As my parents' friends trickled in for our Thanksgiving lunch, we exchanged greetings and my boys handed out glasses of Italian bubbles. Several of the group had been to our table before; but a few were new. The ones that were new had received a warning ahead of time: "My daughter doesn't prepare a traditional Thanksgiving meal. But if you aren't expecting turkey, stuffing, mashed potatoes, and gravy - and are up for a little culinary adventure - you'll enjoy it. Come hungry," my mother cautioned.
The table was set with china, linens, and each setting had my menu...
On the TableBut I still explained that everything I was serving was inspired by the historical fiction novel The Chef's Secret by Crystal King*. Then we settled in for a feast and chatted about the recipes and the inspiration. I have posted almost everything and you can find the recipes here...click on the titles to go to the original recipe post.
In the Glass
Back in July, Nicole of Somm's Table, had extended an invitation for me to join her at a Prosecco Superiore luncheon in San Francisco. Sponsored by the Consorzio of Prosecco Superiore DOCG, organized by Charles Communications, and hosted by Perbacco, we were treated to course after course and pairing after pairing all the while learning from Iris Rowlee, Perbacco's wine director, and Giulia Pussini from the Consorzio. What an amazing experience!
In any case, they sent me home with beautiful literature on the region and a bottle of Sommariva NV Brut, Conegliano Valdobbiadene Prosecco Superiore. Jake and I sipped and enjoyed it that evening. So, I knew that I wanted to track down a few bottles for our Thanksgiving feast.
Nothing goes so well from course to course as Italian bubbles and Prosecco Superiore is the reigning monarch in that hierarchy. You can click to read about my explorations and pairings last July: here.
The Sommariva NV Brut Conegliano Valdobbiadene Prosecco Superiore is crisp and aromatic, offering layers of herbs and stone fruit with hints of toasted nuts. Its broad range of aromas carry over to the palate with brightness and vibrant acidity, making it incredibly versatile and food friendly.
Though it probably would have been a match for every single course, I did pour a Sangiovese from Umbria with the quail and the sausages. However, I myself moved back to the bubbles for the dessert course.
There are so many things for which I am thankful this year. But, for this post, I'll leave it at being thankful for inspiration, creativity, and Italian bubbles. Happy Thanksgiving to all. Cin cin.
*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.