Chasing Santa Fe: 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!