Monthly Newsletter

"Over the river and through the woods…." The time-honored Thanksgiving may still be the gathering at grandmother's house, but with many variations affecting the increasing numbers of non-nuclear families, habits have changed. Nonetheless, Thanksgiving is the most celebrated family holiday, a day we gather our relatives and friends for a major feast that incorporates our family traditions. Happily, the Norman Rockwell vision is still hanging on.

We all know the story of the Pilgrims who landed in Plymouth in 1620 after spending two months aboard the Mayflower with 102 passengers. We also know a local Indian, Squanto, taught survival skills to those who had weathered the brutal winter and, after a fruitful first harvest, celebrated a thanksgiving for their bounty.

While the first Thanksgiving menu may be different than today's, pumpkin and wild turkey were likely part of the feast, along with ducks, geese, fish and berries that were abundant along the Massachusetts shore. Though the early celebrations were not consistent through the years, the feast at Plymouth remained a fabled account of our nation's early struggles. President Lincoln, in the year 1863, proclaimed the last Thursday in November as a national day of thanksgiving.

Food is a major part of the day with sacrosanct menus and recipes handed down in families. When families merge, some items fall out of favor and new ones added. As for our own Thanksgiving, great-grandmother's once-mandated oyster dressing fell out of favor along the way. The why it was there came from very deep Southern roots and Victorian popularity. Oysters were very popular with Victorians and also seasonal with the month of November. They were also a luxury that was incorporated into special holiday meals. Many still enjoy oyster stew for a first course or the oyster dressing with their turkey. It could be that the Pilgrims actually consumed oysters as residents of the Massachusetts coast. Incidentally, we have read that the Victorians (great gourmands, we know) had a considerable influence on the traditional Thanksgiving menu. Another item that seems to have lost favor is sweet potatoes topped with marshmallows, which perhaps came into being to pamper the appetites of children at the table. New traditions for some, with unexplained popularity, are the deep fried turkey and the turducken. As for the former, an entire industry has evolved around the equipment for the deep-fried turkey. At least the later can be related to the original Thanksgiving, when ducks were in abundance in New England.

When friends are invited, and each to bring an offering to the dinner, there are other dishes added to the mix. How nice to include guests' favorite and traditional dish to the holiday meal. If the host has a planned menu, she or he might make suggestions for what might blend well with the anticipated meal. Of course, there is always the dessert course which can be the easiest to accommodate the contributions of others. If you will be a guest, do check our Source section on Sweets. We have fabulous bakeries in Dallas, and their holiday pies may be better than one's own! And, a nice wine is always welcome. Our favorite wine shops can be helpful with recommended, turkey-friendly wines. Check out our Source section on Wines for our suggestions.

Outsourcing dinner! With the meal a production and time so constrained these days for working women (including the grandmothers), we know that readymade food becomes more of the holiday mix. Just go to Central Market in the days leading up to Thanksgiving. It would seem that everyone "outsources" all or part of the grand feast. We enjoyed getting information on the quantities of Thanksgiving meal components that eatZi's Market & Bakery will be preparing: 4800 pounds of cornbread stuffing, 150 gallons of cranberry relish, 3500 pounds of mashed potatoes and 4200 pounds of turkey breast!

This goes for country clubs, restaurants and caterers. They will prepare much or all of the meal and, ironically, form new family menu traditions. It may not longer be grandmother's menu, but the meal that can be provided by a favorite purveyor. At least, the choice of dressing and dessert may reflect patterns of the past. For those who will be cooking at home, and who want some new ideas, there are countless cookbooks. I usually refer to the first Martha Stewart cookbook, Entertaining (the book that launched an empire), and her web site. Great sources for ideas are the web sites for Saveur, Gourmet Magazine and Epicurious. Saveur.com suggests menus for "Traditional," "Southern" and "Modern," which make for some new ideas and mixes to update the annual menu. Gourmet Magazine.com still exists and has great menus for "All-American," "Top Thanksgivings" and "The Sweet." Of course, the monthly food magazines have menus galore. There should be no shortage of ideas.

Plan a great table presentation. It is not just food that makes Thanksgiving, though many equate Thanksgiving with food. The presentation of the table creates the anticipation of the feast to come. This is the time to bring out grandmother's inherited china, beautiful linens, the best crystal and a thematic centerpiece and buffet arrangement. Often, more than one table is involved, allowing for multiple appropriate arrangements. And, it is not just the table that will appeal. Likewise, make the house welcome at the front door with seasonal gourds, pumpkins and flowers as well as perhaps a door wreath, such as the one from Apples to Zinnias which we recently admired.

When the good time has been had by all – and these are the memories that bind families and friends, there will be the annual post-dinner walk and, of course, football. The annual Macy's Thanksgiving Day Parade will have been part of the mid-day preparation time and gives the non-participants in the kitchen activities excitement to add to their day. We all know that the Thanksgiving meal – and estimated 3,500 to 5,000 calories -- is onerous on the diet. We hope that, with judicious modern menu adjustments, the quantities and calories are a consideration for all.

When all is done, we hope there are many hands to help with the cleanup and ample left-overs to satisfy visiting guests and family.

If your plans are just underway, now is the time to check our Source sections for
• Tableware and cookware to purchase the needed cooking equipment and fill in for expanded table settings;
• Floral Designers to enhance your tables and home;
• Caterers for both preparing the meal or delivering it to you. This includes a number of restaurants that cater;
• Take-out specialists and bakeries;
• Staffing and Rentals if your gathering is large;
• Wine shops to recommend the prefect beverages for the day;
• Hotels and Restaurants that may be open in case a home meal is not on your agenda. The Joule, the Rosewood Mansion, Craft, Fearing's and the Hotel ZaZa are among many serving Thanksgiving meals.

Mid-month, we are looking forward to great Christmas gift ideas for those who entertain and for those who wish to entertain.

Happy Thanksgiving !

Indulge us!
Sign up for our monthly newsletter to keep you up to date on entertaining, as well as what goes on and can be found in Dallas and surrounding areas.

Forward our newsletter to your friends who share your interests.    

Contact us with your ideas and scoops on the latest sources.

Advertise!