{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)

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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!