• French trained chef
• Classic comfort foods done right
• Inspired to re-invent the family meal
A Thanksgiving feast with some unique twists! Stuffed winter squash is served with wild mushroom and sage dressing, roasted garlic mashed potatoes, Brussels sprouts with sweet roasted grapes, homestyle gravy and cranberry sauce. Finish it all off with my take on a classic fall dessert: salted caramel apple bar.
stuffed winter squash (Acorn Squash, Quinoa, Walnut, Cashew, Cranberry, Onion, Celery, Carrot, Garlic, Goat Cheese, Panko, Butter, Parsley), Wild Mushroom and Sage Dressing (French Bread, Onion, Celery, Carrot, Herbs, Stock, Butter, Parmesan, Sage, Wild Mushrooms, Salt, Pepper), Roasted Garlic Mashed Potato (Russet Potato, Cream, Butter, Roasted Garlic, Salt, Pepper), Sweet Potato Crunch (Sweet Potatoes, Brown Sugar, Butter, Flour, Salt, Pecan), Roasted Brussels Sprouts with Grapes (Brussels Sprouts, Roasted Garlic, Olive Oil, Red Seedless Grapes, Salt, Pepper), Salted Caramel Apple Bar (Crust (Butter, Flour, Sugar, Cinnamon) Apple Filling (Apple, Sugar, Cinnamon, Flour) Streusel Topping (Flour, Butter, Brown Sugar, Salt, Cinnamon), Salted Caramel (Sugar, Butter, Cream, Sea Salt))