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Thanksgiving


For this year’s thanksgiving I decided to make a nine course dinner including a turkey main course. There were eighteen people—twelve adults and six children. One guest was vegetarian, so I also made some vegetarian alternatives for some of the courses. You can view the photographs from the dinner here. There were some new items in the menu that I was making for the first time, including the carrot sorbet with pea soup as the starter and the pan fried haddock topped with roasted foie gras. Here is the complete menu: Read More...
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Thanksgiving


We wanted to do something other than turkey for Thanksgiving this year. We ended up deciding on pheasants partly because some fresh pheasants were available and partly because it has been a while since I cooked pheasants. I prepared an 8 course meal this year. The highlight was the 1995 Grands Echezeaux Grand Cru that we paired with the Pheasant; Janice and I bought it in 1998 and have been holding on to it for the last ten years. For the initial courses we had an incredible Didier Dagenau Fumé Blanc. Read More...
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Turkey Day


This years thanksgiving was our first one in Texas. The big change from the recent past was that my father was not around any more. Shahed was living in Atlanta, and my mother went to visit them there for Thanksgiving. So, it was Rashed with his family, Janice’s mother and us.
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photos click here. Read More...
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Thanksgiving


It has been a while since I created a gastronomic dinner for Thanksgiving. In fact the last time I created a nine course dinner we were living in San Francisco. This year it was just the family with five kids running around at home in Atlanta. You can see the menu and the photos here.

It took three days to design the menu - I must have gone through about five drafts. And then based on the ingredients available in the market, I made final modifications to the menu.
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