Thanksgiving Tastes Part II

Here’s just a few shots of some of our Thanksgiving Flavors.

Brussels Sprouts and Fun don’t usually appear in the same sentence, but making tiny little sliders out of them with some bacon put Fun in the equation for me!

There I go playing with my food again!

Sprout Sliders Thanksgiving 2009

Polenta squares with fresh Cranberries and Rosemary. And Honey drizzled on top.

Delicate, crispy. Tart, but sweet too from a drizzle of honey. Delicious!

Cranberry Rosemary Polenta Thansgiving 2009

Naturally, we had lots more on the table for Thanksgiving, but most have already seen what turkey and gravy look like.

Less photogenic, but much more flavorful was the Tomato Pudding. Tomatoes reduced down with brown sugar, ginger and a little orange juice. Then poured over crisp and buttery croutons and baked till browned, puffy and awesome. A very authentic bit of American culinary history that you just don’t find served very much any more.

Also in the mix was some just flat out addictive tasting Red Onion and Red Wine Jam. Red onions, melted down with olive oil till super super tender. Then cooked with quite a bit of wine until just a syrupy jel remained. Very tasty.

Thanksgiving Tastes 2009

Hope your Thanksgiving was a nice as ours! And hope you had a much to be thankful for as we do!


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    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

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    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

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    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue