For the first time in a couple years I did not play host to a big Thanksgiving, and it was wonderful. Instead, I went down to the Oregon coast with some friends for a couple days of relaxing and eating like royalty.
Because we had limited kitchen space and everyone had dishes to contribute, we decided to spread the courses out over the day.
The first course was Tam and Allison's
Chioppino, beyond doubt the best I have ever had. It was a rich tomato base with clams, topped by a piece of grilled salmon and a jumbo prawn.
I had the second course, with the help of sou chef Charlie. I did duck
confit over a bed of spicy greens with roasted beets, tart cherries, and spiced pumpkin seeds. I was really happy with the way it turned out.
The next course was Jeremy and Sally's Lamb braised with fresh hay,
accompanied by several sides by Nathan and Amy, including cream braised
Brussels sprouts that I will be cooking again soon.
Nate and Amy also took on the dessert course. I never did get around to the apple pie, not being a big pie fan, but I was
diggin on the pumpkin
triffle with candied ginger.
the best part was that, because we spread the meal out over 8 hours (first course at 2pm) we didn't feel stuffed, or overly
inebriated by the 8 or so bottle that gave their lives that evening.
The rest of the weekend was taken up with beach walks, games, and a continuing stream of delicious meals.
Thankfully the rain cleared up and there were patches of blue sky most of the weekend.
All in all it was a lovely way to spend the holiday.
(as seen on Elastika)
For the first time in a couple years I did not play host to a big Thanksgiving, and it was wonderful. Instead, I went down to the Oregon coast with some friends for a couple days of relaxing and eating like royalty.
The first course was Tam and Allison's Chioppino, beyond doubt the best I have ever had. It was a rich tomato base with clams, topped by a piece of grilled salmon and a jumbo prawn.
I had the second course, with the help of sou chef Charlie. I did duck confit over a bed of spicy greens with roasted beets, tart cherries, and spiced pumpkin seeds. I was really happy with the way it turned out.
The next course was Jeremy and Sally's Lamb braised with fresh hay,
accompanied by several sides by Nathan and Amy, including cream braised Brussels sprouts that I will be cooking again soon.
Nate and Amy also took on the dessert course. I never did get around to the apple pie, not being a big pie fan, but I was diggin on the pumpkin triffle with candied ginger.
The rest of the weekend was taken up with beach walks, games, and a continuing stream of delicious meals.
Thankfully the rain cleared up and there were patches of blue sky most of the weekend.
