Thanksgiving 2006
Some Food: A Feast for John Ashbery
Guest of Honor: John Ashbery
Thanksgiving Dinner 2006 Some Food: A Feast for John Ashbery
Thanksgiving Menu
APÉRITIF
Veuve Clicquot Rosé Reserve Champagne 1995
AMUSE-BOUCHE
Une Déclinaison: Caviar, Foie gras ‘torchon’, Truffes
French farm-raised ossetra caviar with roasted cauliflower emulsion, Hudson Valley foie gras ‘mi-cuit’ in sauternes with house brioche, and liquid black truffle
POTAGE ET SALADE
Consommé
rich double duck consommé with brunoise of celery root, crimini, sweet carrot and English pea, and truffle quenelles
Coeur de Palmier
fresh Hawaiian heart of palm, curly endive, grapes poached in vanilla, blue potatoes, periwinkles and mango dressing
PLAT PRINCIPAL
Peking Roasted Free-Range Turkey With Sage Pumpkinseed Dressing,
local red and gold roasted beets, cabbage confit, sweet-potato dauphinois, savoury blanc manger and “risotto” of cauliflower, sauce parfumé à l’estragon
DESSERT ET DIGESTIF
La bûche de Noël et Armagnac
A log-shaped cake made of chocolate and chestnuts clouds with Cortland apple ice cream. Representative of the special wood log burned from Christmas Eve to New Year’s Day in the Périgord, which is a holdover from a pagan Gaul celebration. Armagnac is a distilled grape brandy produced in Gascony, just southeast of Bordeaux, France.
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