The challenge was simple: Imagine a world without the traditional Thanksgiving feast. No turkey, no stuffing, no pie. (Horrors!) Imagine that this year (2010) and this place (Denver) was the first time Thanksgiving was celebrated. What would you serve?
Three creative Denver chefs answered the call.
What’s striking: Even as each chef replaced the centerpiece, many of the sides remained (nearly) the same — traditional enough to make it onto your Thanksgiving table.
Sergio Romero (and team), Argyll
“This turned into a great team-building exercise. Our entire staff pitched in with ideas.”
Fruition Farms sheep’s milk ricotta and orange-stuffed dates, wrapped in bacon and baked
Colorado hops smoked whole trout stuffed with risotto-style barley and mushrooms
Lamb “steamship”: Leg of lamb with garlic and rosemary, studded with black peppercorns and red wine
Pappardelle pasta with wild mushrooms, butternut squash, pine-nuts and sage
Potato & celery root puree
Cauliflower and Brussels sprouts gratin with pepitas and Colorouge cheese
Haricot vert (green beans) with smoked paprika and almonds
Cream cheese and chipotle cornbread (see denverpost.com/recipes)
Pumpkin bread pudding with chai spiced ice cream, hazelnut brittle and cinnamon apple chutney
Max MacKissock, The Squeaky Bean
“A lot of the traditional fixings really do make sense. Squash, pumpkin, sweet potato, apples, hearty greens — all showed up today from the farm.”
Fresh figs filled with strachiatella (a soft fresh cheese), and wrapped in lardo (cured pork fat)
Cannellini beans sauteed with cavalo nero (black kale) and chiles and topped with shavings of piave vecchio (a salty hard cheese similar to parmesan)
Brussels sprouts roasted with mortadella (a fatty pork sausage) (see denverpost.com/recipes)
Ricotta dumplings with balsamic-roasted pumpkin and sage brown butter
Farro (a barley-like grain) cooked in red wine with Italian broccoli (an heirloom variety called Di Cicco), roasted grapes, and hazelnuts
Porchetta (roasted suckling pig) with mostarda (a condiment typically made with dried fruit and mustard)
Olive oil cake with caramel and roasted pear
Jeff Osaka, Twelve
“The original Thanksgiving appears to have occurred in October when more produce was available, such as corn and beans, so I left those on my ‘wish list.’ “
Colorado lamb, 3-ways (Campfire roasted leg, Palisade wine braised shoulder, and confit of ribeye)
Potato and sheep’s milk cheese gratin
Caramelized onion and sage bread pudding (see recipe below)
Warm potato salad with bacon and scallions
Curried cauliflower salad (see denverpost.com/recipes)
Roasted apples and squash with brown sugar and thyme
Olathe corn and pole bean succotash
Caramel apple cake and goat cheese ice cream
Preserved Palisade peach tart with lavender-honey scented ricotta
Tucker Shaw
Caramelized Onion and Sage Bread Pudding
Recipe by Jeff Osaka (read about his creative Thanksgiving feast on page 5D). Serves 8-10.
Ingredients
1 1/2 cups chicken or vegetable broth
4 ounces grated parmesan cheese
6 large eggs, lightly whisked
8 cups crusty French bread, cut into 1-inch cubes
3 tablespoons butter
4 cups diced onion (from about 2-3 large onions)
1 tablespoon finely chopped fresh sage
Salt and freshly ground black pepper to taste
Directions
Preheat oven to 350.
In a large bowl, combine broth, cheese and eggs and whisk until smooth. Add cubed bread and toss gently to coat. Set aside.
In a large skillet over medium heat, cook butter and onions until lightly browned. Add sage and cook until the aroma of sage and onions fills the room. Let cool, add to egg and bread mixture and combine well. Season to taste with salt and pepper.
Spoon into a greased 9×9-inch baking pan. Bake 40-45 minutes. Top should be slightly brown. Let the bread pudding rest at least 5 minutes before serving.
