw and Whipped Mascarpone
- Apple wood Smoked Free Range Turkey Glazed with Achiote and Habenero-Injected Deep Fried Turkey with Teloloapan Red Mole, Grilled Limes and Cilantro Oil
- Celery Root Whipped Potatoes with Crispy Garlic Chips and Chive Oil
- Savory Bread Pudding with Local Wild Mushrooms, Leek, Roasted Fennel, Caramelized Onions, Golden Raisins, and Savory
- Cornbread Stuffing with Chorizo, Cranberries, and Fire-Roasted Poblano Peppers
- Roasted Garnet Yams, Japanese Sweet Potatoes, Parsnips, and Local Garlic With Maple Walnut Crumble
- Roasted Golden Beets, Yellow Wax Beans, and Romanesco with Lemon Zest, Sunflower Seeds, Cilantro Pesto
- Salad of Tsatsuma Oranges, Jicama, Grapefruit, Lacinato Kale, Frisee, Smoked Almonds, and Manchego Cheese; Chili-Lime Vinagrette
- Apple, Pumpkin and Pecan Pies with Whipped Cream