I Need Thanksgiving Recipe Inspiration: Part Two

So I’ve been creatively reimagining what Thanksgiving could be and what if Thanksgiving dishes come out like a tasting menu instead? So then your full attention is given to each dish one bite at a time. Every dish has a chance to be a star, and also drink pairings too. So this is my second year doing a Thanksgiving tasting menu. First year was a huge success but since it’s a Thanksgiving tasting menu, it has to be different every time, I think.

CM: Whoa.

B: So I have an outline of courses. I feel great about my first five, but I could use some help filling out the middle.

CM: Walk us through what you’ve got so far in-

SU: Oh, so are we just going to skip over the whole tasting menu part?

CM: Well, no. Okay-

SU: We’re just not going to address that?

CM: When you were saying rethink Thanksgiving, I mean, I don’t know, it’s like Kendra’s thinking-

KM: I was like, where are we going? I was ready for you to say something so psycho.

CM: Yeah, I was thinking like, oh, I’m going to see it as a multi day affair, but with chill meals. But it’s like we do a sort of breakfast-y thing, a lunch-y thing, a dinner thing.

KM: I thought he was going to say, what if we did Thanksgiving every single Thursday for the whole month?

CM: And Shilpa’s thinking?

SU: I’m thinking, doing a tasting menu is crazy.

CM: Yeah, right, because what you’re actually talking about, doing a Thanksgiving tasting menus, that’s leaning in, in the sense of leaning over the railing of the cruise ship and just falling into the water.

SU: I mean-

KM: I need to hear the menu, before I… okay. [inaudible 00:36:01].

CM: But we, okay, yeah, yeah. Menu, menu.

SU: Yeah, let’s hear the menu. [inaudible 00:36:03].

KM: I just need to hear the menu.

SU: Yeah.

CM: Hit us.

B: Okay. Are you ready?

KM: Yes.

CM: Yes.

SU: Okay.

B: Okay. 10 courses, so buckle up. Course one, it’s caviar, a trio of deviled eggs, lobster deviled egg, pickled deviled egg, and a caviar deviled egg. This is served with Cremant, which is champagne from burgundy, and chips, and a light airy dip. So sour cream and onion kind of [inaudible 00:36:26].

CM: That is course number one?

B: That is course number one.

SU: Oh my God.

B: I was like, pop the champagne and let’s go.

CM: Dead. Okay, yep, go.

B: Course two is a crudo course. So orange chili scalloped, crudo, and soy, ginger, tuna crudo. It’s got a little sake in it, so why not serve a little sake with it too?

KM: Wow.

B: Course three is charcuterie course. It’s pretty easy, I have the friends bring the meats, the cheeses, the baguettes, the accoutrement, but I come hard with my pickles. So half sour pickle, pickled bread onion, pickled tomato, and I make a tomato jam.