A Happy Thanksgiving to You!
by Nickel & Nickel on November 23, 2011
A delicious meal, football and family—a few of our bloggers share what they’re up to this
Aaron Fishleder, Viticulturist
I am going to spend this Thanksgiving enjoying time with my family, watching the Niners improve to 10-1, and thinking about how my crew and I survived another eventful harvest and growing season.
Daniel Townsend, Landscape Designer
A Thanksgiving fit for a king: sleeping in, lounging by the fire, a walk around Lake Hennessey and then straight to the kitchen. This year’s dinner will be a white risotto with braised rabbit from my property, wild foraged white chanterelles harvested yesterday, roasted local chestnuts, fresh marjoram, organic stewed prunes and a drizzle of reduced braising liquid upon plating. Oh and let’s not forget the shaved white truffles … The best to all and to all the very best!
Mary Grace, VP Marking and Communications
We spend Thanksgiving on our own, since our relatives are far flung. It’s my job to make sure everyone in the extended family has wine on hand when we connect over the phone or Skype for a coast-to-coast toast. This year, I’m looking forward to enjoying some Nickel & Nickel State Ranch Cabernet at the Thanksgiving meal.
Trevor Eliason, Executive Chef
In our family we have a tradition where we cook two turkeys every year. We always have one traditional oven roasted turkey and then we mix it up and try something different. In past years we have done deep fried, BBQ, slow cooked in duck fat, wood oven roasted and Peking. This year we are going to smoke the turkey over night with Cabernet chips. This not only gives us some nice variety at the table but also plenty of leftovers. My favorite part of Thanksgiving is making a giant sandwich that night.