I look forward to Thanksgiving every year. I have a source for a big, fat, delicious free-range turkey, but instead of stuffing, roasting, and serving it on a Thursday afternoon before the big game, it will emerge from the oven on a Saturday night, while my guests – mostly French – are in the kitchen dipping crudités into a special cream and mustard dip, nibbling on toasted nuts, and drinking champagne by the flute. Why Saturday? Because Thursday is a school night, so we do what we can, when we can!
Part of living in or visiting France during the holidays is recreating traditions, which I do with a free hand. On the actual Thursday evening of Thanksgiving, November 27, I’ll offer a Parisian Thanksgiving cooking class, where we will braise, mash, infuse, whisk, slice, mince and enjoy our way to a familiar yet très, très French Thanksgiving dinner.
There will be turkey with most of the trimmings to delight the senses, yet it won’t be roasted, nor stuffed. Instead, it will be presented as a tasty tower, seasoned with fresh rosemary, a hint of lemon zest, a whisper of cream and garlic. This will be set on a bed of the most gorgeous mashed potatoes, and garnished with crisp leaves of Brussels sprouts and shards of Belgian endive.
Starters? Beets and squash, in two different and delectable combinations that remain my secret, and which will inspire you. As for dessert, chestnuts will team with honey, chocolate, and a touch of vanilla, for a very special finale.
Join me, for this very special Thanksgiving experience.
NOVEMBER 27, 2014, 5:30-10 p.m.
Saint Germain des Près
