This recipe follows my tried and true formula of pick, mix, serve— start by picking seasonal ingredients at the peak of freshness and flavor.
Thanksgiving is a holiday that is all about cooking, eating, and being thankful the good things in life. My family is coming to us this year, and it is going to be a day of eating, drinking, and visiting. This will actually be the first Thanksgiving that I have ever hosted at my house. I think a lot of people find hosting Thanksgiving to be intimidating because it’s not just a dinner; it’s a full day’s worth of activities (along with at least a couple days of prep work). With that in mind, I’ve put together a (long) list of what I’m planning to do for tomorrow.
We always travel to my family’s house for Thanksgiving, so I’ve never had true ownership of the holiday. Knowing this, I often host a festive dinner right before the Thanksgiving holiday for close friends here in Santa Barbara. No turkey, but fall fare straight from the garden and farmers market, and this year, seasoned with inspiration from our recent trip to Piedmont.