Thanksgiving in July Final Menu

Last week I put out a menu-planning bleg for a Thanksgiving in July dinner we auctioned off last February and held earlier this evening. As a reminder, the whole concept was to take the fundamental essence of a Thanksgiving Dinner but completely re-do the entire meal in a summery, hot-weather fashion.

As you will see the final menu was a combination of Northwest farm fresh ingredients and tropical flavors. It was the hardest dinner party I’ve ever pulled off, but it was damn fun.  Several of you asked to see the final menu, so I’m posting it here.

But first, I want to really thank everyone here. There isn’t one person whose pitched ideas weren’t part of a long chain of thoughts that led to the final menu.   If you contributed in the comments section, you were a big part of my getting from point A to point B. And a special shout out to Burt and Mrs. Likko, whose Cooler cocktail ended up being the lynchpin that everything else was built around.

Thanks again, all.

*** THANKSGIVING IN JULY, 2014 ***

Before DInner

Smoked Ham on Tomato-Basil Biscuit Sliders

Farmers Market Vegetable Crudite with Horseradish Dipping Sauce

Burt’s Awesome Watermelon-Cucumber Gin Coolers

Maple-Rye Lemonade with Orange Bitters

Sparkling Water

Dinner

Turkey with Achiote Paste Marinade, Roasted in Banana Leaves

Chorizo, Pecan, Apple and Cornbread Stuffing

Roasted New Potatoes with Onion and Rosemary

Pok-Pok Grilled Corn on the Cob with Salty Coconut Cream

Steamed Green Beans with Tomato-Ancho Drizzle

Watermelon, Feta, Arugula and Mint Salad with Balsamic Reduction Dressing & Roasted Pine Nuts

Various Red & White Wines

Sparkling Water

After Diner

Fresh Peach Pie

Sweet Cream Basil Ice Cream with Pine Nut Brickle

Espresso/Coffee/Tea

Various Digestifs