Happy Thanksgiving: Giving Thanks

Today, all across America, many of us will gather together with family, friends and others, savoring a lavish feast of food and drink. We might also attend local football games, watch it on TV, or check out the Macy's Day Parade. We will talk and laugh, toast and cheer, savoring all the goodness of the day, reveling in the joy of the holiday. However, amidst all this merriment, we should not forget the deeper meaning of the day. It is about far more than turkey and wine, stuffing and football, pecan pie and naps.

Thanksgiving is a day for reflection upon our lives, to ponder and be thankful for all of the positive things in our lives. We need to appreciate the goodness in our lives, to be happy with everything we have (and I don't mean in a material sense). No matter what troubles or adversities we might face in our lives, I am absolutely sure there is also much to bring us joy.

Our focus today, and actually how it should be every day, should be on the positive aspects of our lives. Savoring the positive in our lives can brighten the darker parts of our lives, and place everything in perspective. Complaining and criticizing often accomplish little and instead we should concentrate on solutions. We can make our lives better if we truly desire to do so. It may take time and effort, but we can accomplish much with a positive mindset.

I am thankful for many other things in my life, including family, friends, health, and much more. I am thankful for all my blog readers. It would take too long to list every single thing I am thankful for here, but I will take the time to reflect upon all of them today. I will try not to dwell on the negative elements in my life. It will hopefully be a day of appreciation and reflection, of hope and a brighter future.

I fervently hope that everyone else can embrace the positive, rather than dwelling on the negative. Share your positive feelings with your family and friends. Tell them that you love them, thank them for being in your life. It may be corny, but a hug and kind words can mean so very much. And you'll never regret it.

I'm going to enjoy plenty of tasty food and drink today, but I will remember that today is about more than the feasting. It is primarily a time for thanks, for all the good that is in our lives, and for being with the people we care about and love.

(This is a reprint of an article from November 2015 which remains as relevant now as it did then.)

Sips & Nibbles: Thanksgiving Edition

I'm offering a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year. **********************************************************
1) It’s said that the first Thanksgiving featured shellfish and fish, so join Legal Sea Foods for a traditional Thanksgiving or opt instead for their special turkey dinner. Legal Sea Foods will serve turkey breast with sausage stuffing, mashed potatoes, butternut squash, gravy and cranberry sauce ($24.95 per person and $8.95 for children 12 and under). Come celebrate the holiday with your family and leave the cooking to Legals.

Reservations are recommended and private dining rooms must be reserved in advance. Available at most locations of Legal Sea Foods.

2) Celebrate Thanksgiving, on Thursday, November 22, from 1pm-6pm, at Chopps American Bar and Grill with a Specially Prepared Fall Feast. The full Dinner Menu will also be available.

Thanksgiving Day Chef's Tasting Menu
Appetizers
--Roasted Beet Salad (Goat Cheese Croquette, Tarragon, Frisee, Coriander Vinaigrette)
--Curried Parsnip Bisque (Mint Créme Fraiche)
Entrees
--Traditional Turkey Dinner (Heirloom Baby Carrot, Brussels Sprouts, Whipped Potato, Corn Bread Stuffing, Cranberry-Fig Sauce, Traditional Gravy)
--Butternut Squash Agnolotti (Trumpet Mushrooms, Leeks, Macomber Turnips, Cider, Butter)
Dessert
--Pumpkin Bread Pudding (Molasses Whipped Cream, Vanilla Gelato)

Cost: $45 per person
To make reservations, please call 781-221-6643

Rant: Stop Stressing Over Thanksgiving Wines

Every year countless people stress over which wines to pair with their Thanksgiving dinner. They read all the wine articles, which give recommendations of which wines you should drink, though many of those articles are similar year to year. They speak to the staff at their local wine store, who give them recommendations. These people also worry that their holiday might be a failure unless they have the correct wines. The holidays can be stressful enough without having to worry about the wine, especially when those worries are generally needless.

Stop stressing so much about Thanksgiving wines.
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Cast your memory back to last year's Thanksgiving. Can you remember which specific wines you had with dinner? Can you remember the specific wines you had with Thanksgiving dinner two years ago? Doubtful.

I am sure that most people won't be able to remember except maybe in the most general terms. Maybe they recall having had a Pinot Noir or a Riesling but they are unlikely to recall the specific producer or much else about the wine. What they are more likely to remember is the good (at least hopefully it was good) time they had, the family and friends that shared their table. They might remember whether the food and wine was good or bad but the specifics may be foggy.

Do you really need specific Thanksgiving wine recommendations? I don't think so. The more I ponder the question, the more I realize that all you need for Thanksgiving are some good wines, the varietals and/or blends being much less important. As long as they do not blatantly clash with the meal, then they should work and few wines are going to so blatantly clash. Drink wines you'll enjoy and don't worry so much about "perfect pairings."

A Thanksgiving meal is diverse, with many different flavors, from savory to sweet, and many different textures. No single wine is a perfect pairing with all of these different dishes. So you need wines that people will enjoy in of their own right. I don't think too many hosts are seeking the "perfect" wine pairing. They simply want something that people will enjoy and which won't greatly detract from the food.

Plus, who'll remember the wines next year?

We should remember that any wine shared with good friends and family is likely to taste better, or at least seem that way, than one drank alone. The circumstances of the day, the good feelings, the fond memories, the thanks for the past year, will all lead to your wine seeming better. And it is all those urrounding circumstances that people will most remember about Thanksgiving. The wine will always take the back seat.

The wine is simply an extra, not a necessity. It pales in importance to everything else about the holiday. Like the Whos from "The Grinch Who Stole Xmas", there should still be joy even if all of the food and wine have been taken away.

I will probably bring a variety of wines to my Thanksgiving feast, a mix of sparkling wine, white, red and dessert wine. Having a good variety is beneficial, especially as different people have different preferences. In general, I will pick interesting and delicious wines that I feel people will enjoy. I won't spend much time worrying about pairing them with specific dishes and foods. I just want wines that will make people smile, that will enhance the spirit of the day.

Whatever you do for Thanksgiving, enjoy yourself and appreciate all that you have, rather than worry about what you do not.

(This is a revised version of a post from 2016. My basic sentiment has not changed one iota since that time and I felt it was important enough to raise it again.)

Happy Thanksgiving: Giving Thanks

Today, all across America, many of us will gather together with family, friends and others, savoring a lavish feast of food and drink. We might also attend local football games, watch it on TV, or check out the Macy's Day Parade. We will talk and laugh, toast and cheer, savoring all the goodness of the day, reveling in the joy of the holiday. However, amidst all this merriment, we should not forget the deeper meaning of the day. It is about far more than turkey and wine, stuffing and football, pecan pie and naps.

Thanksgiving is a day for reflection upon our lives, to ponder and be thankful for all of the positive things in our lives. We need to appreciate the goodness in our lives, to be happy with everything we have (and I don't mean in a material sense). No matter what troubles or adversities we might face in our lives, I am absolutely sure there is also much to bring us joy.

Our focus today, and actually how it should be every day, should be on the positive aspects of our lives. Savoring the positive in our lives can brighten the darker parts of our lives, and place everything in perspective. Complaining and criticizing often accomplish little and instead we should concentrate on solutions. We can make our lives better if we truly desire to do so. It may take time and effort, but we can accomplish much with a positive mindset.

I am thankful for many other things in my life, including family, friends, health, and much more. I am thankful for all my blog readers. It would take too long to list every single thing I am thankful for here, but I will take the time to reflect upon all of them today. I will try not to dwell on the negative elements in my life. It will hopefully be a day of appreciation and reflection, of hope and a brighter future.

I fervently hope that everyone else can embrace the positive, rather than dwelling on the negative. Share your positive feelings with your family and friends. Tell them that you love them, thank them for being in your life. It may be corny, but a hug and kind words can mean so very much. And you'll never regret it.

I'm going to enjoy plenty of tasty food and drink today, but I will remember that today is about more than the feasting. It is primarily a time for thanks, for all the good that is in our lives, and for being with the people we care about and love.

(This is a reprint of an article from November 2015 which remains as relevant now as it did then.)

Wednesday Sips & Nibbles

I am here with a special Wednesday edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) On Wednesday, November 22, from 9pm-Midnight, Puritan & Co. Chef/Owner Will Gilson invites guests to join in celebrating Puritan & Company’s 5th Anniversary at the Cambridge restaurant’s annual Family-You-Choose Feast. Puritan & Company welcomes friends to a night of merriment celebrating five years of Puritan & Company success and the upcoming Thanksgiving holiday- a particularly special day for Mayflower pilgrim descendant, Will Gilson. The party will feature complimentary bites and a cash bar with specialty cocktails provided by sponsors Privateer Rum, Notch Brewing, and Campari.

To make reservations, please call (617)-615-6195

2) On Tuesday, December 5, starting at 6:30pm, Babbo Pizzeria e Enoteca will host an Italian wine dinner exploring the flavors of Italy's Piemonte region as well as in-season white truffles. Starting at 6:30 p.m., the evening will include a tasting of four different courses (including three truffle-centric mains) along with wine pairings from the Piemonte region.

The menu will feature:
1st course:
Guanciale pizza with white truffles
Wine: Castello di Verduno Pelaverga 2015
2nd course:
Braised rabbit and robiola cappellacci with white truffles
Wine: Luigi Pira Dolcetto d'Alba 2015
3rd course:
Brasato al barolo with polenta and white truffles
Wines: Produttori del Barbaresco 2014 AND Paolo Scavino Barolo 2013
4th course:
Hazelnut torta with gianduja and hazelnut gelato
Wine: Brandini Moscato d'Asti 2016

Tickets are $90 and will soon be available for purchase via Eventbrite.
For more information or to make reservations, please contact (617) 421-4466.

3) On Wednesday, November 29, at 6pm, Bistro du Midi invites guests to experience a variety of Pinot Noirs at the U.S. vs France wine dinner. Executive Chef Josue Louis will prepare an exclusive five-course menu with each plate expertly paired with one of the hand-picked wines by Head Sommelier Ray Osborne.

The full menu for the U.S. vs France Pinot Noir Dinner is as follows:
FIRST
Beet-cured salmon, caper, crème fraiche
2013 WILLAKENZIE, ‘GISELLE’, WILLAMETTE VALLEY, OREGON
SECOND
Spanish octopus, sunchoke, golden delicious, smoked almonds
2013 DOMAINE RION, 1ER CRU NUITS-ST-GEORGES AUX VIGNERONDES
THIRD
Oxtail tortellini, broccoli spigarello, salsify
2012 LOUIS LATOUR, GEVREY-CHAMBERTIN
FOURTH
Duck breast, celery root, candy cane beet, dates, juniper jus
2014 PATZ & HALL, SONOMA COAST
FIFTH
Chocolate ganache, cassis cremeux, lavender ice cream
PETITE KIR

Cost is $135 per person, not including tax and gratuity. Seating is limited; to make a reservation, please call 617-426-7878

4) Chef Daniel Bruce and the team at Boston Harbor Hotel are thrilled to welcome former New England Patriots Quarterback Drew Bledsoe to Meritage Restaurant + Wine Bar for a reception and four-course dinner on Wednesday, November 29, starting at 7pm.

Former NFL quarterback Drew Bledsoe will bring select wines from Doubleback, his family-owned vineyard on the outskirts of the Walla Walla Valley, to be sampled and enjoyed at the picturesque Meritage Restaurant + Wine Bar. After returning to his home state in 2007, Bledsoe collaborated with childhood friends and established winemakers to create a premium wine experience with a focus on world-class cabernet sauvignon.

The full menu for the evening is as follows:
RECEPTION
2015 Argyle Brut Rose
DINNER
First Course
2016 Bledsoe Family Cabernet Sauvignon
Char Seared Ora King Salmon, Smoked Winter Vegetables, Cabernet Demi
Second Course
2015 Bledsoe Family Stolen Horse Syrah
Crispy Wild Mushrooms, Shaved Iberico Pork Belly, Melted Leeks, Porchini Dust
Third Course
2014 Doubleback Cabernet Sauvignon
2011 Doubleback Cabernet Sauvignon – Cellar Release
Cocoa and Five Spice Rubbed Grilled Prime Rib Filet, Fennel Laced Potato Gnocchi, Cabernet Raspberry, Glazed Baby Brussels
Fourth Course
2015 Bledsoe Flying B Cabernet Sauvignon
Aged Gouda, Parsnip Feta Crepes, Red Wine Syrup, Kale Chip, Fried Sage

Tickets can be purchased on Eventbrite for $225 per person (including tax and gratuity). This is a 21+ event.

Sips & Nibbles: Thanksgiving Edition

I am offering a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
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1) Capo’s talented culinary team is offering a variety of options to help make this Thanksgiving the best one yet. Leave the baking to the experts and order a special Thanksgiving Pie to Go or join Capo for prix fixe and a la carte Thanksgiving Day dining options.

PIES TO GO
This Thanksgiving Capo is offering made-to-order Specialty Pies by renowned Boston pastry chef Kate Holowchik, the newest addition to the Capo culinary team. Available for pre-order now through Monday, November 20, the beautiful pies are sure to turn heads at the dinner table. Chef Kate’s baking up Thanksgiving favorites including Pumpkin Pie and Apple Pie, and decadent French Silk for just $25 each. All three flavors are also available gluten-free, upon request, for $30 each. Visit https://www.caposouthboston.com/store/ to order a pie.
When: Last Day to Order: Monday, November 20; Pick Up: Tuesday, November 21 – Thursday, November 23
Cost: Holiday pies are $25 each (gluten-free also available for $30)

TURKEY GOBBLER TO GO
Enjoy Thanksgiving on the go with a special Turkey Gobbler Sandwich packed with Roasted Turkey, chestnut sausage stuffing, orange cranberry sauce, caramelized onion focaccia, roasted turkey gravy. The Turkey Gobbler Sandwich is the perfect option for Bostonians stuck working on the holiday that are still looking for their Thanksgiving fix, or the unlucky hosts who were left with no leftovers for next-day sandwiches. Swing by Capo on Thanksgiving between 2pm and 10pm to pick up Chef Nick Dixon’s ultimate turkey sandwich for just $12.

THANKSGIVING DINING
The team at Capo welcomes guests to enjoy a hearty Turkey Day meal at Capo, with a variety of options to accommodate families of all sizes. Dishes by Chef Nick Dixon and desserts from pastry chef Kate Holowchik can be enjoyed as a three-course prix fixe menu ($45/adult, $20/children, free for children under 4) or a la carte.

First Course (for prix fixe, choice of)
Lobster Bisque, Cream lobster bisque, crème fraiche, $15
Gnocchi Alforno, Hand-rolled gnocchi, English peas, shaved truffle, $16
Cacio de Pepe, House-made spaghetti, guanciale, black pepper, pecorino Romano, $15
Second Course (for prix fixe, choice of)
Roast Turkey, Chestnut and sausage stuffing, Yukon mashed potatoes, winter vegetables, cornbread soufflé, gravy, cranberry bourbon sauce, $25
Roast Prime Rib, Yukon mashed potatoes, bone marrow popover, au jus, $32
Eggplant Involtini, fresh mozzarella, smoked tomato sauce, torn basil, $18
Third Course (for prix fixe, choice of)
Pumpkin Crostada, $10
Apple Pie Tiramisu, $10
Chocolate Hazelnut Tart, $10
A La Carte Side Dishes
Roasted Winter Squash, delicata squash, Brussels sprouts, baby carrots, rosemary, $10
Cornbread Soufflé, $10
Slow Roasted Sweet Potato Casserole, $12

Capo will be open on Thanksgiving for dinner from 2pm – 10pm, with last call at 11:30pm. For Reservations, please call 617-993-8080.

2) The newly opened Sumiao Hunan Kitchen is celebrating their first Thanksgiving in Kendall Square by dishing out Hunanese twists on traditional “Turkey Day” staples and family-style prix fixe menus for four-to-eight guests for two straight days, November 23 & November 24 from 11am-close.

Sumiao’s a la carte specialties include the four-piece Pan-Seared Pumpkin Cake with sweet pumpkin, sticky rice powder, condensed milk and sesame ($12); Mala Turkey with house chili soy sauce, Szechuan peppercorn oil, cilantro and sesame ($14); Crispy Turkey with hoisin-BBQ sauce ($28); and, tempura-style Yolk Breaded Pumpkin with preserved duck yolk and sweet pumpkin ($18).

Whether feasting for Thanksgiving or Friendsgiving, group dining is made simple with Sumiao’s trio of prix fixe-style menus ($125-$250 per group). Each menu starts with Melted Gold Soup with pumpkin and millet. Moving onto the appetizer course (Sumiao Shang Gan, Scallion Pancake or Spicy Dried Baby Fish), groups of four pick one while groups of six choose two, and eight select three. Each guest then can choose one sharable entrée from a selection of 12 signature vegetable, seafood and meat dishes like the Spicy Cauliflower, Red-Braised Pork Belly or Steamed Duijiao Tilapia. Each group also gets a complimentary order of one of the a la carte specials featured on these two days.

To make Reservations, please call 617-945-0907

Boulder Canyon: Thanksgiving Kettle Chips

I have to say that I dislike most flavored potato chips. I certainly am intrigued by the potential, like Chicken & Waffles or Cheddar Bacon Mac & Cheese, but they are usually a major disappointment. Not only do they not taste like the stated flavor, but they don't even taste good. So, when I heard about kettle chips with the flavors of Turkey & Gravy and Pumpkin Pie, I was justifiably wary but also curious. I received media samples of these chips and was pleasantly surprised by what I tasted.

Back in 1994, brothers Don and Jay Poole started Boulder Canyon, with the objective of creating the best potato chip. They had previously been involved in engineering and serving manufacturing equipment for the food industry and one of their clients was a potato chip company. The Poole brothers were intrigued and created a better way of making potato chips. Don and Jay started producing kettle chips, using their new small-batch cooking methods, as well as America-grown potatoes and natural ingredients.

Kettle cooked potato chips use thickly sliced premium potatoes that are slow cooked in small kettles using sunflower and/or safflower oil. They have a crunchy texture and locally, you probably have enjoyed Cape Cod Kettle Chips. Boulder Canyon also now produces Frozen Riced Vegetables, Popcorn, and Speciality Chips made from other ingredients besides potatoes. They also make a series of Seasonal items, such as the summer Sweet Corn Chips and Peach Cobbler Chips. And for Thanksgiving, they offer Turkey & Gravy and Pumpkin Pie.

I hadn't previously tasted any of the Boulder Canyon kettle chips so these Thanksgiving flavored chips were my first experience. It won't be my last.

The Turkey & Gravy kettle chips are crunchy, with a slightly thicker chip than you get with the average potato chip. It is a well-made kettle chip and I can easily see how their basic kettle chip would be appealing all on its own. The ingredient label notes the chips contain sea salt, onion powder, molasses and spices and other information seems to indicate those spices might include sage, thyme and rosemary. Frankly, the chips don't taste like turkey or gravy, but they do bring to mind the typical spices found in Thanksgiving dinner, especially those in stuffing. The savory notes are tasty and may not taste like poultry, but the spice combination works well. They certainly would be an excellent addition to your Thanksgiving feast. They are also one of the best flavored chips I've enjoyed in a long time.

The Pumpkin Pie kettle chips are just as crunchy as the Turkey & Gravy ones, solidifying my thought that the basic kettle chips would be thoroughly appealing. The ingredient label for these chips lists pumpkin, molasses, cinnamon, paprika, and spice. And when you open the bag, a prominent aroma of cinnamon with hints of pumpkin wafts through the air. These chips actually resemble the flavor of pumpkin pie, though the pumpkin flavor is more subdued in these chips with the cinnamon being much more dominant. And the flavors once again work well, a pleasing combination of sweet and salty, which are also addictive. I enjoyed these chips far more than I expected.

Boulder Canyon impressed me with these two flavored kettle chips and now I'll be seeking out more of their products. If you want to bring something different to your Thanksgiving feast, why not bring one or both of these flavored chips. It certainly would also make for one of the easiest Thanksgiving dinners, just open a couple bags of the kettle chips.

Sips & Nibbles: Thanksgiving Edition

I am offering a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
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1) It’s time to start thinking about how you are going to prep for Thanksgiving. Make plans now to participate in Chef Tony Maws’ Thanksgiving Class on Saturday, November 11, from 10am-11am, at Craigie On Main. You will be the Thanksgiving Hero, as you will learn:
*Three different turkey cooking techniques -Old School Roasting -Spatchcocking -2 cook Method
*How to carve a turkey -techniques -knives
*Leftovers Magic
*Great Thanksgiving Beverages

Price: $150 per person
Make Reservations by calling 617-497-5511

2) On Thursday, November 23, from 11am-4pm, Aura at the Seaport Hotel will feature an expansive Thanksgiving Brunch Buffet paired with live jazz music from the Lance Houston Jazz Quartet. The family-friendly spread includes a raw bar, breakfast offerings like eggs Benedict, tomato basil quiche, and French toast as well as traditional turkey-day dishes like roast turkey breast with gravy, sirloin with porcini red wine sauce, roasted butternut squash puree, cornbread stuffing, buttermilk mashed potatoes, and roasted Brussels sprouts. Finish off the holiday meal with indulgent treats from the dessert buffet including an assortment of cakes, pies, mini pastries, and a chocolate fountain.

Cost: $85 per adult; $25 per child ages 5-12; complimentary for children 4-and-under
For reservations, please call 617-385-4304

3) The Seaport Hotel wants to help turkey lovers host the “Friendsgiving” feast of their dreams this holiday season by offering the chance for guests to bring up to 23 friends to the Seaport Hotel’s state-of-the-art Action Kitchen, for a private, interactive and collaborative cooking experience led by Executive Chef Richard Rayment. Chef Rayment will guide the group through the process of bringing their prix fixe menu to life and afterwards, guests can sit down to enjoy their meal in the intimate dining room and reap the rewards of their handiwork with perfectly paired wines.

The “Friendsgiving” menu features an assortment of artisan cheeses and fresh bread for guests to nibble on as they work, as well as classic turkey-day dishes including rolled roast turkey roulade with cornbread stuffing and pan gravy, fresh cranberry and orange relish, sweet potato and marshmallow casserole and a creamy corn and baby spinach casserole. Guests can also finish off their meal by making, baking and decorating their own Thanksgiving sugar cookies.

“Friendsgiving” in Action Kitchen is offered from November 17-19 and November 24-26 and costs $90 per person with the option to add a beverage package for an additional $36 per guest. For more information or to reserve the space for your Friendsgiving Dinner, please visit www.actionkitchenboston.com.

4) This Thanksgiving, Thursday, November 23, from Noon to 8:00 p.m., Chef de Cuisine Michael Denk and the culinary team at Bar Boulud, Boston will host friends and families for a warm and elegant Thanksgiving Day gathering, complete with everyone’s favorite trimmings. Featuring an extensive and bountiful three-course prix-fixe menu that is sure to please everyone at the table, Bar Boulud, Boston’s Thanksgiving dishes are crafted from seasonal ingredients carefully selected to evoke warm memories of long-loved holiday classics.

For starters, guests will begin their meal by selecting their preferred appetizer of choice from options like creamy Butternut Squash Soup, complemented by apples, pecans and spiced Chantilly cream, or a crisp Harvest Salad, laced with autumn-inspired components like delicata squash and spiced pumpkin seeds.

As a main course, guests will select one of four options on which to indulge, including, Heritage Breed Turkey, consisting of a tender roasted breast and braised leg accompanied by savory sourdough-sage stuffing, roasted green beans, local cranberry compote, and pomme purée, sided by savory rosemary turkey gravy, and Chef Denk’s hearty Braised Short Rib, boasting creamy garlic pomme puree, fresh herbs and a variety of perfectly roasted root vegetables.

To finish the meal on a sweet note, Pastry Chef Robert Differ will offer an array of elevated takes on traditional holiday treats, including Pumpkin Pie, supported by a delicious brown butter crust, topped with a drizzle of maple caramel sauce and light Chantilly cream, and Apple Tarte Tatin, capped with creamy vanilla bean ice cream, a flaky butter sablé and anglaise cream.

COST: $95 per person; $48 for children 12 and under
MORE INFO: To make a reservation, call 617-535-8800

5) On Thanksgiving, Thursday, November 23, Guests are invited to Bistro du Midi to indulge in a Provençal Thanksgiving with a special three-course feast. The $75 prix fixe menu boasts an array of seasonal selections from Executive Chef Josue Louis and decadent desserts from Pastry Chef Allen Morter. Reservations are available from 1 p.m. to 7:30 p.m. on both floors. A $32 three-course sample menu is also available for children.

Guests can choose one item from each of the following courses:
First Course
--Belgian Endive Salad, poached pear, hazelnuts, fourme d’Ambert
--Heirloom Squash Soup, apple compote, chestnut, spiced crème
--Yellowfin Tuna, cucumber, avocado, black olive, shortbread crumble
--Pork & Duck Terrine, dates, house accoutrements
--Spanish Octopus, fennel, capers, almonds, Romanesco
Main Course
--Sweet Potato Gnocchi, ricotta salaya, black trumpet, cashews
--Loup de Mer, broccolini, artichoke, delicate, sauce grenobloise
--Roasted Turkey, pumpkin brioche stuffing, seasonal vegetables
--Duck Breast, celery root, candy cane beet, dates, juniper jus
--Heart of Ribeye, bone marrow croquette, sauce bordelaise
Dessert Course
--Chocolate Ganache, cassis cremeux, lavender ice cream
--Pumpkin Spice Cake, pomegranate gelee, thyme ice cream
--Maple Mousse, ginger cake, cranberry crème
--Apple Butter Beignet, sage anglaise
--Selection of Sorbet

For reservations, please call 617-426-7878

6) Executive Chef Steve Zimei of Chopps American Bar and Grill is pulling out all the stops for Thanksgiving 2017. Guests can dig into an à la carte menu featuring selections like Yellowfin Tuna Tartare, Oven Roasted Chicken Breast, Steak Frites or dig into a three-course Chef’s Turkey Dinner featuring creative interpretations of classic Thanksgiving eats.

Guests can choose on item from each of the following courses:
Appetizers
--Roasted Beet Salad, goat cheese croquette, tarragon, frisee, coriander vinaigrette
--Butternut & Apple Soup, toasted pumpkin seeds
Entrees
--Traditional Turkey Dinner, cider roasted carrots, Brussels sprouts, whipped potatoes, corn bread stuffing, orange cranberry sauce, traditional gravy
--Pumpkin Ravioli, roasted squash, hazelnuts, sage butter
Desserts
Eggnog Cheesecake, salted caramel sauce

Both the special a la carte Thanksgiving menu and Three-Course Chef’s Turkey Dinner are available from 12pm – 6 p.m.
The Three-Course Chef’s Turkey Dinner is $45/person exclusive of tax and gratuity.
Reservations are recommended. For reservations please call 781-221-6643.

7) This Thanksgiving, November 23rd, from 11am-10pm, in Boston’s South End, The Beehive, hosts its annual Thanksgiving Day feast, with a traditional prix fixe, three course menu. Executive Chef James Lyons cooks up what is now famously known as “Boston’s Liveliest Holiday Meal.” If that’s not enough, the Beehive’s approach to the festive holiday also delivers live jazz music throughout the day where patrons can celebrate with a glass of champagne or one of The Beehive’s signature cocktails like the Hi Ho with bourbon, all-spice dram, lime and pineapple gomme ($11), Queen Bee with vodka, Elderflower liquor, fresh grapefruit and champagne ($13) or the Sax Maniac with rye, Madeira Bual and amaro ($11.5).

The Beehive’s Thanksgiving Day Menu
Appetizers/First Course
--Lobster Chowder (Bacon, Potatoes, Corn, Chili)
--Butternut, Acorn & Hubbard Squash Soup (Maple Syrup, Granola)
--Kale Tabbouleh Salad (Farro, Quinoa, Beets, Orange, Pumpkin Seeds, Ricotta Salata)
--Beef Short Rib Arancini (Arabiatta Sauce)
--Chopped Autumn Salad (Apple Cider Vinaigrette)
Entrees/Second Course
--Organic Turkey (Country Stuffing, Mashed Potatoes, Brussel Sprouts, Cape Cod Cranberry Chutney, Herbed Gravy)
--New York Strip Roast (Mashed Potatoes, Creamed Kale, Garlic Jus)
--Rack of Lamb (+$10)(Mashed Potatoes, Creamed Kale, Mustard Shallot Sauce)
--Wild King Salmon (Flat Leaf Spinach, Toasted Buckwheat, Forraged Mushrooms)
--Vegetarian (Vegan) Thanksgiving (Roasted Stuffed Delicata Squash, Carrot Porcini Osso Buccu, Cider-and-Bourbon-Glazed Shallots, Country Stuffing, Mashed Potatoes, Brussel Sprouts, Cape Cod Cranberry Chutney, Herbed Gravy)
Dessert/Third Course
--Bourbon Pecan Pie
--Spiced Pumpkin Pie
--Malted Milk Chocolate Tart
*Please Note: Menu Subject to change

COST: $59 per person prix fixe menu (3 Courses); Children’s menu: $19 (10 & Under)
RSVP: Reservations recommended by calling 617-423-0069

Sips & Nibbles: Thanksgiving Edition

I am offering a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
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1) Join Beat Brasserie on Thanksgiving Day, November 24, from 11am-10pm, for a special Thanksgiving menu featuring traditional Thanksgiving foods, wine on tap, specialty cocktails featuring Jim Beam and live country, Americana and bluegrass music all day long.

Beat Brasserie has created a one-of-a-kind, à la carte menu that puts a new spin on the traditional Thanksgiving feast with items such as Roasted Delicata Squash Salad with cracked bulger, grapefruit, mint & burrata ($14). The traditional Organic Farm Raised Turkey with wild mushroom stuffing, whipped potatoes, Brussels sprout hash, fresh cranberry sauce and herbed gravy ($39), the Vegan Thanksgiving with roasted vegetables delux, mushroom & leek stuffing, parsnip mashed potatoes, fresh cranberry sauce and herbed gravy ($38), and the Thanksgiving Bowl Azteca with adobo-spiced quinoa, tomatillo salsa, fresh corn, squash, green beans, avocado, baby spinach, with the choice of vegan ($29) or roasted shrimp ($32). Traditional Thanksgiving classics will also be served. For the Little Pilgrims, 10 and under at the table, enjoy a special menu catered to their tiny tummies.

What feast would be complete without an abundance of wine? Beat Brasserie boasts 36 American wines on tap, all available in 2.5 oz., 5oz, or 12oz pours. Throughout the day Beat will have live bluegrass, country and Americana for guests to enjoy while they eat their Thanksgiving meal.

Cost: No cover charge. Dishes are à la carte.
Reservations are strongly encouraged so please call 617-499-0001.

2) The Thanksgiving brunch buffet at Aura at the Seaport Hotel will feature Thanksgiving favorites and brunch classics on Thanksgiving Day, November 24, from 11am-4pm, with live jazz music from the Lance Houston Jazz Quartet. This Thanksgiving spread includes something for everyone, with a raw bar featuring clams, oysters, and shrimp cocktail, breakfast offerings like eggs Benedi​ct, leek and truffle quiche, and French toast as well as traditional turkey-day dishes like roast turkey breast with gravy, roasted honey ham, sweet potato & maple syrup casserole, cornbread stuffing, buttermilk mashed potatoes, and roasted Brussels sprouts. Finish off the holiday meal with indulgent treats from the dessert including cakes, pies, mini pastries, and a chocolate fountain.

COST: $85 for adults, $25 for children under 12, free for children 4 and under
To make Reservations, please call 617-385-4304

3) On Thanksgiving Day, November 24, from 11am-3pm, Pantry, the signature restaurant located at The VERVE - Crowne Plaza Boston–Natick, will happily host friends and family for an impressive brunch that will allow the cooks of the group to simply enjoy the company of their loved ones. From carving the turkey to preparing the dessert spread, even creating special kid-friendly options for the smallest guests, all Thanksgiving Day duties will be handled! Clean up included!

Traditional with a modernized twist, this year’s harvest-themed menu is the proud creation of Chef de Cuisine Jim Booth, who specializes in inventive farm-to-plate American fare. His unique approach to this abundant feast includes mouthwatering dishes like Creamy Butternut Squash Soup, sprinkled with toasted pumpkin seeds; Maple-Brined Turkey, laced with apple-sausage stuffing, fig-port wine chutney, and cider-giblet gravy; Five-Spiced Maple-Glazed Ham; and Cape Cod Dusted Salmon, sided by crisp, buttered green beans and heirloom cherry tomatoes. There will also be a variety of savory soups, farm-fresh crudités, a mashed potato bar, and rich desserts.

COST: $42 per adult; $25 per child (4-12 years-of-age); complimentary for children under the age of three (excludes tax and gratuity)
To make Reservations, please call 508-416-1352

4) Deuxave & Boston Chops continue their yearly tradition of working on Thanksgiving to share their cheffed-up takes on holiday favorites.

On Thanksgiving Day, November 24, from 12pm-8pm, Boston Chops will feature their full menu for the day, because don’t we all secretly wish we could cut into an 18-ounce Bone-in Rib Eye instead of mom’s dry turkey? Traditionalists have a place at the table, too. There will be roasted turkey with all the fixings, like herbed brioche stuffing with walnuts, a medley of heirloom squash, and the best green bean casserole in Boston. The whole bountiful dish will be $49 a plate, but the Thanksgiving sides are available as family-style sides, as well.

On Thanksgiving Day, November 24, from 12pm-8pm, Deauxave will offer a three-course Thanksgiving feast ($89 per person; optional wine pairings at $40 a head) which will be helmed by executive chef and owner Chris Coombs, with the kitchen turning out elegant twists on the classics.

A quick sample of a few menu options:
* Pumpkin soup with spiced heirloom pumpkins, pancetta, lobster, and a chestnut and apple puree.
* In addition to the traditional turkey and sides, there’s an appropriately epic turducken of turkey breast, duck rillette, chicken boudin, and potatoes.
* Pastry chef Shaun Velez’s desserts will range from a homey apple coffee cake with oat streusuel, apple butter caramel, and pecan ice cream to a sophisticated chocolate mousse and chiffon cake topped with roasted perimmon and a ginger-persimmon glaze.

To make reservations, please call Deuxave at (617)-517-5915 or Boston Chops at (617)-227-5011.

5) Celebrate Thanksgiving with loved ones at Davio's Boston. On Thursday, November 24, from 12pm-8pm, guests are invited to enjoy a special Thanksgiving Day menu prepared by Executive Chef Eric Swartz. Guests will enjoy items such as Oven-Roasted Vermont Free-Range Organic Turkey, Yukon Gold Mashed Potatoes, Creamy Cipollini Onions with Fresh Peas, Challah Bread Herb Stuffing. We all know Thanksgiving isn’t complete without an All-American dessert and this year’s options include Homemade Apple Pie, Pumpkin Pie and a Pecan Tart with Wild Turkey Anglaise, along with Davio’s traditional dessert cart. Guests can also order “Tomorrow’s Turkey Sandwich” to go for $13 which includes oven roasted turkey, stuffing, cranberry apple chutney and gravy.

COST: $59 for adults, $15 per child 12 years and under
For reservations, please call 617-357-4810

6) Christina Allen-Flores, Executive Pastry Chef, Royal Sonesta Boston, is baking house-made Apple-Cranberry Crumb Pie, Chocolate Pecan with Caramel Bacon Drizzle and Bourbon Pumpkin Cheesecake for Thanksgiving To-Go Orders. These specialty pies will be a fabulous surprise for the Thanksgiving table this year.

To Order: http://artbarcambridge.com/specials/pies/
Prices: Apple-Cranberry Crumb Pie: $26, Chocolate Pecan with Caramel Bacon Drizzle: $28, Bourbon Pumpkin Cheesecake: $26
Pick Up: Monday, November 21 – Wednesday, November 23, from 6:00AM – 8:00PM, Thanksgiving Day, 6:00AM – 3:00PM
Where: Studio Coffee & Pastry Shop, lobby level, Royal Sonesta Boston

Executive Chef Brian Dandro is also preparing all your favorite fixings for the Thanksgiving Dinner Feast served family style in ArtBar on November 24, 12pm-8pm. The warm hospitality of the ArtBar staff combined with the amazing menu will create a delicious, stress-free and memorable Thanksgiving Feast for you and yours. Just to give you a taste of what Executive Chef Brian Dandro will be cooking: Creamy ginger pumpkin soup / Roast Turkey with bourbon cider brine / Brioche stuffing with sausage, green apple and rosemary / Sweet Potatoes with brown sugar pecans, toasted marshmallow / and more...

Price: Adults: $50; Kids 10 & Under: $19; 3 & Under: Free
To make Reservations, please call 617-806-4122

7) This Thanksgiving, November 24, from 12pm-8pm, Scampo chef-owner Lydia Shire will dish out a delightful family-style prix fixe menu. Available in addition to a la carte specialties, Scampo’s Thanksgiving feast is filled with the tastes of traditional holiday home cooking. To start, there is Arugula Salad with butter toasted pine nuts and Moliterno truffle cheese. For the second course, guests will have their choice of four options: Cape Scallops with parsnip puree, butternut squash sauce and pea tendril salad; New England Macomber Truffle Turnip Soup with green garlic flan; Winter Place Rum & Tobacco Smoked Salmon with Boston brown bread; and, Burrata with crisped baby red kale leaves, poached pear and maple croutons. Main courses include the Roasted Heritage Turkey with Muscat gravy and Anadama bread and fig stuffing with celery heart and sausage; Halibut poached in Spain’s Arbequina olive oil with risotto nero and candied buttercup squash; and, Bone-In Filet Mignon with beet raviolini and gorgonzola dolce.

Sides are served family-style at the table: Deluxe Mashed Potatoes; Maple Glazed Yams; Blistered Green Beans with quince & marcona almonds; Roasted Cipollini Onions with robiola crema; and, Edmund’s Cranberry Sauce. For dessert, choose between the Apple Crostata with buttermilk ice cream or Pecan Pie with bourbon zabaglione.

COST: $65 per adult; $25 per child (12-and-under)
For reservations, please call (617) 536-2100

8) Rosebud American Kitchen & Bar, in Davis Square, is now offering folks the chance to pre-order their delicious pies just in time for the holidays. Featuring festive flavors sure to complement any feast, the Rosebud pie program will satisfy everyone at the table while delivering the high-quality Rosebud has become known for. Since Rosebud’s re-opening, the pie program has been an integral component of Chef/Owner Joe Cassinelli’s vision for the restaurant as nothing completes a meal at the classic, neighborhood diner quite like a warm piece of pie.

Thanksgiving pie orders are being taken now through Sunday, November 20th. Pre-ordered pies will be available for pickup from 12 p.m. to 12 a.m. on Tuesday, November 22nd and Wednesday, November 23rd. Freshly baked whole pies are $25 each and are available in the following flavors:
Dutch Apple
Pumpkin
Chocolate Cream
Blueberry Crumble
Peanut Butter Fudge
Cranberry Pear

Thanksgiving pie orders can be placed on location at Rosebud American Kitchen & Bar or by calling (617) 629-9500.

9) Guests are invited to Bistro du Midi to indulge in a Provençal Thanksgiving with a special three-course feast. The prix fixe menu boasts an array of seasonal selections from Executive Chef Josue Louis and decadent desserts from Pastry Chef Robert Gonzalez.

Sample menu items include:

First: Belgian Endive Salad (poached pear, hazelnuts, fourme d’Ambert); Heirloom Squash Soup (apple compote, chestnut, spiced crème); Yellowfin Tuna (cucumber, avocado, black olive, shortbread crumble); Pork Terrine (dates, house accoutrements); Spanish Octopus (fennel, capers, almonds, Romanesco)

Main: Ricotta Agnolotti (black trumpet mushrooms, butternut squash, sage); Sea Bream (kale, cauliflower ‘couscous’, golden raisins, salsa verde; Roasted Turkey (pumpkin brioche stuffing, seasonal vegetables); Duck Breast (stuffed cabbage, concord grape); Sirloin (Vidalia beignet, soubise, radicchio, sauce bordelaise)

Dessert: Chocolate Kahlua Custard (applewood brownies, marshmallow ice cream); Caramel Apple Panna Cotta (gingersnap, almond brittle ice cream); Sweet Potato Beignet (cinnamon meringue, cranberry caramel); Pumpkin Cheesecake (pecan shortbread, maple sage ice cream).

Foie Gras Course (supplement $21) – Foie Gras Terrine (pain au lait, strawberry gel)

The prix fixe menu will be served in the main dining room and café; reservations can be made for the main dining room from 1 p.m. – 7:30 p.m.
Cost: The prix fixe menu is $75/guest or $32 for children 12 years and younger. An a la carte menu will be available at the bar only.
For reservations, please call 617-426-7878

10) Start a new tradition this Thanksgiving with Chef Tony Susi at Capo in South Boston. The Capo team invites guests to enjoy an Italian-inspired Thanksgiving, suitable for an intimate dinner or a special celebration for the whole family. In addition to Capo’s dinner menu, Chef Tony is preparing a traditional Thanksgiving Dinner featuring Misty Knoll Farms All Natural Turkey, Housemade Sausage, Chesnut and Apple Stuffing, Mashed Potatoes, Gravy, Cranberry Sauce, and Choice of Side (options include broccolini, delicata squash, roasted cauliflower, brussel sprouts, and Yukon potatoes).

Beverage Director Kevin Mabry offers a selection of seasonal cocktails for guests to enjoy while gobbling up their turkey day meal, like the Apple Blossom (Bols genever, mulled apple syrup, bitters) and the Cornucopia (Bulleit bourbon, Cardamaro, butternut squash, chocolate molé bitters).

Thankgiving hours will be from 12 – 8 p.m.
For reservations, please call 617-993-8080

11) Executive Chef Steve Zimei of Chopps American Bar and Grill is pulling out all the stops for Thanksgiving 2016. Guests can dig into an à la carte menu featuring selections like Yellowfin Tuna Tartare, Oven Roasted Chicken Breast, Skirt Steak or dig into a three-course Chef’s Turkey Dinner featuring creative interpretations of classic Thanksgiving eats.

The menu for the special Chef’s Turkey Dinner is as follows:
Appetizers
Butternut Squash Bisque (apple, rosemary, maple crème fraiche, grated nutmeg)
Endive & Pear Salad (frissée, radicchio, radishes, gorgonzola, spiced pecans, balsamic honey dressing)
Entrees
Traditional Turkey Dinner (cider roasted carrots, brussel sprouts, whipped potatoes, corn bread stuffing, orange cranberry sauce, traditional gravy)
Pumpkin Ravioli (roasted squash, hazelnuts, sage butter)
Desserts
Chef’s Seasonal Selections

Both the special a la carte Thanksgiving menu and Three-Course Chef’s Turkey Dinner are available from 12 – 5 p.m.
Cost: The Three-Course Chef’s Turkey Dinner is $42/person exclusive of tax and gratuity.
For reservations please call 781-221-6643.

Rant: Stressing Over Thanksgiving Wines

Every year countless people stress over which wines to pair with their Thanksgiving dinner. They read all the wine articles, which give recommendations of which wines you should drink, though many of those articles are similar year to year. They speak to the staff at their local wine store, who give them recommendations. These people also worry that their holiday might be a failure unless they have the correct wines. The holidays can be stressful enough without having to worry about the wine, especially when those worries are generally needless.

Cast your memory back to last year's Thanksgiving. Can you remember which specific wines you had with dinner? Can you remember the specific wines you had with Thanksgiving dinner two years ago?

I am sure that most people won't be able to remember except maybe in the most general terms. Maybe they recall having had a Pinot Noir or a Riesling. They are unlikely to recall the specific producer or much else about the wine. What they are more likely to remember is the good (at least hopefully it was good) time they had, the family and friends that shared their table. They might remember whether the food and wine was good or bad but the specifics may be foggy.

Do you really need specific Thanksgiving wine recommendations? I don't think so. The more I ponder the question, the more I realize that all you need for Thanksgiving are some good wines, the varietals and/or blends being much less important. As long as they do not blatantly clash with the meal, then they should work. And few wines are going to so blatantly clash. Drink wines you will enjoy and don't worry so much about "perfect pairings."

A Thanksgiving meal is diverse, with many different flavors, from savory to sweet, and many different textures. No single wine is a perfect pairing with all these different dishes. So you need wines that people will enjoy in of their own right. I don't think too many hosts are seeking the "perfect" wine pairing. They simply want something that people will enjoy and which won't greatly detract from the food.

Plus, who will remember the wines next year?

We must also remember that any wine shared with good friends and family is likely to taste better, or at least seem that way, than one drank alone. The circumstances of the day, the good feelings, the fond memories, the thanks for the past year, will all lead to your wine seeming better. And it is all those urrounding circumstances that people will most remember about Thanksgiving. The wine will always take the back seat.

The wine is simply an extra, not a necessity. It pales in importance to everything else about the holiday. Like the Whos from "The Grinch Who Stole Xmas", there should still be joy even if all of the food and wine have been taken away.

I will probably bring a variety of wines to my Thanksgiving feast, a mix of sparkling wine, white, red and dessert wine. In general, I will pick interesting and delicious wines that I feel people will enjoy. I won't spend much time worrying about pairing them with specific dishes and foods. I just want wines that will make people smile, that will enhance the spirit of the day.

And if you want some more general advice, check out my prior post: Holiday Wines--Don't Be A Cheapskate. And if you really want some more specific advice, and are willing to be adventurous, then check out Thanksgiving Wines? Consider Sherry Or Sake.

Whatever you do for Thanksgiving, enjoy yourself and appreciate all that you have, rather than worry about what you do not.

(This is a revised version of a post from 2009. My basic sentiment has not changed one iota since that time and I felt it was important enough to raise it again.)

Happy Thanksgiving: A Day For Reflection

Today, all across America, many of us will gather together with family, friends and others, savoring a lavish feast of food and drink. We might also attend local football games, watch it on TV, or check out the Macy's Day Parade. We will talk and laugh, toast and cheer, savoring all the goodness of the day, reveling in the joy of the holiday. However, amidst all this merriment, we should not forget the deeper meaning of the day. It is about far more than turkey and wine, stuffing and football, pecan pie and naps.

Thanksgiving is a day for reflection upon our lives, to ponder and be thankful for all of the positive things in our lives. We need to appreciate the goodness in our lives, to be happy with everything we have (and I don't mean in a material sense). No matter what troubles or adversities we might face in our lives, I am absolutely sure there is also much to bring us joy.

Our focus today, and actually how it should be every day, should be on the positive aspects of our lives. Savoring the positive in our lives can brighten the darker parts of our lives, and place everything in perspective. Complaining and criticizing often accomplish little and instead we should concentrate on solutions. We can make our lives better if we truly desire to do so. It may take time and effort, but we can accomplish much with a positive mindset.

I am thankful for many other things in my life, including family, friends, health, and much more. I am thankful for all my blog readers, as well as the fans of my Tipsy Sensei series. It would take too long to list every single thing I am thankful for here, but I will take the time to reflect upon all of them today. I will try not to dwell on the negative elements in my life. It will hopefully be a day of appreciation and reflection, of hope and a brighter future.

I fervently hope that everyone else can embrace the positive, rather than dwelling on the negative. Share your positive feelings with your family and friends. Tell them that you love them, thank them for being in your life. It may be corny, but a hug and kind words can mean so very much. And you'll never regret it.

I'm going to enjoy plenty of tasty food and drink today, but I will remember that today is about more than the feasting. It is primarily a time for thanks, for all the good that is in our lives, and for being with the people we care about and love.

Thanksgiving Recipes & Wine Advice

This Thursday is Thanksgiving I'm sure many people are in the middle of devising their plans for how to celebrate this festive occasion. You might be trying to select a restaurant, deciding not to cook this year. You might be dining at home and trying to plan a menu of food and drinks for all your guests. You might be dining at the home of family or friends, and have been asked to bring a dish or a bottle of wine. So many decisions so I am here to offer some helpful suggestions that might ease your tension and worries.

Let me begin with some general advice, a sentiment which you should embrace. Stop worrying that everything needs to be perfect because it will never be perfect and it doesn't have to be perfect. This is a holiday where family and friends gather, to share everything they are thankful for and not to complain and nitpick about silly and irrelevant issues. It is a time for fun and enjoyment, to relax and chat, to eat and drink, to savor the day together. As long as people enjoy themselves, as long as the food and wine is good, no one will complain or even care about whether it was "perfect" or not, whatever that term might mean. Just everyone being together is perfect enough.

Now, I'll provide some more specific advice, including some easy recipes to prepare as well as some advice on selecting wines.

If you are cooking at home, or need to bring a dish to someone else's home, then let me suggest some relatively easy, but quite delicious, recipes. I have compiled for you a list of five such Easy Thanksgiving Recipes, including Buffalo Chicken Dip, Sangria, Double Corn Pudding, Special Potato Casserole and Swedish Apple Pie. Just about anyone can make these easy recipes and your family and friends should really enjoy the results. Plus, these recipes aren't just appropriate for Thanksgiving and you can enjoy them at any time. Buffalo Chicken Dip while tailgating? Sangria for your next wine party? Swedish apple pie for Sunday dessert? We regularly prepare their recipes during the holidays as well as the rest of the year and they always earn raves.

Choosing wines for Thanksgiving can seem intimidating but it really is not. Please don't worry about what wines to choose. Start by reading some general advice I previously wrote, Thanksgiving: I Want Wines To Make People Smile. I hope that will help decrease your worry over wine selections. There are so many good choices for Thanksgiving wines.For more advice and suggestions, check out my prior posts, Choosing Holiday Wines Part 1 & Part 2. Finally, for some out of the box suggestions, check out my Thanksgiving Wines? Consider Sherry Or Sake, both which are very food friendly and would pair well with your Thanksgiving feast.

Whatever you do for Thanksgiving, enjoy yourself and appreciate all that you have, rather than worry about what you do not.

Thursday Sips & Nibbles: Thanksgiving Edition

I am back again with a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
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1) Celebrate Thanksgiving with loved ones at Davio's Boston. On Thursday, November 26, from 12pm-8pm, guests are invited to enjoy a special Thanksgiving Day menu prepared by Executive Chef Eric Swartz. Guests will enjoy items such as Oven-Roasted Vermont Free-Range Organic Turkey, Yukon Gold Mashed Potatoes, Creamy Cipollini Onions with Fresh Peas, Challah Bread Herb Stuffing. We all know Thanksgiving isn’t complete without an All-American dessert. This year’s options include Homemade Apple Pie, Vanilla Ice Cream and Pumpkin Pie, Whipped Crème Fraîche.

The Davio's Thanksgiving dinner menu is $59 per adult and $15 per child (12 years & under). Full dinner menu also available. Special Holiday Desserts are available for $10 each. Tax and gratuity are not included.
Reservations are necessary for this event and can be made by calling 617.357.4810.

2) Legal Crossing will celebrate Thanksgiving on Thursday, November 26, from 12pm-8pm, by dishing out a three-plus-course feast. As the amuse course, guests will slurp the Curried Carrot & Apple Bisque (toasted pepitas and cranberry orange mostarda). There are four options for the first course: Crab Cake (asparagus, pancetta, mustard hollandaise); Lacquered Pork Ribs (pickled vegetables); LX Caesar Salad (baby kale, romaine, yogurt dressing, white anchovy); or, New England Clam Chowder (oyster crackers).

Moving on, guests will have their choice of five entrees: Sage Roasted Turkey Dinner (Anadama stuffed delicata, parsley puréed potato, pan gravy); Hoisin Glazed Salmon (pad Thai noodles, seared vegetables, crushed peanuts); Citrus Grey Sole (lemons, capers, butter, croutons, spinach, brown rice); Roasted Cod (butternut squash gnocchi, butternut cream, Swiss chard; pictured below, left); or, Grilled Swordfish Steak (pan roasted vegetables, herb oil). Three desserts will be offered, including: Pumpkin Creme Brûlée; Pistachio Cake (marinated citrus, raspberry purée, pistachio granola); or, Adult Profiteroles I.D. Required (Eagle Rare bourbon ice cream, Valrhona chocolate sauce; must be 21 or older - contains alcohol).

The Cost is $55 per person.. Please make reservations by calling 617-692-8888.

3) Legal Harborside will serve a customizable three-course prix fixe Thanksgiving meal on their second level overlooking Boston Harbor. For the first course, guests will have their choice of “Treasures of the Sea” (oysters, jumbo shrimp cocktail, snow crab, housemade accoutrements), Local Squash Soup (smoked maple, delicata crisps, candied honeycrisp apple), Pear Salad (local greens, Brussels sprouts, Berkshire blue cheese, sherry vinaigrette) and Lobster Soup (Oloroso sherry, puff pastry; pictured below, left). For entrees, the options are Roasted Creekstone Sirloin (celery root puree, king oyster mushroom, roasted vegetable medley, horseradish gremolata), Sunburst Trout (spaghetti squash, pomegranate, pistachio, curry squash emulsion), Atlantic Cod (smoked mussel chowder, cockles, Applewood bacon, local apple; pictured below, right), Misty Knoll Farms Turkey (housemade cornbread and sage sausage stuffing, cranberry relish, roasted root vegetables) and North Atlantic Lobster (potato gnocchi, chanterelles, truffle, fine herbs). For desserts, choices include Pumpkin Trio (pumpkin pie, pumpkin bread pudding, pumpkin ice cream profiterole with chocolate sauce), Warm Apple Galette (cinnamon stick ice cream), and Warm Chocolate Bundt Cake (mint chocolate chunk ice cream).

The Cost is $65 per person.. Please make reservations by calling 617-477-2900

4) This Thanksgiving, Scampo chef and owner, Lydia Shire, will dish out a delightful family-style prix fixe menu. Available in addition to a la carte specialties, Scampo’s Thanksgiving feast is filled with the tastes of traditional holiday home cooking. To start, there is Baby Mustard Greens with Cabrales cheese, pomegranate seeds and candied pecans. For the second course, guests will have their choice of four options: Best Oysters on Ice, Tuna Tartare & Fluke Ceviche with Satsuma Tangerine, served with brown bread and butter; Maine’s Gil Feather Turnip Soup with grated pear & white truffle gnocchi; Brown Butter Crab Cakes; or, Puffed Vol au Vent of Lobster Savannah with autumn’s chanterelle mushrooms. Main courses include the Roast Heritage Turkey with Muscat gravy and Anadama bread & fig stuffing with celery heart and sausage; Long Bone Lamb Rack & Manti, lamb filled packets with coal roasted eggplant served with sumac & tomato yogurt butter; and, Broiled White Miso Chilean Sea Bass with shaved white turnip and purple yam (pictured below). Sides are served family-style at the table: Deluxe Mashed Potatoes; Maple Glazed Yams; Blistered Green Beans with quince & marcona almonds; Roasted Cipollini Onions with robiola crema; and, Edmund’s Cranberry Sauce. For dessert, choose between the Two-Layer Pumpkin Chiffon Tart or Sticky Toffee Pudding.

The Cost is $62 per adult; $25 per child 12. Please make reservations by calling 617-536-2100

Thursday Sips & Nibbles: Thanksgiving Edition

I am back again with a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
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1) Legal Crossing will celebrate Thanksgiving with a decadent three-plus-course customizable menu featuring the best from land and sea. The menu will be presented as follows

AMUSE
Curried Carrot & Apple Bisque (toasted pepitas and cranberry orange mostarda)
FIRST COURSE
-choice of-
Crab Cake (asparagus, pancetta, mustard hollandaise)
Lacquered Pork Ribs (pickled vegetables)
LX Caesar Salad (baby kale, romaine, yogurt dressing, white anchovy)
New England Clam Chowder (oyster crackers)
MAINS
-choice of-
Sage Roasted Turkey Dinner (Anadama stuffed delicata, parsley puréed potato, pan gravy)
Hoisin Glazed Salmon (pad Thai noodles, seared vegetables, crushed peanuts)
Citrus Grey Sole (lemons, capers, butter, croutons, spinach, brown rice)
Roasted Cod (butternut squash gnocchi, butternut cream, Swiss chard)
Grilled Swordfish Steak (pan roasted vegetables, herb oil)
DESSERT COURSE:
-choice of-
Pumpkin Creme Brûlée
Pistachio Cake (marinated citrus, raspberry purée, pistachio granola)
Adult Profiteroles (Eagle Rare Bourbon ice cream, Valrhona chocolate sauce; (must be 21 or older - contains alcohol)
Á LA CARTE
Freshly Shucked Oysters (market price)
Freshly Shucked Clams - Littlenecks or Cherrystones ($11 half dozen; $19 dozen)
Jumbo Shrimp Cocktail ($5.50 each)
Confit Turkey Wing (herbed lemon yogurt sauce)($8)
Premium Family Style Sides ($6)
Mashed Potato
Anadama Dressing
Sweet Potato Casserole
Horicot Verte Casserole

WHEN: Thursday, November 26, from 12pm – 8pm
COST: Three-course prix fixe: $55 per person
Reservations can be made by contacting 617-477-2900

2) This Thanksgiving, treat your nearest and dearest to a hearty and festive three-course, prix-fixe Thanksgiving Day feast at Bar Boulud, Boston. Served in lieu of the restaurant’s à la carte menu, Bar Boulud’s offerings are the answer to every home cook’s prayers, as Chef Kilroy and his talented culinary team have created an assortment of festive dishes boasting classic comfort food flavors, all served with a French-inspired twist. Comprised of local, seasonal ingredients like earthy roasted fall squash, briny Pemaquid oysters, succulent Gloucester lobster, and tender heritage breed turkey, Bar Boulud’s tempting holiday helpings are the perfect way to celebrate the year’s most heartwarming day.

To complement Bar Boulud’s satisfying selection of Thanksgiving-themed starters, entrées and sides, Pastry Chef Robert Differ will serve a selection of homemade sweet treats, including Pumpkin Pie with gingersnap ice cream and brown butter sable; Pecan Pie with brandy Chantilly and Illanka chocolate sauce; and Warm Cranberry-Apple Crisp topped with Tahitian vanilla ice cream.

Served from noon to 8PM, Bar Boulud’s Thanksgiving Day menu will be served as follows:

Appetizers
Tuscan Kale Salad (roasted fall squash, cranberries, pine nuts, Pecorino Romano)
Ward’s Berry Farm Squash Soup (spiced Chantilly, confit of local cranberries)
Poached Gloucester Lobster (Belgian endive, grapefruit, pistachios)
Wild Pemaquid Oysters (Champagne mignonette)
Pâté en Croûte De Chevreuil (venison, chestnuts, local cranberries)
Main Courses
House-made Pumpkin Cavatelli (kale, black trumpet mushrooms, chestnuts, Pecorino Romano)
Arctic Char (cauliflower, lemon, capers, Marcona almonds, brown butter)
Beef Wellington (truffle pomme purée, turnips, Swiss chard, sauce bordelaise)
Heritage Breed Turkey (roasted breast and leg, chestnut sage stuffing, sweet potato confit, roasted Brussels sprouts, local cranberry compote, rosemary turkey jus
Additional Course
(Market Price)
Acquerello Risotto (white alba truffle, Parmigiano Reggiano, mascarpone)
Sides
($10 each)
Brussels Sprouts (honey crisp apples, chestnuts)
Roasted Winter Root Vegetables (carrots, parsnips, salsify, celeriac, turnips)
Potato Purée (reblochon cheese, bacon lardon)
Traditional Sage Stuffing (sourdough bread, chestnuts)

COST: $85 per person; Additional $59 for optional wine pairings
To make a reservation, please call 617-535-8800

3) This Thanksgiving, November 26, Boston’s South End hot spot, The Beehive, hosts its annual Thanksgiving Day feast, with a traditional prix fixe, three course menu. From 11am-10pm, Chef Gregory Torrech delivers a holiday meal complimented with live jazz performances all day long. Guests can also toast the holiday in style with a glass of champagne or champagne cocktails featuring Domaine Chandon or tequila cocktails featuring Milagro.

The Beehive has also created a Thanksgiving Leftover menu for the late night munchies from 10PM – 12AM featuring a collaboration of Torrech’s signature dishes along with traditional favorites.

First Course
Wild Mushroom Soup with Roasted Parsnip Croutons (gf)
Lobster Chowder with Bacon, Potatoes (gf)
Roasted Squash Salad with Warm Apple Cider Vinaigrette, Walnuts, Grated Parmesan Cheese
Crab Croquettes with Dijon Mustard, Pickled Onions
Foie Gras au Torchon * (+$6) with Sauternes Gelée, Brioche
Simple Salad with Red Vinaigrette (gf / veg)
Second Course
Roast Organic Turkey (Caramelized onion & Apple Stuffing, Country Mashed Potatoes, Green Bean Casserole, Fresh Cranberry Sauce, Herbed Gravy)
New York Strip Roast* (Country Mashed Potato, Glazed Baby Carrots, Roasted Shallot Jus)
Maine Halibut (French Lentils, Roasted Tomatoes, Toasted Breadcrumbs, Salsa Verde)
Wild Alaskan Salmon (Brussels sprouts, Mashed Potatoes, Black Truffle Vinaigrette (gf))
Colorado Rack of Lamb * (+$10) Country Mashed Potatoes, Brussels sprouts, Mustard Jus (gf)
Roasted Cauliflower and Spinach Lasagna (veg)
Vegetarian Thanksgiving (veg / vegan) with Caramelized onion & Apple Stuffing, Country Mashed Potatoes, Glazed Baby Carrots, Green Bean Casserole, Fresh Cranberry Sauce, Herbed Gravy
(gf) Gluten Friendly (veg) Vegetarian
Third Course
Homemade Apple Pie
Homemade Pumpkin Pie
Flourless Chocolate Pie (gf)

Kids (Under 10 year old)
Kid's Turkey Dinner 20
Pasta with Butter & Parmesan 12
Crispy Chicken Dinosaurs with Fries 12

*Please Note: Menu Subject to change

Thanksgiving Leftovers, from 9PM to 11 PM
Lobster Chowder (Bacon, potatoes)
Roasted Squash Salad (Warm apple cider vinaigrette, Walnuts, Grated Parmesan Cheese)
Crab Croquettes (Dijon Mustard, Pickled Onions)
Foie Gras au Torchon (Sauternes Gelée, Brioche)
Simple Salad (Red Vinaigrette)
Turkey Melt (Caramelized Onions, Herbed gravy)
New York Strip Roast (Country Mashed Potato, Glazed Baby Carrots, Roasted Shallot Jus)
Roasted Cauliflower and Spinach Lasagna
The Beehive Prime Burger, Frites, & Slaw

COST: $55 prix fixe menu (3 Course Menu)
Reservations are strongly recommended and can be made by calling 617-423-0069

4) Leave the cooking to someone else this Thanksgiving and head to Beacon Hill Hotel & Bistro on Thursday, November 26, from 1pm-10pm. Experience the charm and comfort of one of Boston’s best restaurants as Beacon Hill Bistro prepares a multi-course holiday feast.

THANKSGIVING DAY MENU

Appetizers
Butternut Squash Soup, Maple Gastrique, Shaved Chestnuts,
Roasted Beet Salad, Hazelnuts, Mixed Greens, Ver Jus Vinaigrette
Pork Paté, Fine Herbs, Potato, Watercress, Sourdough, Mustard Dressing
Smoked Duck Breast, Frisée, Haricots Verts, Almonds, Bacon Vinaigrette
Braised Lamb, Polenta, Piperade, Braising Jus
Entrees
Free Range Turkey Breast, Potato Purée, Cranberry, Confit Leg Stuffing, Gravy
Roasted Pork Loin, Roasted Brussels Sprouts, Caramelized Apples, Bacon, Chestnut Purée
Pan Seared Salmon, Farro, Braised Endive, Brown Butter, Long Island Cheese Pumpkin
Potato Gnocchi, Roasted Root Vegetables, Chanterelle Mushrooms, Sage, Parmesan
Red Wine Braised Beef Short Rib, Cranberry Beans, Swiss Chard, Roasted Carrots
Desserts
Pumpkin Cheese Cake, Cinnamon Anglaise, Gingersnap Cookie
Pecan Tart, Caramel Ice Cream
Apple Croustade, Caramel Sauce, Vanilla Ice Cream
Grafton Aged Cheddar, Pear Butter, Raisin Bread

Cost: $63 per Person with Optional Wine Pairing for an Additional $32
Please Note: Menu Subject to Change
Reservations are highly recommended and can be made by calling 617-723-7575.

Thursday Sips & Nibbles: Thanksgiving Edition

I am back again with a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
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1) This Thanksgiving, Taj Boston invites guests to celebrate with a Signature Buffet on Thanksgiving Day, featuring a tempting array of seasonal culinary creations offered in the Grand Ballroom. Executive Chef Andrew Beer presents a variety of dishes including the following:

--Chilled Seafood Display - Chilled shellfish with East and West Coast Oysters, Crab Claws, Shrimp, Marinated Mussels, Lobster Tails, Citrus Lime Cocktail Sauce, Champagne Mignonette, Spicy Remoulade
--Sliced Seasonal Fruits and Artisanal Cheeses
--Soup Station – New England Clam Chowder, Roasted Butternut Squash Soup with Cinnamon and Caramelized Apple
--Chestnut Stuffing with Mirepoix and Herbs
--Mushroom and Sage Stuffing
--Yukon Gold Whipped Potatoes
--Roasted Sweet Potato with Burnt Marshmallow
--Orange Scented Cranberry Chutney
--Carving Station - Slow cooked organic Turkey Breast and Comfit of Leg with Turkey Gravy, Pepper Crusted prime rib with Béarnaise and Red Wine Sauces, Brown Sugar Glazed Ham with Sage Apple Butter
--Desserts – Assorted Selections

Seating for the signature buffet will be offered at 11 a.m., 11:30 a.m., 1:30 p.m., and 2 p.m. Prices are $85 per person/$42 per child and reservations are required. To make a reservation, please call 617-536-5700

2) Executive Chef Karen Mitchell of The Palm Boston is offering a decadent three-course menu filled with fresh and unique twists on classic Thanksgiving indulgences. With a grandiose dining space featuring 30-foot tall ceilings and extraordinary granite columns stretching the height of the grand dining room, The Palm Boston’s beautiful and classic atmosphere is the perfect place to enjoy Thanksgiving with family and friends.

For $55 per person, guests can enjoy the following menu:
First Course
Lobster Bisque (Fresh Lobster Meat, Cream & Brandy)
Roasted Butternut Squash Bisque (Apple Cider Crème Fraiche)
Baby Kale, Radicchio & Apple Salad (Candied Pecans, Crispy Pancetta & Shaved Reggiano, Tossed in Maple Dressing)
Second Course
Slow‐Roasted Hand Carved Turkey (Home Style Stuffing, Homemade Cranberry Sauce & Giblet Gravy)
Choice of Individual Portion Side:
Home Style Stuffing
Goat Cheese Whipped Potatoes
Sweet Potatoes
Creamed Spinach
Wild Mushrooms
Green Beans – pancetta, toasted pine nuts & pepper flakes
Charred Brussels Sprouts – lemon brown butter
Third Course
New York Cheesecake (Raspberry Sauce)
Pumpkin Pie (Ginger Spiced Whipped Cream)

Thanksgiving hours are Noon – 8 p.m. A separate menu will be available for $24 for children under 12. For reservations, please call (617) 867-9292

3) Chef Daniel Bruce welcomes guests to Meritage Restaurant + Wine Bar for a four-course menu of inventive offerings that blend his contemporary flair with traditional Thanksgiving cuisine. Guests can give thanks and appreciation this holiday by gathering with friends and family at the recently renovated Meritage Restaurant + Wine Bar for a one night only special holiday celebration. Adults can also choose to enjoy their Thanksgiving meal with wine pairings, perfectly selected by Boston Harbor Hotel Sommelier Nicholas Daddona.

The menu for the evening is as follows:
One choice per course
First Course
Parsnip Cider Soup (Confit of Fennel)
Endive and Watercress Salad (Dried Cranberries, Blue Cheese, and Roasted Pears)
Maine Lobster and Ricotta Gnocchi (Saffron Tomato Essence)
Pan Roasted Jumbo Shrimp (Garlic, Olive Oil, Lime and Baby Brussels)
Second Course
Fricassee of Wild Mushrooms (Soft White Cornmeal Polenta, Truffle Oil Drizzle)
Pan Roasted Jumbo Shrimp (Garlic, Olive Oil, Lime and Baby Brussels)
Seared Diver Sea Scallops (Pink Grapefruit, Melted Leeks, Red Quinoa)
Pan Seared New York State Foie Gras (Blackberries, Fresh Favas)
Third Course
Parmesan and Leek Filled Agnolotti Pasta (Harvest Vegetable Bolognese)
Leek and Fig Stuffed Organic Turkey Breast (Pumpkin, Sage Dressing, Roasted Potatoes and Baby Kale)
Grilled Atlantic Swordfish Medallion (Scarlet Turnips, Romanesco Broccoli, Yellow Curry Sauce)
Wood Grilled Filet Mignon with Soft Whipped Potatoes, Horseradish Onion Cream (Meritage Syrup)
Fourth Course
Vermont Ascutney Tome Cheese, Grilled Walnut Bread, Toasted Marcona Almonds
Apple Spiced Cake, Granny Smith, Cape Cod Cranberry, Organic Cider Spiced Caramel
Maple Custard Éclair , Pumpkin Confit, Sage, Hazelnut Cranberry Croissant Pudding
Bitter Chocolate Cremeux, Blackberry, Fennel Pollen, Cabernet

Thanksgiving Dinner will be offered from 4 p.m. – 8 p.m. Menu is $105 for adults ($165 with wine pairings) and $45 for children under 10. To make a reservation please call 617-439-3995

4) Deuxave Chef/Owner Christopher Coombs and his team are pulling out all the stops with a decadent three-course Thanksgiving Day prix fixe menu featuring sophisticated takes on traditional dishes. The $85 per person menu includes dishes such as:

Spiced Heirloom Pumpkin Soup, Adam & Larry’s Scituate lobster, chestnuts & pancetta
Pavé of Duck Confit, frisée & petit mustard greens, forest mushrooms, dates, chestnuts & cranberry
Misty Knolls “Turducken,” turkey breast, duck rillettes, chicken boudin, Robuchon potatoes, hash of Brussels, turnips, butternut squash, cranberry sauce & gravy
Slow Roasted Salmon, lentils du puy, spiced cauliflower, poached heirloom cranberries, butternut squash, cider, chestnut brown butter purée
Pumpkin Cheesecake, house made graham cracker, chai tea glace, salted white chocolate caramel sauce
Apple Galette, date purée, Poire Williams glace, spiced granola

Thanksgiving hours are Noon – 8:00 p.m. Thanksgiving menu is also offered to children 12 and under for $25. Reservations are required and a credit card must be provided to hold the reservation. Please note that there is a 48 hour cancellation policy of 50%. For reservations, please call 617-517-5915

5) Chopps American Bar and Grill Executive Chef Jeff Williams is preparing his first New England Thanksgiving meal at Chopps American Bar and Grill. This luxurious American feast features modern interpretations of classic Thanksgiving fare as Chef Williams prepares his first New England Thanksgiving on the East Coast in the Chopps kitchen. Chopps has a number of different seating options available for groups of all sizes.

For $35 ($25 for children 12 & under), guests can enjoy the following menu:
STARTER (choice of one)
Baby Swiss Chard & Kale Salad (Dried Cranberry, Sunflower Seed, Chaubier, Honey & Burnt Orange Vinaigrette)
Roasted Butternut Squash Soup (Crème fraiche, Chili Oil)
MAIN COURSE (family style)
Slow Roasted Turkey (Giblet Gravy, Mashed Potato, Mushroom & Sage Date Corn Bread Stuffing)
SIDES (choice of two)
Heirloom Carrots (Coriander, Honey Glazed)
Green Beans (Ginger Ponzu, Crispy Onions)
Crispy Brussels Sprouts (Preserved Lemon, Sage)
DESSERT (choice of one)
Pumpkin Cheese Cake (Cranberry Compote)
Petit Pecan Pie (Vanilla Crème Gelato)

The special Thanksgiving menu will be available from Noon – 5 p.m. (a la carte menu options will also be available). Reservations are recommended. For reservations please call 781-221-6643.

6) Indulge in a Provençal Thanksgiving at Bistro du Midi with Executive Chef Robert Sisca’s three-course prix fixe menu featuring additional foie gras and truffle additions. With views overlooking the picturesque Public Garden, Bistro du Midi is the perfect place to enjoy this beloved holiday. The $68 menu features an array of tempting seasonal dishes such as:

Heirloom Squash Soup, wild mushrooms, aged balsamic
Wagyu Beef Tartare, pistachio, burgundy truffle
Goat Cheese Gnocchi, arugula pistou, cranberries, squash, pine nuts
Turkey Ballotine, sweet potato purée, cauliflower, chestnuts, pan jus
Seared Duck Breast, chorizo, cauliflower, golden raisins
Ribeye, kale, sauce au poivre
Beet Panna Cotta, caramelized pistachios, chevre ice cream
Pumpkin Beignets, red currant caramel, vanilla sugar
Foie Gras Course (supplement $21) – Seared foie gras, chestnuts, chocolate, macerated cherries
White Truffle Course (supplement $65) – Parmesan gnocchi, king oyster mushroom, shaved white truffle

The prix fixe menu will be served in the main dining room and café; reservations can be made for the main dining room from 1 p.m. – 7:30 p.m.  A separate prix fixe menu will be offered for $29 for children 12 and under. For reservations, please call 617-426-7878

7) This Thanksgiving, Chef Robert Tobin invites you to relax and leave the cooking to him and the culinary team at the Aura Restaurant at the Seaport Hotel offers the ideal way to escape the hosting duties and any potential stress, and instead enjoy a beautiful Thanksgiving Day brunch buffet in the company of your family and friends.

Guests will feast on Thanksgiving favorites, traditional brunch fare and an array of autumn classics. The spread will include breakfast items like traditional eggs benedict, French toast, and a leek and truffle quiche. There will also be a raw bar with clams, oysters, and shrimp cocktail. Thanksgiving necessities include roasted butternut soup with chestnut cream, roast turkey breast with cranberry sauce, roasted honey ham, sweet potato & maple syrup casserole, stuffing, buttermilk mashed potatoes, and roasted Brussels sprouts. Pastry Chef Karen Hodson will put out a delectable assortment of holiday cakes, pies, mini pastries and a chocolate fountain,

Live entertainment will be provided by Lance Houston Jazz Quartet. The Brunch Buffet will be held from 11am-3pm and the cost is $85 per adult and $25 for children, ages 5-12 (plus tax & gratuity). For reservations, please call 617-385-4304

Happy Thanksgiving: A Day Of Reflection

Today, many of us will gather together with family, friends and others, savoring a lavish feast of food and drink. We might go to local football games, watch it on TV or watch something else, like the Macy's Day Parade. We will talk and laugh, toast and cheer, savoring all the goodness of the day, reveling in the joy of the holiday. However, amidst all this merriment, we should not forget the meaning of the day. Today is about more than turkey and wine, stuffing and football, pecan pie and naps.

Thanksgiving is a day for reflection upon our lives, to ponder and be thankful for all of the positive things in our lives. We need to appreciate the goodness in our lives, to be happy with everything we have (and I don't mean in a material sense). No matter what troubles or adversities we might face in our lives, I am absolutely sure there is also much to bring us joy.

Our focus today, and actually how it should be every day, should be on the positive aspects of our lives. Savoring the positive in our lives can brighten the darker parts of our lives, and place everything in perspective. Complaining and criticizing often accomplish little and instead we should concentrate on solutions. We can make our lives better if we truly desire to do so. It may take time and effort, but we can accomplish much with a positive mindset.

I am thankful for many other things in my life, including family, friends, health, and much more. I am thankful for all my blog readers, as well as the fans of my Tipsy Sensei series. It would take too long to list every single thing I am thankful for here, but I will take the time to reflect upon all of them today. I will try not to dwell on the negative elements in my life. It will hopefully be a day of appreciation and reflection, of hope and a brighter future, though it wont be easy this year.

In August, Camille "Frenchie" Babine, my father-in-law, passed away. and he would have turned 96 years old in October. There will be an empty seat at our Thanksgiving table this year, and that won't be easy for the family. We will try to cherish all our fond memories of Frenchie, to reflect back on how he enriched our lives, rather than dwelling on the loss. We will raise a toast to Frenchie, a man who lived a long and full life. We all miss him.

I fervently hope that everyone else can embrace the positive, rather than dwelling on the negative. Share your positive feelings with your family and friends. Tell them that you love them, thank them for being in your life. It may be corny, but a hug and kind words can mean so very much. And you'll never regret it.

I'm going to enjoy plenty of tasty food and drink today, but I will remember that today is about more than the feasting. It is primarily a time for thanks, for all the good that is in our lives, and for being with the people we care about and love.

Happy Thanksgiving: A Day Of Reflection

Today is about more than turkey and wine, stuffing and football, pecan pie and naps. Many of us will gather together with family, friends and others, savoring a feast of food and drink. We might go to local football games, or watch it on TV. We will talk and laugh, savoring all the goodness of the day. However, we cannot forget the meaning of the day.

Thanksgiving is a day for reflection upon our lives, to ponder and be thankful for all of the positive things in our lives. We need to appreciate the goodness in our lives, to be happy with everything we have (and I don't mean in a material sense). No matter what troubles or adversities we might have in our lives, I am absolutely sure there is also much to bring us joy.

Our focus today, and actually how it should be every day, should be on the positive aspects of our lives. Savoring the positive in our lives can brighten the darker parts of our lives, and place everything in perspective. Complaining and criticizing often accomplish little and instead we should concentrate on solutions. We can make our lives better if we truly desire to do so. It may take time and effort, but we can accomplish much with a positive mindset.

I am thankful for many other things in my life, including family, friends, health, and much more. I am thankful for all my blog readers, as well as the fans of my Tipsy Sensei series. It would take too long to list every single thing I am thankful for here, but I will take the time to reflect upon all of them today. I won't dwell on any negative elements in my life. It will be a day of appreciation and reflection, of hope and a brighter future.

I fervently hope that everyone else does the same, rather than dwelling on the negative. Share your positive feelings with your family and friends. Tell them that you love them, thank them for being in your life. It may be corny, but a hug and kind words can mean so very much.

I am going to enjoy plenty of tasty food and drink today, but I will remember that today is about more than the feasting. It is primarily a time for thanks, for all the good that is in our lives, and for being with the people we care about and love.