Menu test for Thanksgiving catering.

Small turkey [never frozen] brined with herbed buttermilk and roasted on the rotisserie and finished on the grill with a herbed-butter glaze

Garlic Miso Butter Mashed Potatoes; A couple of spoonful’s of miso adds a little extra umami and saltiness to these spuds, a subtle bridge between the roasted garlic and dairy.

Cranberry and Golden Raisin Relish

Our take on the requisite Green Bean casserole with buttery stir-fry features and all the earthy mushrooms and crispy shallots

 Pumpkin Cheesecake with toasted pecan and Carmel.

Kale Salad with Pecan Vinaigrette [not pictured]