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Wednesday, November 16, 2016

Eat, Drink and Be Friendly

Friendsgiving is your opportunity to experience a delicious holiday meal with your closest friends. Last year we celebrated with a traditional Friendsgiving Feast, but this year we decided to mix it up and create a modern menu inspired by turkey day classics. We made the evening even more special by replacing the traditional family style meal with a 6-course tasting menu with wine pairings.
We love Thanksgiving but last year we experienced too much of a good thing with Friendsgiving, Thanksgiving and all the leftovers! To avoid this, Kanchana created 6-course tasting menu that incorporated all the flavors of Thanksgiving. Each course was executed by a different seasoned chef. Our friend, Andrew, selected wines that would complement each course and our friend, Vadim, generously hosted our 12-person Friendsgiving dinner party.
Kanchana had a lot of fun modernizing the Thanksgiving menu:
  • Pumpkin Pie >>> Pumpkin Dinner Roll
  • Green Beans / Brussels Sprouts >>> Fall Harvest Salad
  • Mashed Potatoes >>> Savory Potato Tart
  • Stuffing >>> Stuffing Muffins
  • Turkey Whole Bird >>> Turkey Sliders
  • Cranberry Sauce >>> Cranberry Relish
  • Sweet Potatoes >>> Sweet Potato Fries
  • Pumpkin Pie >>> Pumpkin Cheesecake Bars
We believe every dinner party should have a signature cocktail. Our Friendsgiving libation was a cinnamon cranberry cocktail - think hot apple cider with a cranberry twist. Our friend, Dominique, spiked the drink with rum from Cuba! We recommend garnishes to add the perfect finishing touch to any cocktail. We added an orange wedge and served the cocktail alongside the first course, a Pumpkin Shaped Dinner Roll featuring the same ingredient.
With any food and wine pairing, it is critical to think about the relative weight and body of each half of the partnership. The Fall Harvest Salad Two Ways is a modern take on roasted green beans and brussels sprouts. Andrew paired this course with a Sauvignon Blanc. The key to a salad and wine pairing is to minimize the acidity of the dressing. The fruity Sauvignon Blanc picked up the Fall flavors of the salad. The Savory Potato Tart elevated traditional mashed potatoes. The buttery Chablis complemented the creamy, rich, flavorful tart. Turkey and Stuffing are major parts of Thanksgiving dinner. The Stuffing was served in muffin form while the Turkey was served in Slider form with Asiago Cheese, Cranberry Relish and a side of Sweet Potato Fries. The Stuffing and Turkey courses were paired with Pinot Noir. This light bodied wine with earthy and red/black fruit flavors compliments turkey, stuffing, sweet potatoes and cranberry sauce. The meal concluded with a mini Pumpkin Cheesecake paired with a Riesling. The fruity, light texture of Riesling highlighted the flavors of the Pumpkin Cheesecake.
We selected a color-Fall palette colors on our table- golden yellow, burnt orange and vibrant greens. We used Williams Sonoma's botanical pumpkin and gourd tablecloths and napkins and Pottery Barn's wooden napkin rings. Kanchana created custom Fall place cards at each table setting. Olga of International Garden created the beautiful floral arrangement with sunflowers, pumpkins, green flowering kale and white alstroemeria.
After dinner, Vadim performed Wonderwall by Oasis on his guitar, while the guests sang along. Thanks again Vadim for hosting another beautiful dinner! We hope you enjoy Thanksgiving with your family and/or Friendsgiving with your friends.

"The greatest gift of life is friendship, and I have received it." ––Hubert H. Humphrey

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