THANKSGIVING AT SANDY AND BARBARA MCINTOSH'S!

I enjoyed being a guest at the Chafens' for Thanksgiving this year. We had lots of yums but I didn't keep a list of the bounties. Having said that, here's a Thanksgiving Dinner at which I no doubt would have been a guest had I been on the East Coast:

2006 Thanksgiving Dinner: Better Than Turkey!
Chef: Sandy McIntosh
Location: Home of Sandy & Barbara, Oceanside, New York
Saturday, November 23, 2006


Gravlax Made with Pernod and Anise
Apertif d'Absinthe (with Wormwood)*

Terrine of Veal, Bacon and Onions
2003 William Fevre Chablis

Prime Rib with Roasted Baby Carrots, Shallots and Aligot
Popovers
2000 Pindar Mythology

Tarte Tatin
2003 Sakonnet Vidal Blanc

***

Sandy notes that Absinthe doesn't feature a year, of course, as it's timeless, spaceless, fleeting as a shadow, vapor...

FREDDIE'S DINNER

Venue: at Freddie's, New York City
Nov. 11, 2006
Attendees: Freddie, Tom, Eileen, Richie, Cheryl, Alice, Dan, Mari, Barbara & Jill

APPETIZERS
1990 Krug from a Magnum
Quail eggs with caviar, Roasted foie gras, et al

FIRST COURSE
1992 Domaine Leflaive Batard Montrachet
1992 Comte de Lafon Meursault Perrieres
Poached Halibut with Truffle Butter and Truffle Vinaigrette

SECOND COURSE
1990 DRC La Tache
1959 Leroy (sic) Grands Echezeaux
Truffle Risotto Garnished with Crispy Hen of the Wood Mushrooms

THIRD COURSE
1988 Guigal Cote Rotie La Mouline
1968 Vega Sicilia Unico
Orange Glazed Grilled Quail On a bed of Qinoa mixed with Dried Fall Fruit

FOURTH COURSE
1961 Chateau Haut Brion
1959 Chateau Lafite-Rothschild
Pomegranate Marinated Lamb Loin Laced with a Lamb Demi Glace
Trio of Purees: Cauliflower and REggiato, Roasted Butternut Squash, and Fava Bean

CHEESE COURSE
1971 C. Gonterno Barolo Monfortino
Assorted Cheeses from the Piedmont REgion of Italy Accompanied with Truffle Honey

DESSERT
1967 Chateau d'Yquem
Chocolate Souffle with Macerated Sour Cherries and Whipped Creme Fraiche

PRE-FREDDIE DINNER

VENUE: LUPA
CHEF: MARK LADNER
NOVEMBER 10, 2006
NEW YORK CITY

WINES
1997 Produttori de Barbaresco
2002 Colle Picchioni Vigna del Vassalo
2000 Faro Palari
2001 Solengo Argiano


FIRST COURSE
VERDURE, SALUMI E PESCE

~

SECOND COURSE
CAPRICCI WITH CAULIFLOWER RAGU

~

THIRD COURSE
RICOTTA GNOCCHI WITH SWEET FENNEL SAUSAGE

~

FOURTH COURSE
CHOICE OF:
MARKET FISH WITH FREGULA & MUSHROOMS
OR
PORK SHOULDER WITH ROSE PETAL GLASSATO
OR
POLLO ALLA DIAVOLA

~

FIFTH COURSE
FORMAGGI

~

SIXTH COURSE
DOLCI