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?)
Music: Beau Hall (www.beaurocks.com)
Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).