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November 2009


ENTERTAINING

Home for the Holidays
by Annette M. Rose-Shapiro

THIS THANKSGIVING, DELIGHT GUESTS WITH A TABLETOP THAT DAZZLES AS MUCH AS THE FARE DOES

Click on any photo below for a larger gallery view.

Take a tip from two top Connecticut chefs and make your home warm and welcoming with delicious foods, spirits to match, stylish place settings and décor courtesy of Mother Nature.

WINVIAN – Morris, CT
Chef Chris Eddy, executive chef

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NATURE'S BOUNTY
makes a beautiful centerpiece for your Thanksgiving table, arranged by The Flower Fall. (click photo for larger view)

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"Fresh and spontaneous cuisine created from artisanal seasonal ingredients, where utter decadence and true simplicity find themselves on the same plate."
– Chef Eddy

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THE MENU

House Smoked Salmon
served with garden potatoes and green caraway

Kuri Squash Raviolo
served with sage, brown butter and aged Piave cheese

Coastal Maine Scallops
with Parmesan emulsion served with butternut squash risotto

Roasted Duck Breast
served with vegetable trio of garden beets, carrots and turnips

Foie gras and sausage stuffing

Trio of pumpkin cheese cakes,
apple tarte tatin and
yellow corn ice cream

ENJOY GREAT DESIGN

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