Our Locally-Inspired Thanksgiving

With a little bit of tweaking here and there to accommodate my mushroom-averse friend and what I actually had from our CSA box and at the markets this week, here's the actual menu for our Thanksgiving feast, celebrating the bounty of our county. I used organic and locally-sourced ingredients as much as possible, but we all know that vanilla doesn't grow on the Monterey Peninsula. So, it's as much as I could do....

Photos and recipes to come.

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Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

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Culinary Adventures with Camilla

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