I recently had the honor of planning, styling, cooking, hosting, and photographing a 5 course dinner to kick off the the peak of Autumn here in the Pacific Northwest. The event took place on November 1st, one of the most beautiful days of the year in my opinion. Why you may ask? Well it’s simple; October presented us with the transition of early fall into lanes filled with brightly colored leaves, crisp evenings and mornings and time allowed for long walks through brisk winds. Halloween has just finished and the transition is noticed everywhere; scary costumes and decorations fade, allowing the holidays to begin their ritual by settling in. It’s a truly beautiful time as preparation for one of my most treasured holidays is well on it’s way; Thanksgiving. A time where new and old friends, dear family members near and far gather together to celebrate and remember what matters most; each other.
We embarked in welcoming November, the pre curser to the holiday season by doing just this: being together. I gathered some of my dearest friends from Northern California and we dined and laughed over several hours throughout the evening. Beautiful conversation flowed seamlessly, so much so that I had to pull people from the table as the mid night hour neared as to clean up before morning arrived. It was beautiful and memorable, exactly what an Autumn gathering should be.
The MenuA beautiful selection of Northwest wines were paired with each of the 5 courses, compliments of Gabriel Wilson 1st Course: Local Cheeseboard featuring Jacob’s Creamery Blue Cheese Local Concord Grapes Pearl Bakery Baguette Organic olive oil, pepper, Maldon salt
2nd Course: Curry Butternut Squash Soup served with Toasted local hazelnuts 3rd Course: Farmer’s Market Sweet Potatoes, roasted topped with Figs Cabernet Balsamic Vinaigrette Jacob’s Creamery Blue Cheese 4th Course: Cabernet Braised Short Ribs | Meat locally sourced from Old Salt Marketplace | served with Fennel, Mint & Parsley Pesto 5th Course: Pumpkin Cheesecake with a Pecan Crust served with Browned Butter Bourbon Caramel Sauce & Toasted Pecans served with Spiced Rum Apple Cider