ai james-beard-thanksgiving-menu 2010
TRANSCRIPT
On breaking bread and thanks we're givinga toast to health, another year living.
Among the friends and loved ones nearwe in this moment promise those dear
to each and every soul on worldboy, man, woman, and girl. Sacred is the task inherited,
happiness universally meritedevery day itself a gift
so here's to more, a gentle wish.
�e sweet chestnut was introduced to Europe by way of Sardis in Asia Minor. It has been a staple food for millenia in southern
Europe, Turkey, and southwestern and eastern Asia. In 1583, Charles Estienne and Jean Liébault wrote that "an
in�nity of people live on nothing else but (the chestnut)".
Terrine of Heritage Pork
Pickled Fennel, Baby Arugula Salad, Cranberry MustardWalnut Relish & Beekman 1802 Blaak Artisan Cheese2008 Carignane Testa Vineyards Mendocino County
Dating back over 300 years, the Berkshire pig composed the swine heard of the House of Windsor. Historically prized for exceptional taste by British royalty and Asian emperors alike; today, Berkshire
pork is favored the world over for its perfect combination of juiciness, avor, and tenderness.
Pan Seared Atlantic Cod
with Stewed Carlea Farm Field Peas, Onion & Celery Root Puree,Toasted Bread Crumb “Salad” & Lobster Roe Butter
Coturri 2009 Chardonnay Sonoma Valley
Known by Norwegian �shermen as “skrei”, or “the wanderer”, the transient Northeast Atlantic Cod begins its great journey in
March or April along Norwegian coast. It then drifts northwards with the coastal current, and by summer, reaches the Barents Sea,
its �nal destination.
Some folklore holds that Nero, the Roman Emperor, invented sorbet during the �rst century A.D. when he had runners along the
Appian Way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with
honey and wine.
Roasted New Town Turkey Roulade
Turkey Jus, Traditional Dressing, Sautéed New Town Brussels Sprouts,Butternut Squash & Cranberry Compote
2006 Zinfandel Freiberg Vineyards
Many turkeys have been described in the fossil record, including the Meleagrididae, known from the Early Miocene onwards. One junior species, the California Turkey, went extinct recently enough
to have been hunted by ancient human settlers, and seems to diverge from the modern turkey approximately one million years ago.
Pear & Pumpkin Tart with Gingerbread Crust
Vanilla Bean Ice Cream & Sparkling Gold Dust SodaApré La Cruz de Comal Estate Bottled Texas Hill Country
Gingerbread was �rst brought to Europe in 992 by the Armenian monk Grégoire de Nicopolis. Resurfacing later in history, it is
noted that 13th Century Swedish nuns baked it to ease indigestion. It was also custom to paint gingerbread biscuits and
hang them as window decorations.
�e International Culinary Schools at �e Art Institutes wish you a safe and joyous holiday season, and happiness, health and
properity throughout the coming year.
@2012 The Art Ins/tutes Interna/onal, LLC| Program offerings, creden/al levels and scheduling format may vary by school
Cranberry Compote Recipe 5 Pounds – Fresh Cranberries 2 Quarts – Orange Juice 2 Cups – Sugar ¼ Cup – Orange Zest – Microplane ½ Cup – Honey ¼ Cup – Cornstarch – or as needed ¼ Cup – Water – for slurry – or as needed 10 Each Oranges – segmented – then cut into medium dice
1. Bring the cranberries, orange juice, sugar, zest, and honey to a simmer. Stir.
2. Make a slurry with cornstarch and water – Stir into the cranberries – Bring to a boil – It should get fairly thick – Adjust consistency with water, if needed – Don’t cook more than a couple minutes, just until the cranberries start to burst.
3. Remove from the heat and add the orange segments.
@2012 The Art Ins/tutes Interna/onal, LLC| Program offerings, creden/al levels and scheduling format may vary by school
Brussels Sprouts Recipe 12 Pounds – Brussels Sprouts – trimmed, scored, blanched 3 Pounds – Bacon – small diced 3 Each – Onions – small diced Butter – as needed Salt and Black Pepper – to taste 1. Cut the blanched brussels sprouts into sixths – small wedges.
2. Render the bacon in a large pan – if very fatty, discard some of the fat.
3. Add the onions and slowly caramelize the onions with the bacon.
4. Once the onions are caramelized, add some butter and the brussels sprouts to the pan. Toss well to mix everything. Season with salt and fresh black pepper.
5. Place in a 450-degree oven for about 15 to 20 minutes – stirring a couple of times – until the brussels sprouts just start to brown around the edges and everything is very hot.