We are finally recovered from Thanksgiving (I think). It was a wonderful time with fabulous friends and I bet you want to hear all about it. Lets do it!
Just between you and me, I had no intention of hosting Thanksgiving Dinner, but when bestie Diane said she was coming home, I knew that called for something special. We bought the turkey, planned a few dishes, invited a few friends, bought a case of bubbly. Then our incredible friends from Black Tie Barbecue told me they were holding a smoked turkey with my name on it, I decided to go ahead and roast the turkey we had at home and freeze the meat for the Christmas party nibble ingredients.
Do you remember the photo of those smoking turkeys? Unbelievable.
I hope you all are up and watching the Macy’s Thanksgiving Day Parade, like I am. One day I will get there in person, all bundled up in NYC. But not this year. This year we are hosting 6 friends for dinner and several more after dinner for drinks and dessert.
And I am feeling particularly lazy, so I am digging up a rerun from last year’s turkey day festivities here.
As for what I am grateful for this year, it is much the same as last year. The love of my amazing husband and number one best friend, Eric, our good health and that of our dogs and never last, our beloved friends that make every day a holiday. I love you.
And Glee! I am thankful for Glee. Could there be a more perfect television show? I think not.
You know I am grateful for you, too, yes? Because I am. You all are the greatest and make me want to blog every single day. Thanks so much for reading and commenting. Next week, I have a very special giveaway to show my appreciation.
xoxo, Patti
Today blogging to The Warblers from Glee -Teenage Dream
I trust by now you have the turkey thawing (or have made arrangements – perhaps with Black Tie Barbecue for one of their mouthwatering smoked turkeys? Call 404.840.9256 to see if they have just one more they can put aside for you. This is what I am doing this year…shhhh, it’s just between us.)
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!
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.
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
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…)
I thought I was going to regale you all with some pithy commentary on yesterday’s dinner. But I think I will let the photos speak for themselves. A wonderful day was had by all of us. Eric, John, Danny, Holly, Isham and Tracy and I gathered round the table (we were able to set all the dishes out on the new table John brought me for my kitchen that belonged to his grandmother – so excited to have this heirloom!) There was no drama, no kitchen upsets or drunk relatives. It was the nicest, calmest, dearest Thanksgiving ever.
Thanksgiving is here in four days. I want to make sure you have everything you need. Grocery stores aren’t usually open on Turkey Day, so lets get cracking.
I just found the coolest website called To Do Softlist.com which has lists for everything. For a list junkie like me, this is heaven. But if you are not, I will not subject you to my list proclivity. Except for this one Thanksgiving list. It is so fab. I have just altered it a bit to fit our needs. Click to continue »
I missed you yesterday, Darlings! Crystal and I were out enjoying the incredible weather here in Atlanta – 76F Sunday! Crazy!
But time to discuss Thanksgiving again. This time it’s about table settings. For me, this comes second only after the food. I only allow myself to enjoy setting the table after I have done everything else. It’s like dessert for me.
This turkey will find about six (so far!) of us gathering around. I decided to go for cute instead of elegant. Here’s the inspiration from Martha for my table.
My Table is the Big Kids' Table!
I have a huge pewter boat that I use for hors d’ouevres that would work perfectly for this. Hmmm, but what to put in the boat to hold the cute sign? Mashed potatoes? That might work.
And, I know this is another of Martha’s ideas, but how many chickens do you need to eat before you have enough wishbones? But it sure is cute. You collect and wash all your leftover poultry wishbones (maybe from the time you gave that medieval feast for 100?) and paint them chrome. Then, you tie the ends together (wrapped six times and sacrifice a kewpie doll…wait, wrong recipe…) and voila! You have napkins rings. Looks like I’ll be saving my wishbones from now til next Thanksgiving. I am wild for this idea. However insane it is.
Take All Your Wishbones Just Laying Around The House.....
Here’s one that would be easy and crafty, too, from Blissfully Domestic! I don’t know if it’s my style, but I like how festive it feels.
Don't Pass the Turkey Over With This Setting - You Could Get Singed!
Even if you don’t have the budget for decorations, you can still spruce up your table for free. How about taking a glass bowl or vase and filling it with fallen leaves found while taking a walk? You could also take one of your favorite scarves and use it as a table runner (first make sure it’s washable before someone spills the gravy). Fresh apples or any type of fruit could adorn the center of the table, too. Set apples and/or pears/persimmons/whatever is around and scatter them down the center of the table, perhaps on more of those fallen leaves (be super careful with your candles, if you have dried leaves on the table – votives might be the answer here.) Another solution would be to take all your fruit and pile it up on a cake stand in the middle of the table – maybe stick a few leaves into it or the turkey art the kids brought home from school. Even having the kids make those paper traced turkey hands as placecards would be super cute.
I also liked this idea, which reminds us of why we are at dinner this day. Take strips of paper, write what you are thankful for, and attach with double sided tape and read aloud at dinner. Easy, but it could start a special tradition.
I'm Thankful For You!
And how cute is this little placecard? Take those nasty things that fall from trees and turn it into something memorable. And easy. I love pretty and easy.
Gum Tree Spurs - Now For The Table!
And for the easiest centerpiece yet – got a candle? a glass holder for it? some popcorn? You have a centerpiece.
Corny, but Cute!
The fine folks at HGTV came up with this beauty. Really, this is the time to break out all your prettiest tableware and make it work. I’m inspired by this because bff, Vickie, gave me some beautiful gold glass vases and these are now going on the table. Along with my boat.
Ohhh, Gold!
if you have the time and inclination, you could visit your local Pottery Barn, Restoration Hardware or Pier 1 for lots of inspiration. But I like to use my imagination (and the imagination of style mavens like Martha) to create something that you can’t buy out of a catalogue.
Next Monday we’ll discuss the last minute prep. Don’t panic – it’s just dinner, Darlings!
