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How Chefs Cope With Turkey Day

Sunday, November 21st, 2010

Good Morning Darlings!

The Buckhead Life folks are responsible for some of our city’s most famed restaurants. Their Head Chefs give us a little advice for dealing with the year’s most fretted-over dinner. Don’t fret, Darlings. Grab a beverage and see what our chef buddies have to say.

Daryl Gassmann – Chops Lobster Bar
“The best advice I could give to anyone about cooking Thanksgiving dinner is to ask for help! Don’t try to be Martha Stewart unless going all out is what you’ve been waiting for all year. Most guests love to bring a pie or a side dish. They enjoy it and Thanksgiving is one of those dinners that feels more special when everyone chips in.”

Charles Schwab – Buckhead Diner
“My best tip for Thanksgiving is to brine your turkey in a salt water solution (1 cup of Kosher salt to 1 gallon of water) for 1 hour per pound of turkey two days before cooking. Pull your turkey out of the brine the night before cooking and place it on an oven rack over a baking sheet. Place the unwrapped bird in the fridge and allow it to air dry. On the day of your meal, rub your turkey with butter, sage, and lemon and roast until it reaches 155 degrees internal temperature. No more dry bird.”

Doug Turbush – Bluepointe
“Get creative with your aromatics. Stuff the bird with a split head of garlic, thyme, parsley stems, onion, celery, carrot, ancho chilies & orange zest. This will not only flavor the bird, but give your gravy a little zing too. And, I couldn’t do without the perfect wine to accompany me as I work and the bird when I’m done.”

Piero Premoli – Pricci
“My favorite ingredient for the Thanksgiving Dinner is pumpkin and my favorite kitchen tool is my roasting pan. When pumpkin meets a roasting pan, with the help of fresh chili, aged pecorino cheese and olive oil, it’s magic! You won’t believe how good a vegetable can taste.”

See? Easy! I will be back with all sorts of tips through the week. I wouldn’t dream of letting you go it alone!

xoxo, Patti

Today blogging to Dido – Thank You

Friendsgiving 2010

Tuesday, November 16th, 2010

Good Morning Darlings!

I love the holidays. I love get togethers. And food. So get togethers revolving around food, friends and the holidays are the greatest.

Our besties, Crystal and Teague, throw a big Friendsgiving party every year. It is for friends and friends that are basically family. This year about 40 friends (some old, some new), got together for the annual pot luck. Crystal and Teague provide all the meats and this year that meant pork shoulder and two turkeys! Everyone else brings the sides and desserts and a beverage. It is the best fun and a sure sign that the holidays are under way.

Enjoying the crisp, autumn weather.

Enjoy the bounty inside!

Super Luxe Thanksgiving in New Orleans

Sunday, November 14th, 2010

Good Morning Darlings!

Yesterday we talked about running away to Palm Beach for Thanksgiving. Today, let me tell you what my special buddy Chef Matt Murphy and our dear friend Char Thian have planned for you in New Orleans.

1. Champagne – check
2. Live music – check
3. Luscious Brunch & Delectable Dinner – check
4. Petting Zoo – wait, what?

Yup, a petting zoo. Beat that. All at The Ritz-Carlton New Orleans.

The gorgeous lobby. Say hi to Concierge Rudy for me!

Your children will be thrilled. You can sip bubbly and they can pet a goat in the glamorous courtyard. Afterwards, savor gourmet specialties handcrafted by Chef Matt, Chef Bradley and Chef Johnny. Save room, because Chef Thomas is creating some amazing delicious desserts that you just cannot refuse. These guys are the best at what they do. When you are finished with your meal, take a walk down to the river to work off some of those calories, because at dinner you can return for more!

Chef Matt and me, during his Atlanta visit.

At 6 p.m., let M Bistro treat you to a five course meal executed in perfect style by Chef Matt. You won’t even have to leave to work off that extra piece of pie. Jeremy Davenport is in the house for your dancing and listening pleasure. If you book soon enough, you might be able to snag one of the plush cheater’s booths for you and your loved ones. I am not kidding when I say that my meal this past summer in the hands of Chef Matt was one of the very best of my life. He and his staff are incredible and you will be wowed, without a doubt. Pinky swear.

Done dining and dancing? Just stroll out to the lobby, push the elevator button and retire to your oh-so-comfy room for the night.

Mmmmm, just thinking of the meals at M Bistro makes me want to jump in the car and drive the 6 hours it takes from Atlanta, just to eat their cooking.

Go. Don’t hesitate. Make your reservations now.

(504) 670-2828 or no_restaurant.reservations@ritzcarlton.com

xoxo, Patti

Today blogging to Harry Connick Jr. – Recipe for Love

It’s Almost Thanksgiving, Shouldn’t We Just Leave Town?

Saturday, November 13th, 2010

Good Morning Darlings!

Turkeys, stuffing, in-laws, barking dogs, housecleaning. Doesn’t it sound exhausting? Wouldn’t it be nice to wake up on the fourth Thursday, laze around in a cozy robe and slippers, watching the parade on television while someone brings you coffee and pastries on a silver tray?

No, this is not a fantasy. It’s The Ritz-Carlton, Darlings! And of course, they have thought of every way to make your Thanksgiving calm, relaxing and luxurious.

You could head south to Palm Beach and enjoy the ocean breeze and the Eau Spa before indulging in a fabulous meal. Eau..that spa! I can’t divulge too much because my article in Design Is will be coming out shortly, but you know I will tell all here after the issue is online. But I can tell you that the Eau Spa is like nothing else you have ever experienced. It is something from a dream. Our adorable friend, Christine DiRocco, PR Director for The Ritz-Carlton Palm Beach, tells me that you can dine in an oceanfront cabana. Are you kidding me? Book a flight, honey, we are on our way!

Here are the delicious details!

The Ritz-Carlton culinary team will present a traditional family style dinner from the surf and earth. The seasonal cuisine starts with Spinach and Arugula Salad with Port Poached Pear, Crumble Blue Cheese, Spiced Pecans with a Creamy Champagne Dressing, plus Autumn Apple Salad, Walnuts, Currants, Celery Leaves and Apple Cider Vinaigrette.

Bounty from the sea is an appetizer seafood cocktail of Chilled Gulf Shrimp and Oysters on Ice and Lobster Cognac Bisque with Chestnut Marshmallow.

The supper continues with Citrus-Brined Free Range Turkey, Bread Stuffing, Sage Turkey Gravy with Cranberry and Orange Chutney. Meyer Lemon Crusted Cod and Steamed Clams, complimented with Butternut Squash Puree and Wilted Spinach, hail from the shores of the northeast while the Wood Grilled Beef Tenderloin Medallions, Rum Glazed Sweet Potatoes, Cipollini Onion Relish and Beaujolais Sauce provide a hearty gourmand alternative. Additional trimmings to top the table are: Whipped Creamy Potatoes, Candied Yams, Glazed Carrots, Indian Corn, Haricot Verts and Baby Vegetables and warm Rosemary Scones, House Baked Rolls and Cornbread Muffins.

Decadence is carried forth with yummy desserts; Home-made Apple Pie, Country Pumpkin Pie, Croissant Bread Pudding, and Vanilla Rice Pudding are a few of the sweets to grace the table, in addition to seasonal plums, apples, berries and nuts as a nod to the first gathering.

Reservations are required for this special Thanksgiving Dinner and the dinner is available for parties of up to 4 – 8 people; first seating at 4 p.m. Pricing is $150 per adult and includes one bottle of Ritz-Carlton red or white wine. Children ages 12 and older are $50 and children under 12 are complimentary. All pricing is exclusive of tax and gratuity. Please call Dining Reservations at (561) 540-4924 for more information and to make reservations.

Well, yes, I would rather be at The Ritz-Carlton Palm Beach, thankyouverymuch.

Tomorrow I will tell you what’s cooking in New Orleans with our buddy Chef Matt. Heck, you have 4 days off. You could go to Palm Beach and New Orleans! You only live once – I think…

xoxo, Patti

Today blogging to Turkey In The Straw (I think this might be from the first Thanksgiving…)

Thanksgiving to Go

Monday, November 9th, 2009

turkey1

Happy Monday, Darlings!  As promised, each week before Thanksgiving we will broach another topic. Today, we are discussing whether you actually need to cook. Do you really want to weigh yourself down cooking a zillion sides and pies that will just stress you out before you even get to the table?  Are you doing it because mama and granny did?  Come on – you are much too sophisticated for that type of thinking. It’s 2009, for goodness sakes.  You can turn on your laptop and order the entire meal online while sipping your latte at Starbucks.  Even Miss Hospitalityaholic is not cooking everything after assembling this list. The pies will be ordered and I will pickup the bread from one of the many fabulous outlets seen here. Sure, I will bake and mash the sweet potatoes (probably the day before), throw together a salad and make my mom’s special sausage and raisin stuffing. But the boys are frying a turkey outside (ohhhh, fire!) So don’t fret, my sweeties – here are some places in Atlanta to order and pickup and also, for my out of town friends, some sites from which to order the whole enchilada. Or turkey. I don’t judge.

Alon’s, Offering orders a la carte from several menus, you can chose from appetizers, sides, meats and relish, artisan breads and desserts, all individually priced. Last day for orders will be Mon., Nov. 23 and pick-up by 4 pm Wed., Nov. 25. 1394 North Highland Ave. 404-872-6000. www.alons.geomerx.com.

Murphy’s, Offering to-go meals for 4 at $125 and for 8 at $250. The menu includes roasted boneless turkey breasts, herbed cornbread, cranberry orange relish and each meal comes with a pie. Orders must be placed by Fri., Nov. 20 and picked up Wed., Nov. 25 between 11 am-6 pm. 404-872-0904. 997 Virginia Ave. www.murphysvh.com.

Muss & Turner’s, Offering a prepared package of sides and desserts that serve four at $99.93. Includes roasted vegetables, Ritz cracker dressing, green bean bake, sweet potato mash, gravy, lingonberry sauce, wheat rolls and choice of pumpkin or pecan pie. Orders will be taken until Nov 21 and pick-up is 11 am-6:30 pm Wed., Nov. 25. 1675-309 Cumberland Pkwy SE. 770- 434-1114. www.mussandturners.com.

PARISH: Food and Goods, An a la carte menu, that will include an all natural creole fried turkey with creamy horseradish sauce for $112, Broccoli & Cheese Casserole for $9/quart and Maple Creamed Sweet Potatoes with PARISH Granola: $8.50/quart. Orders need to be placed by Nov.13 and picked up Nov. 25. 404-681-4434. 240 N. Highland Ave. www.parishatl.com.

Rolling Bones Premium Pit BBQ, This menu twist on the traditional Turkey includes a whole turkey and cranberry relish for $60, or bone-in turkey breast with cranberry relish for $45, beef brisket with a side of horseradish for $70, whole duck with fig relish for $35 and sides by the quart for $8. 404-222-2324. 377 Edgewood Ave. www.rollingbonesbbq.com.

South City Kitchen-Midtown, In addition to offering a dine-in option, they will offer take-out for parties of 8 or more at $22.50 per person. Orders will be taken until Fri., Nov. 20 and pick-up is on Wed., Nov. 25. 404-873-7358. 1144 Crescent Ave. southcitykitchen.com/midtown.

The Shed at Glenwood, You can have a fully prepared meal for $150 for six to eight people. This includes a roasted turkey, a number of sides and an apple pie. Orders must be placed by Sun., Nov. 22 and picked up Wed., Nov 25, 5-7 p.m. 475 Bill Kennedy Way. 404-835-4363. www.theshedatglenwood.com.

Or…if you are just really overwhelmed and want all the Thanksgiving goodies sent right to your door, here are a few suggestions.

Gourmet Grocery Online, These folks will send you a Turducken next day Fed Ex. This Cajun Stuff specialty starts with a semi-boneless turkey. This is stuffed with a boneless duck, dressing, then a boneless chicken and finally more delicious dressing. The final product will weight 15-16 lbs and will feed about 20 people. At $119.99, this will set you at about $6.00 per person, not including sides. gourmetgroceryonline.com

Schaul’s, There is nothing quite like a fresh turkey from Schaul’s. Schaul’s Turkeys are plump, juicy and fork tender. Carefully fed and raised, assuring a delicate buttery flavor that is unmatched in other brands. Fresh turkeys are available only during the week of Thanksgiving. Helpful cooking instructions are included with your order. Starting at $40.60 for a 12-14 lb bird to feed your friends and family. www.schauls.com

The Fresh Lobster Company, No one ever said you have to eat turkey. How about some fresh lobster or some other type of seafood? This is making me rethink that big bird. Right now they are running a special for “free overnight shipping” if you order 10 or more Maine products. Hmmm….after careful consideration and Maine’s recent overturning of same-sex marriages, I can’t in good conscience recommend anything from Maine. So lets not call these guys, mmmmkay?

Gourmet Station, Are there just the two of you this year? Playing hooky from the in-laws while watching the Macy’s parade? Good plan!  Gourmet Station will deliver your entire meal for $99.99. There you go – have another glass of wine and enjoy the game! www.gourmetstation.com

Greenberg’s Turkey, If it’s good enough for Oprah, it’s good enough for me. Everyone is raving about Greenberg’s. It’s a smoked turkey, so if that is not your thing, you might want to reconsider. But their prices are terrific, starting at $27 for a 6 lb bird that should feed 12-18 people all the way up to a 15 lb turkey that will feed 30 – 45 people for $64.35. Add around $10 for shipping, and I consider that a deal. Pop over to the grocery store, buy some Stouffer’s sides and you are good to go. www.gobblegobble.com

iGourmet, Heritage Turkeys are never frozen, includes neck and giblets, and comes with a traceability certificate that states the turkey farm where your turkey is from. The bird’s genetics can be traced back to the 1800’s, ensuring a true “heritage” bird. Starting at 8 lb, going all the way up to a huge 22 lb, this should provide all your turkey needs. www.igourmet.com

Just make sure you have plenty of lovely sandwich bread, mayo and chips for turkey sandwiches the next day. You are going to be tired after all that shopping on Friday.

Some things never change.

xoxo, Patti

Next Monday – The perfect table setting.

Thanksgiving Ideas

Monday, November 2nd, 2009

Lets talk about Thanksgiving, Darlings.  It is 24 days away, which means you have 3 weeks, 3 days to get ready.

This year, Eric and I are frying a turkey with John & Danny and whoever else we can drum(stick) up to join us.  Let me know if you need an invite!

As much as I love Thanksgiving food, I love setting the table even more. This year I’m thinking of sugaring fruits as the centerpiece (I always try to have a centerpiece that is low to the table -since I am short and can’t see over anything!) What do you think of these?


Photo by Taste of Home.com

Find the very simple how-to here.

Now that we’ve figured out the centerpiece, what am I going to use to serve my guests?  I am thinking gold chargers with white plates this year.  Check out this site for crazy cheap serving pieces (24 charges for $48.80!)  I love a deal and restaurant supply sites and stores are the greatest for these types of items.  These come from instawares.com The gold and white will look pretty together.

I’ve got some beautiful big white platters for the turkey and my French White Corningware with which to serve the side dishes.  I’ll use my cut glass dishes for the relish tray (you cannot have Thanksgiving without a relish tray!) and for dessert….hmmm….I don’t have that figured out yet. Any ideas?

Sides are the place where you can shake it up a bit each year. Everyone has their favorites (mine is my mother’s stuffing with sausage and raisins – I have to have it!), but usually no one minds if you conjure up a new dish here and there.  Here is a recipe that I am going to try again (for some reason, it just did not turn out the first time I attempted it) – Inside-Out Sweet Potatoes. I think they sound divine and I know all my boys will love them, too.

Lets talk more about this during the week.  I will bring you more ideas and hopefully you will share yours with me.

I’m thankful for you all!

xoxo, Patti