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FP29: Thanksgiving Entertaining Tips

13 Nov 2006, Posted by Jennifer Iannolo in podcast, recipes

Yes, it’s that time of year again, when we gather with The Family to bask in dysfunctionality, and celebrate the chaos to come for the next few weeks. Thankfully (no pun) the meal usually makes up for it, but what about decor? Should one brine or baste? What about lists?

All those things are important, my friends, and we are diving head-first into the details this week. Get the tips you can use to stay calm and carefree for Thanksgiving (come on, dream with me). You’ll learn how to accent your table, create ambience and stimulate the senses of your guests, and Chef Mark has stopped by to tell you what to do with that bird.

Of course, that’s *after* Chef Mark pulled a Benedict Arnold and decided to step into Adam Curry’s kitchen, where he assisted the enemy in my recipe throwdown. Hmph.

For those of you outside the US, fear not, for I have not abandoned you this week! While we step into a tryptophan coma on this side of the pond, I have a delicious Coffee Spiced Lamb recipe just for you. (Can I come to your house? Please?)

Featured Recipe: Coffee Spiced Lamb with Minted Coffee Sauce

Boutique Spotlight: Hostess gifts for the holiday season (https://shop.gildedfork.com)

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com

  • mike hipp

    Hi Jennifer, I enjoyed your show # 29 today. The tips on the turkey and the hostess/host gifts were invaluable.

    Those candle sets you mentioned sound outstanding! I will have to go over to the Gilded Fork after work today and check them out! :)

    Maybe sometime before Thanksgiving you could give a few tips for the vegetarians out there for the holidays? For John and I, this is our first holiday season as vegetarians and we really don’t know what to do.

    Thanks for the excellent show!