This year we partnered with Tennessee’s Blackberry Farm to create a Thanksgiving menu inspired by new recipes and old rituals. Proprietor Sam Beall made his family’s customary two turkeys (one roasted, one fried), and the farm’s artisans brought inventive side dishes, desserts and cocktails. The result is an extraordinary meal that celebrates seasonal bounty and offers a new take on tradition.
Crostini with Black-Eyed Pea Puree >
Cider-Brined Turkey >
Spice-Rubbed Fried Turkey >
Sawmill Gravy >
Roasted Brussels Sprout and Apple Salad with Black Walnuts >
Sweet Potato and Leek Custard >
Roasted Squash and Gingerbread Panzanella >
Gluten-Free Spoon Bread with Guanciale >
Collard Greens with Lardons and Smoked Onion Jam >
Wild Mushroom and Root Vegetable Gratin >
Sage Popovers >
Sweet Potato Cheesecake with Marshmallow Meringue >
Deconstructed Apple Crisp with Buttermilk Ice Cream >
Harvested Apple >
The Barn Nail >
Thyme for a Drink >
The Sparkling Brew >