11.15.2012

{thanksgiving menus and stuffed mushrooms}

I got an email a few weeks ago from caterer in Los Angeles, and as soon as I read what she was about, I knew I wanted to meet her. You see, Marlene from Savour this Moment is a farm-to-table type caterer, which means that she prefers to use local and seasonal produce for her menus. How incredible is that?

We met at the cutest little cafe in Sherman Oaks a few weeks ago, and we immediately hit it off. I always love finding those vendors that are younger and just starting out. We often have a lot of the same lofty goals and vision, which is really empowering and motivating. 

I asked her if she would be interested in putting together a Thanksgiving menu for all of you, and just looking at what she's included makes me hungry. Not only that, but over the weekend, I went down to her kitchen in Grenada Hills so that she could make me something delicious. It did not disappoint. 
Sage + rosemary butternut squash risotto stuffed mushrooms
Carmelized fig with blue cheese + balsamic drizzle
Potato fritters with tzatziki sauce and homemade apple sauce
Individual mason jar turkey + root vegetable pot pies 
Turkey sliders with cranbery compote goat cheese, red onion, poached pear + arugula
Festive Fireball (cinammon whisky) sangria with a cinnamon clove simple syrup and fresh 
oranges, apples and pears
Spiced cardamom and ginger butternut squash + pumpkin soup with 
lemon creme fraiche and roasted pumpkin seeds
Arugula, fennel, pear and candied walnut salad with white balsamic - honey dressing
Free range roasted turkey with rosemary gravy, oven roasted caulifower and a kabocha squash 
Mushroom ciabatta stuffing finished with a cranberry reduction  
Cabarnet sauvignon braised shortribs with thyme pan sauce over a celery root - leek puree with lemon olive oil pan fried haricot verts with roasted slivered almonds
Crepe cake with pumpkin ice cream and chards of cashew brittle
Brioche French toast with powdered sugar
Cinnamon yam muns with toasted walnuts
Savory roasted zucchini and squash bread
Orange zest cranberry sauce crepes with fresh whipped cream
Turkey and asparagus cheddar quiche
Creamy garlic mashed potato “hashbrowns” with chives
Sunnyside up sautéed vegetable hash of brussels sprouts, mushrooms, carrots, cauliflower, onions, tomatoes
California turkey eggs benedict with English muffins, sliced turkey, avocado, poached egg and homemade hollandaise
Mimosas (it’s not brunch unless there are mimosas, its just a really late breakfast)

*     *     *     *     *

When I went down to see Marlene on Saturday, she made me the most delicious sage and rosemary butternut squash risotto stuffed mushrooms (from the first menu) and had a little butternut squash soup for me to try. Seriously, it. was. amazing. And I'm so excited that she is sharing the recipe with all of you!
Click here to see and print the recipe!

9 comments:

Joelle :: Something Charming said...

This looks amazing! I love the menus. Now, if only I could cook ;)

Joelle :: Something Charming said...

All these menus sound so good! The morning after brunch has to be my favorite!

Joelle :: Something Charming said...

Those stuffed mushrooms look amazing!

xx
Kelly
Sparkles and Shoes
My 300 Follower Giveaway!

Joelle :: Something Charming said...

They really were so delicious! I'm definitely going to be making them soon :)

Joelle :: Something Charming said...

Me too! I loved the idea when she brought it up. So clever and creative!

Joelle :: Something Charming said...

Haha, practice makes perfect my dear ;) xoxo

Joelle :: Something Charming said...

Can I go to Marlene's house for Thanksgiving? Every single thing on that menu looks AMAZING! Cabernet sauvignon-braised short ribs...yum!

-Natalie
namesnotashley.com

Joelle :: Something Charming said...

We love Marlene and Michael. We had an opportunity to meet with them, thanks to you. They are full of positive energy! And thanks for sharing this post. Now all I need to do is have Kat make it for me. :)

Joelle :: Something Charming said...

oh yum! this menu looks amazing! i'm making a few sides for thanksgiving this year, but they don't sound quite as fancy. baby steps for me :)