Ai james-beard-thanksgiving-menu 2010
- 1. hanksgiving D inner at the James Beard House, 2010
- 2. On breaking bread and thanks we're giving a toast to health, another year living. Among the friends and loved ones near we in this moment promise those dear to each and every soul on world boy, man, woman, and girl. Sacred is the task inherited, happiness universally merited every day itself a gift so here's to more, a gentle wish.
- 3. Chestunt Soup with Caramelized Mushrooms, Crisp Duck Confit & Truffle Foam Coturri Sandocino Red Wine
- 4. The sweet chestnut was introduced to Europe by way of Sardis in Asia Minor. It has been a staple food for millenia in southern Europe, Turkey, and southwestern and eastern Asia. In 1583, Charles Estienne and Jean Liébault wrote that "an infinity of people live on nothing else but (the chestnut)".
- 5. Terrine of Heritage Pork Pickled Fennel, Baby Arugula Salad, Cranberry Mustard Walnut Relish & Beekman 1802 Blaak Artisan Cheese 2008 Carignane Testa Vineyards Mendocino County
- 6. Dating back over 300 years, the Berkshire pig composed the swine heard of the House of Windsor. Historically prized for exceptional taste by British royalty and Asian emperors alike; today, Berkshire pork is favored the world over for its perfect combination of juiciness, flavor, and tenderness.
- 7. Pan Seared Atlantic Cod with Stewed Carlea Farm Field Peas, Onion & Celery Root Puree, Toasted Bread Crumb “Salad” & Lobster Roe Butter Coturri 2009 Chardonnay Sonoma Valley
- 8. Known by Norwegian fishermen as “skrei”, or “the wanderer”, the transient Northeast Atlantic Cod begins its great journey in March or April along Norwegian coast. It then drifts northwards with the coastal current, and by summer, reaches the Barents Sea, its final destination.
- 9. Spiced Coturri Sandocino Sorbet
- 10. Some folklore holds that Nero, the Roman Emperor, invented sorbet during the first century A.D. when he had runners along the Appian Way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.
- 11. Roasted New Town Turkey Roulade Turkey Jus, Traditional Dressing, Sautéed New Town Brussels Sprouts, Butternut Squash & Cranberry Compote 2006 Zinfandel Freiberg Vineyards
- 12. Many turkeys have been described in the fossil record, including the Meleagrididae, known from the Early Miocene onwards. One junior species, the California Turkey, went extinct recently enough to have been hunted by ancient human settlers, and seems to diverge from the modern turkey approximately one million years ago.
- 13. Pear & Pumpkin Tart with Gingerbread Crust Vanilla Bean Ice Cream & Sparkling Gold Dust Soda Apré La Cruz de Comal Estate Bottled Texas Hill Country
- 14. Gingerbread was first brought to Europe in 992 by the Armenian monk Grégoire de Nicopolis. Resurfacing later in history, it is noted that 13th Century Swedish nuns baked it to ease indigestion. It was also custom to paint gingerbread biscuits and hang them as window decorations.
- 15. The International Culinary Schools at The Art Institutes wish you a safe and joyous holiday season, and happiness, health and properity throughout the coming year.
- 17. Cranberry Compote Recipe 5 Pounds – Fresh Cranberries 2 Quarts – Orange Juice 2 Cups – Sugar ¼ Cup – Orange Zest – Microplane ½ Cup – Honey ¼ Cup – Cornstarch – or as needed ¼ Cup – Water – for slurry – or as needed 10 Each Oranges – segmented – then cut into medium dice 1. Bring the cranberries, orange juice, sugar, zest, and honey to a simmer. Stir. 2. Make a slurry with cornstarch and water – Stir into the cranberries – Bring to a boil – It should get fairly thick – Adjust consistency with water, if needed – Don’t cook more than a couple minutes, just until the cranberries start to burst. 3. Remove from the heat and add the orange segments. @2012 The Art Ins/tutes Interna/onal, LLC| Program offerings, creden/al levels and scheduling format may vary by school
- 18. Brussels Sprouts Recipe 12 Pounds – Brussels Sprouts – trimmed, scored, blanched 3 Pounds – Bacon – small diced 3 Each – Onions – small diced Butter – as needed Salt and Black Pepper – to taste 1. Cut the blanched brussels sprouts into sixths – small wedges. 2. Render the bacon in a large pan – if very fatty, discard some of the fat. 3. Add the onions and slowly caramelize the onions with the bacon. 4. Once the onions are caramelized, add some butter and the brussels sprouts to the pan. Toss well to mix everything. Season with salt and fresh black pepper. 5. Place in a 450-degree oven for about 15 to 20 minutes – stirring a couple of times – until the brussels sprouts just start to brown around the edges and everything is very hot. @2012 The Art Ins/tutes Interna/onal, LLC| Program offerings, creden/al levels and scheduling format may vary by school