Nibbles & Bits

Hi Friends! I’m writing to ask for some help. I do PR on behalf of Microsoft and we have a press event coming up, 11/7 in NYC. It’s a holiday showcase, tons of gift ideas and tips for how-to stories on everything from holiday travel to shopping to entertaining. And the best part? Chef and Food Network host Alex Guarnaschelli will be there to talk about her holiday traditions, how she manages all the holiday fun as a working mom, AND we’ll all get to eat small bites from Butter, her AMAZING restaurant!

Do you have friends who are consumer writers in NY who might be interested in this? If so, send them my way or send me a note (abkoper @ hotmail .com), pretty please! This is all coming together pretty last-minute, so we’re trying to get the word out in any way possible!

And can I just say how amazing Alex is? I spent Monday hanging out in her apartment, talking cooking, parenting and everything in between. So excited for people to get the chance to learn more about her!

This will likely morph over the coming 30 days, but current Thanksgiving menu is:

Appetizer - smoked salmon with creme fraiche on cracker bread (i.e. easy assembly!)

Maple sea salt roast turkey with Riesling gravy

Challah, brown butter, mushroom stuffing with lots of sage

Twice-baked butternut squash with caramelized onions and 3 cheeses

Spinach gratin (for Jessica!)

Mashed potatoes

Roasted pears and red onions with sherry vinegar

Brussels sprouts with hazelnut brown butter

My mom has said she wants to bring something starring chanterelles

Parkerhouse rolls with honey butter

I’m considering farming out the app if people want something more complex, and may ask a family member to do dessert (you’ve been warned, family!).

I try hard to balance flavors, acidity, colors, textures. Hopefully this will hit the spot! Next steps - planning the table, designing menu cards, creating a work back schedule. No question, Thanksgiving is my favorite holiday.

I’m researching Thanksgiving recipes while Ryan naps. The same quandary every year - stick with my favorites, or branch out? It’s hard to give up the dishes I already love seeing that we only have them once a year. But at 30 I feel too young to be so set in my ways! Whichever way I go, there’s no question that twice-baked butternut squash with caramelized onions, fontina and chevre, as well as Ina Garten’s creamy spinach gratin, will be on the menu.