12.01.2013

ELIZABETH & KAT'S FEAST


A  . D I V I N E   T H A N K S G I V I N G




Photography by C. Whitney-Ward


I'm a traditionalist when it comes to Thanksgiving (or so I thought). But when I was invited to a  a small Thanksgiving dinner party - six guests in all  - and was told that the star of the show would be LAMB SHANKS instead of turkey, I pocketed my puritan roots and said YES.

Our hostess, Elizabeth Peterson, moved to Santa Fe from New Hampshire and her inviting home resonated old New England charm. A kiva fireplace, tucked into the corner of the dining room, set the tone for an intimate gathering.




A canopy of branches - hung with golden stars and glass lanterns - hovered above the dining table.



Diminutive pumpkins, candles, and pots of hen and chicks succulents - transported from New Hampshire - dressed the center of the table.




And gorgeous napkins waited to be unfurled.




Glasses were at the ready - more about the wines 
that accompanied each course later...





I stepped into the kitchen and when I saw Elizabeth's Italian stove - which she  has named Francesco  after a charming Italian man she met on one of her journeys - I knew I was in the domain of a serious cook.  A pot of rosemary bristled next to a stack of wooden bowls, and our luscious desert (more on that later) was wrapped in a white towel begging for someone to take a peek. I resisted...


Open shelves displayed gorgeous glassware..


And wonderful vintage finds...



Bubbling away on  Francesco  was the star of the show - THE LAMB SHANKS.




Our co-host for this gorgeous dinner was Kat Schilke, an incredible cook and wine connoisseur. She hand-picked the wines for each course beginning with a luscious Pierre Gimonnet et Fils Cuvee Cuis 1 er Cru Champagne that she served with a trio of caviar.








After devouring Kat's  hors'doeuvres we took our places at the table while she put  a dab of creme fraiche  on our first course - a velvety SQUASH CURRY SOUP - served with a German wine -Geil Scheurebe Kabinett '12






 Next...drum roll please...the LAMB SHANKS - 
big, beautiful and succulent. Thank you Elizabeth.




And, the Brussel Sprouts were amazing - thank you Kat - cooked with dried cranberries and maple syrup.




The wines - Chateau Lynch Bages Grand Cru Classe '94 (Pauillac France) - thanks Emily Swantner and husband George Haddad) and Domaine Courbis Cornas Champelrose '09 (Rhone, France)
 







Next the cheese course - boats of endive filled with blue cheese and stilton with a sprinkle of pomegranate seeds. The wine served -  Marc Bredif Vouvray Classic '12 - Loire, France




And finally, Elizabeth's desert unveiled - a mouth watering - APPLE/PEAR CRUMBLE topped with homemade BOURBON ICE CREAM.






Served with an absolutely amazing desert cocktail- Santa Fe Spirits Apple Brandy, Woodford Reserve Double Oak Bourbon and Fever Tree Ginger Beer - shaken not stirred  by Kat and enjoyed by everyone!



The perfect ending - Italian espresso.

THANK YOU ELIZABETH



AND KAT FOR A GLORIOUS NEW THANKSGIVING TRADITION!


 

1 comment:

  1. It is as much fun to revisit the pictures as it was to be there and part of this amazing ...... FEAST .... <3 <3 <3 Thanks Cynthia for the pictures and this amazing blog !!! <3 <3

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