When it comes to Thanksgiving dinner, we don’t mess around. It’s a full-day affair, where we bring together family, friends and friends of friends to partake in a homemade, labor of love, feast. Thanksgiving is all about inclusion, which is something that food helps us achieve. For as celebrity chef Alex Atala once said to us, it’s food that brings people together, more than any other social media network in the world.
It’s no secret we love our food, and from the canapé hour where we saber our first bottle of Laurent-Perrier Brut champagne to accompany the smoked salmon with blinis and Petrossian caviar with Daniel Boulud potato chips, and all the way to the gluten-free caramel apple pie with artisanal gelato, we eat until our yoga pants don’t fit anymore.
But in all seriousness, this is the time of the year we take real time to reflect on how thankful we are for our lives. The expression of that gratitude comes in the form of bringing together people we love, and preparing a meal that expresses in a small part how much those friends and family mean to us. We take time to slow down, enjoy that glass of wine during the day, and as our tradition, go around to share what we’re most thankful for in this beautiful life.
Our Galavante Thanksgiving is a menu to pull out of your playbook throughout the holidays and beyond. In lieu of a traditional stuffing, ours is a wild mushroom custard bread pudding, which can be made for any home cooked meal, well into the winter months. We’re proud to say we’ve been making Brussels sprouts far before they became trendy, and our version with sweet crisp grapes, pistachios from Bronte, girolled Tete de Moines and fresh mint chiffonade is an everyday recipe when you want to skip the Seamless order and be a little healthier. We make the popovers from scratch, and this year, they are gluten-free. We are hosting our first NYC Thanksgiving in the 15+ years we’ve lived in the city, so as an honor to Founder Christine Drinan’s father, she’s making his famous corn pudding to bring a little bit of Chicago to Manhattan. Thank you to all the chefs who inspired us this year on our travels, including Chef Matty Boudreau of Sag Harbor’s Baron’s Cove for sharing his secret recipe for Cauliflower Gratin.
