Those of you that know me know that I don’t cook. But, due to my husband being trained by the “chefs” at the LA City Fire Dept. and this wine-y job, I’ve had some killer meals. And any time someone else is doing the “catering” I can keep my hands free to assist…in opening the wines.
I queried some of our local chefs, and wine bars, as to what they are whipping up. (Keep in mind the wine bars are all closed on Thanksgiving, their events are on the night before.)
Chef Tamra Levine, for the Private Dining Room at Salt Creek Grille, has put together the following menu with wine pairings:
Warm Catalan Spinach Salad with Saffron-Sherry Vinaigrette, Apple Cider and Spice Brined Turkey with Sage-Applejack Pan Gravy, Acorn Squash Stuffed with a Sage Polenta and Vegetarian Beef Bourguignon (for the veg people), Fresh Herb Gratin with Yukon Gold and Sweet Potatoes, Asparagus and Oyster Mushroom Fricassee, Wild Mushroom Stuffing, Dried Cherry and Cloves Cranberry Sauce, Almond Cornmeal Cake with Compote of Winter Fruits, Pumpkin Crème Brulee with Brown Sugar.
The wines are a Syrah from the Columbia, Washington area and a Central Coast un-oaky Chardonnay. http://www.heritagelaneproductions.com
Salt Creek Grille Restaurant:
The restaurant will be open from noon until 6 pm on Thanksgiving. They will be serving their dinner menu all day along with three all-inclusive chef’s dinners – a turkey dinner, ham dinner, or blackened mahi-mahi dinner. The “all-inclusive” means a choice of butternut squash soup or baby pear salad, the entree with all the fixin’s, and a choice of pumpkin pie or key lime cheesecake.
Also for the holidays they are having their annual gift card extravaganza where they give a $25 reward card (to be used after the first of the year) for every $75 worth of gift cards purchased. They used to do a $20 reward card for every $100 purchased but have upped the ante this year. http://www.saltcreekgrille.com
Chef Dawn Walker:
“I’ll make your Thanksgiving easy. You make the turkey or ham, and I’ll do the sides and the dessert.”
Pumpkin Ginger Soup (served in 4 roasted baby pumpkins), Green Bean Casserole (with fresh green beans), Maple and Butter Mashed Sweet Potatoes, Lemon Glazed Sweet Potatoes, Roasted Garlic Mashed Potatoes, Corn Pudding, Wild Mushroom Stuffing, Pomegranate-Balsamic-Glazed Carrots, Roasted Vegetables (Carrots, Beets, Onions, Garlic, Cauliflower)
Baked Goods/Desserts include Pumpkin Tiramisu, Pumpkin Flan, Upside-down Pear Gingerbread Cake, Cinnamon-Chocolate Banana Bread Pudding. www.chefdawn.com
SCV Wine Bars Open on Wednesday 11/25:
All Corked Up: Dance the night away with Acoustic Soul! (Oldies & Classic Rock) 6:30 – 10:30 (No Happy Hour this Evening). With dinner specials: One pound King Crab legs, Salmon, Steak and Crab legs. Special allocated wines by the glass: 2005 Silver Oak Cabernet Sauvignon, 2007 Caymus Cabernet Sauvignon. (For staffing purposes, please do let them know if you plan on attending, so they may prepare. 661-799-7979 Not valid with other coupons, discounts, promotions or private parties.) http://www.allcorkedup.com/
Valencia Wine Co: On Wednesday Singer/Songwriter Brett Vogel will be playing and RSVP Catering doing Tapas. It’s their regular Wednesday is the New Friday, but with Brett Vogel instead of Acoustic Express. http://www.valenciawine.com/