A one-of-a-kind balsamic reduction turkey.
Six courses! Each meticulously prepared and beautifully plated! Sparkling punch! Three desserts! And, a solid chocolate turkey! It was Thanksgiving 2.0, unfortunately, as the old saying goes, “too much wine before you dine / the photos come out less than fine.” Not a very old saying, but true, nonetheless. And so, of the luscious lobster bisque, asparagus tartare with frizzled leeks and oh-so-elegant balsamic reduction flourishes on the chilled plates, roasted turkey breast with dressing and cranberry-pear sauce, made-from-scratch green bean casserole (no can of condensed cream of mushroom soup, thank you very much), turkey confit and impossibly cheesy aligot, emerald green herb salad, pumpkin cheesecake with an ice skating rink-like topping of bourbon sour cream, raspberry tart, and chocolate-caramel-walnut tart, I have little physical evidence, but, cross my heart, everything was absolutely divine. My apologies to the chef for the shoddy reporting, but also heaps of thanks for a spectacular Thanksgiving.
That thumbprint was my way of branding the tart. Clearly, it was hand-crafted and made with love.
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