I’m so excited to be head chef for Thanksgiving this year. I usually venture to my sisters place on the east coast and LOVE being her sous chef and decor queen. I always bring my garnish kit, fresh sage, rosemary, thyme and bay laurel to prep the platters
Also, Mr. Splendid made a wonderful turkey hash for breakfast the next morning, topped with poached eggs, it was the best way to start the day.
Morning after update: This salad was a beautiful, delicious, refreshing addition to the menu. We added Cucumber slices and pomagrante jewels, this would be perfect for any holiday menu.
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