Thanks to a newly remodeled kitchen, we were able to put everyone to work on a traditional dinner. We started the 8AM day with pumpkin waffles and chicken sausages. Very tasty and voted on as a new tradition. Then we proceed to roast a brined turkey with all the fixin's. Mashed potatoes and stuffing, green been cassarole, buttered corn, sweet potatoes, Peas a la orange, Apricot carrots, and wonderful desserts. Liz made Emeril's Apple Jack as a mid-afternoon warmer, and it was yummy.
Thursday's meal was to be a light fare at Zinc Bistro in Kierland, north Scottsdale. When the waiter described the Thanksgiving taster menu, it was too good to pass up. So, after ordering my French Press coffee, we agreed to the Thanksgiving menu.
The first course was an Amuse (a spiced pumkin veloute). The salad course consisted of Roast Corn and King Crab Caesar - romaine, crab remoulade, gougeres. Gougeres are small round puff balls which serve as a bread. They were stuck to the plate with some of the crab remoulade.
The third course was a Whole Roasted Poussin - Bobs braised rainbow chard, pancetta, confit leg, gizzard and sherry "gravy".
Main Lemon Sole, Oyster Stuffing - vermouth glaze, black trumpet consomme
Sorghum Braised Lamb Shank - and winter root vegetable ragout, horseradish and dill creme fraiche
Mini Pies - apple caramel, walnut chocolate and sweet potato bourbon
A six course dining experience, sitting on the outside patio on an absolutely beautiful day, with great company.
Happy Thanksgiving to All!
