Non-Traditional, Traditional Thanksgiving

December 1, 2008

Current Events, Food, Recipes, Resto, Home

Thanksgiving is a yearly tradition that Americans celebrate every November. It was in 1621 that the first American Thanksgiving was celebrated to commemorate the harvest reaped by the Plymouth Colony after a harsh winter. After that, the other colonies started celebrating Thanksgiving after fall harvests. Back then however, the thirteen colonies did not celebrate Thanksgiving at the same time up until October of year 1777. It was George Washington who declared it a Holiday back in 1789. In 1863, Abraham Lincoln declared the last Thursday of November a day of Thanksgiving to unite the nation. From 1939 to 1941, Franklin D. Roosevelt wanted to lengthen the Christmas shopping season so he proclaimed the third Thursday in November as Thanksgiving Day. After that, Congress passed a joint resolution that Thanksgiving should be celebrated on the fourth Thursday of November where it remains to date. Now that we’re done with a bit of history, let me share with you our Thanksgiving dinner the non-traditional, traditional way.

This year, we’re celebrating Thanksgiving differently (as if I’ve spent a lot of Thanksgiving here, haha). But anyway, we decided to skip the cooking and made a reservation instead. A few days ago, I got an invite from Ferré Ristorante e Bar at Sundance Square. Their Executive Chef Sean Alvarez is preparing a special three-course, prix-fixe Thanksgiving dinner. They also have specials on champagne and wine. What’s great about going out for Thanksgiving is that you skip the cooking part and the cleaning up and doing the dishes. What’s more? It’s just $30 per person! So what’s on the menu? Check out what they offered last November 27, 2008.

Appetizer

Baby Spinach Salad with Spiced Walnuts, Blue Cheese, Cranberry-Balsamic Vinaigrette
Chilled Romaine Salad with Anchovy Dressing & Parmesan Crisp
Tuscan Corn & Lobster Soup, Truffle Crème Fraiche
Goat Cheese Polenta Fritter with Roasted Wild Mushrooms, Crispy Prosciutto, Shaved Pecorino Cheese
Sweet Potato Gnocchi with Pancetta, Brown Butter, Fresh Sage

Main Course

Herb Crusted Salmon, Purple Fingerling Potatoes, Sugar Snap Peas, Citrus Basil Sauce
24 Hour Marinated Turkey over House Made Sausage Stuffing, Fall Vegetables, Brown Butter-Sage Gravy
Cider Cured Pork Loin over Molasses Whipped Yams, Wilted Swiss Chard, Orange Pecan Pesto
Barolo Braised Short Rib, Root Vegetable Hash, Balsamic Glazed Onions