FEAST
For as long as I've been cooking, the holidays have been about a sense of hospitality. I had some great teachers who taught me the joy in welcoming warmly and sharing abundantly. In restaurants, the pressure to be ducks--gliding placidly, paddling furiously under the surface--is hard to sustain, and like a lot of industry people, home feels warmer, safer, with an ease that encourages connection. That ease requires planning though, and it's hard to feel welcoming and relaxed when you're juggling a multitude of dishes.
So don't. I've been working with farmers for the past month to source some AMAZING veg for your holiday table. Here's the lineup:
Green Bean Casserole: Hearty Riverview farms green beans in a creamy, mushroom-infused sauce, topped with sliced almonds. Y'all, I just have to say these beans? Are my platonic ideal of beans: fat, sweet, stringless.
Squash Gratin: African Squash from Ups n' Downs farm, sliced and baked with grana cheese and bechamel. Crispy onions on top.
Glazed Sweet Potatoes: Sweet potatoes are super grown up: glazed and baked with caramelized garlic and sherry, topped with a crunchy nut & herb crust. A personal favorite, sure to convert those who prefer savory sweet potatoes.
Vegan Greens with Mushrooms: Hearty braised greens in inky, delicious potlikker, with meaty, smoky depth from roasted mushrooms and caramelized tomatoes.
BUT WAIT, THERE'S MORE
We have turkey gravy this year, gluten free, made with homemade turkey stock, courtesy of Joyce farms turkeys. And making a very special debut appearance, we have sourdough dressing! Made with Little Tart sourdough, homemade veg stock and plenty of herbs, it's extremely traditional and because it's made with scraps from my pop-ups, it's extremely limited. I'm currently offering it as part of a feast pack, with the four sides listed above, and optional gravy.
Let's talk logistics:
All sides will be made and ready for pickup or delivery from 11/15. When you purchase your sides, checkout as normal and PLEASE NOTE AT CHECKOUT IN THE NOTES FIELD if you would prefer delivery 11/16 or 11/23. Sides delivered 11/23 will have plenty of time to defrost by Thanksgiving day, and all five will fit and reheat together in a standard oven. Side dishes serve 6-8, gravy serves up to 12. Let me know if you have any questions!
Stella