Our first Thanksgiving out here as a married couple, in California, and away from family was held at our church friends, Phil and Rachel Tessier. It was incredibly nice of them to invite us and it made our time away from family not as difficult as it could have been. Interestingly, our 10-person party didn't include one individual from California, and 6 of the 10 were from the South!
The sommelier, Brian, hooked the group up with this amazing NV Brut Paul Goerg Champagne Blanc de Blancs. Notice their would be a few more of the world's finest beverages to go along with our "ever difficult to pair with wine" Thanksgiving dinner.
Phil just so happens to be the Chef de Cuisines at the world renowned Thomas Kellar restaurant located in Yountville,
Bouchon. Kind of makes a culinary student a little nervous when cooking a side item for this crowd.
As the host, Phil knocked out the turkey. The thighs were rolled into roasts, connected to the legs, and stuffed with truffles. Ridiculously good dark meat. By the way, check out the chest on that bird. I like white meat.
No post is complete with out a plate picture. From top clockwise, the sides: Sauteed collard greens, sweet potato casserole, green bean casserole, dark meat and white meat turkey with chicken jus gravy, cranberry sauce, cornbread stuffing with Andouille sausage, and garlic whipped mashed potatoes. Not pictured sides include sweet potato casserole soup, fruit salad, mac&cheese, and Bama dressing.
Oh yeah, dessert! Not just any ole pumpkin pie. Rachael just so happens to be a CIA-baking and pastry grad and former pastry chef in New York. This is her gingerbread crusted pumpkin pie. One for me and one for the Mrs. The Walnofer Thanksgiving dinner is on Friday!
Our first Thanksgiving out here as a married couple, in California, and away from family was held at our church friends, Phil and Rachel Tessier. It was incredibly nice of them to invite us and it made our time away from family not as difficult as it could have been. Interestingly, our 10-person party didn't include one individual from California, and 6 of the 10 were from the South!
The sommelier, Brian, hooked the group up with this amazing NV Brut Paul Goerg Champagne Blanc de Blancs. Notice their would be a few more of the world's finest beverages to go along with our "ever difficult to pair with wine" Thanksgiving dinner.
Phil just so happens to be the Chef de Cuisines at the world renowned Thomas Kellar restaurant located in Yountville, Bouchon. Kind of makes a culinary student a little nervous when cooking a side item for this crowd. As the host, Phil knocked out the turkey. The thighs were rolled into roasts, connected to the legs, and stuffed with truffles. Ridiculously good dark meat. By the way, check out the chest on that bird. I like white meat.
No post is complete with out a plate picture. From top clockwise, the sides: Sauteed collard greens, sweet potato casserole, green bean casserole, dark meat and white meat turkey with chicken jus gravy, cranberry sauce, cornbread stuffing with Andouille sausage, and garlic whipped mashed potatoes. Not pictured sides include sweet potato casserole soup, fruit salad, mac&cheese, and Bama dressing.
Oh yeah, dessert! Not just any ole pumpkin pie. Rachael just so happens to be a CIA-baking and pastry grad and former pastry chef in New York. This is her gingerbread crusted pumpkin pie. One for me and one for the Mrs. The Walnofer Thanksgiving dinner is on Friday!
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