[howzit]

i usually cook for 6-7 on thanksgiving who are huge foodies. this year, we're seating 18 people who can all cook. Less cooking for me and more time drinking and hitting on my friend's cousin!

Preliminary Menu -- pics to come:

- Bacon/maple glazed turkey
- 2 day marinated pork shoulder (puerto rican based rub)
- yukon mashed potatos (butter, heavy cream) with skin on
- portugese sausage / sweetbread stuffing
- butternut squash soup
- vichisoisse (starter course)
- apps (outsourced / unknown)
- port and fig cranberry sauce
- orange juice based cranberry sauce
- green beans (outsource)
- root vegetables (outsource)
- mesculun, duck breast, cranberry, toasted almond salad
- pumpkin pie (outsourced)
- pecan pie (outsourced)
- vanilla bean bourbon whipped cream



3 bottles Veuve Cliquot
6 bottles Ridge Geyserville Zinfandel (might switch out for beaujolais cru)
6 bottles Bin 389 Cab/Shiraz
2 bottles '01 Silver Oak (perfect excuse to open my bottles and get something new)
2 cases Sierra Nevada
2 cases Stella Artois
Grappo / cognac / Oban or Mac 12
Coffee

1 maid coming on Saturday!