As we approach Thanksgiving 2009, I thought that it would be instructive to check in on several of Tucson’s chefs and ask them what they are doing for the upcoming holiday.  As you might imagine, it varies with many closing their restaurant for the holiday so that they and their employees can share the day with family while others will be serving those who wish to eat out.

Janos is celebrating at home again this year, featuring an earthy pig roast in a pit, a la 2007.  You can read about the process by accessing his website at www.janos.com and clicking on to his blog, pictures and all!!  Wines that Janos will be considering this year are a Kabinett Riesling and a “local” blend from Page Springs Cellars of Grenache, Syrah and Zinfandel. 

Jonathan Landeen from Jonathan’s Cork (www.jonathanscork.com)  goes with the traditional roasted turkey with salt, pepper inside and out and sits the turkey on a bed of onions, celery and carrots.  He turns the turkey over in the oven after a few hours.  He stuffs the bird with sage infused bread based stuffing along with onions, celery and nuts of his choice.  As well, he prepares a separate stuffing outside the bird that includes the ingredients for the inner stuffing plus mushrooms, cranberries, and pistachio or alternative nuts.  His veggie choice is interesting……….how about “greasy beans” sautéed in hamhock juices….does that sound flavorful!!  Classic mashed potatoes and a salad comprised of one of my personal favorite: tomatoes with olive oil, garlic, oregano and basis.  For wines Jonathan like to go with a variety of choices: Chardonnay, Zins, Syrahs and this year, maybe a Malbec.

Brian Metzger of Jax Kitchen (www.jaxkitchen.com)  does a citrus roasted Turkey w/citrus zest & sea salt, adding butter under skin.  His stuffing is cornbread and chorizo based and accented with tangerine and thyme.  The potato dish is an apple-potato au gratin and the veggies are green beans with crispy shallots.  The sumptuous dinner is finished with pecan crumble pumpkin pie (which, by the way he bakes and sells at the restaurant for Thanksgiving so place your order by calling Jax at 219-1235. Wines are consist of off dry Riesling, Rose (Pinot Noir based) and a Zin blend.

Doug Levy of Feast (www.eatatfeast.com)  brines his turkey for a couple of days using salt, sugar, garlic cloves, shallots, leaks, greens, bay leaves, peppercorns and star anise.  He suggests mixing the brining ingredients in 8 gallons of water which should be good to cover two twenty pound turkeys.  After 1-2 days you can remove, rinse and roast the turkey according to your own recipe.  Wines to Pair: Gewurztraminer, Pinot Blanc or Gris, Rose or Pinot Noir

While Elle Wine Country Restaurant (www.ellerestaurant.com)  will be closed for the holiday, owner Jeff Fuld will keep busy by returning to his native New York where he will be cooking for family and friends.  He plans to brine his turkey overnight with water, salt, pepper, cloves, sage, thyme and basil and after discarding and rinsing the turkey the next day, roasting.  Stuffing is prepared with Ciabatta, carrots, celery, onions and garlic while creamy mashed potatoes include butter, cream and nutmeg.  Jeff also likes to a sweet potato dish adding Serano Chilis.  Veggies are the wildcard as Jeff waits to see what “talks” to him.   One interesting twist to his Thanksgiving is a breakfast dish which consists of a thin layer of stuffing on a pan, over roasted until its crisp and then adds scrambled eggs.  Wines to pair include Viognier, Gewurztraminer, dry Riesling, Pinot Noir, Chianti, Beaujolais.  With lots of fat content in so many of the dishes, Jeff likes acidity in his wines to cut the fat and cleanse the palate.

Pat Connors will be “on duty” for the Thanksgiving holiday at Pastiche, busy serving his customers (www.pasticheme.com).  The menu for the day is as follows:

 - A P P E T I Z E R S -

Mushroom Soup
shiitake happens!…cup/3.75…bowl/6.5

Chef’s Soup Choice
soup of the day…cup/3.75…bowl/6.5

Cheese Taster Plate
an assortment of cheeses, pâté, assorted olives, grapes,
French bread, and green apples…14.5

Chipotle Salmon Cakes
pan-seared, dill aioli, lemon wedge, small baby greens salad…12.5

- G R E E N S  W I T H  E N V Y -

Baby Greens
green apple, seasoned walnuts, blue cheese,
orange poppyseed vinaigrette…11; bistro portion…7.5

Caesar Salad
Caesar dressing, grated parmesan cheese crisps,
sun-dried tomatoes…9; bistro portion…6.5;
with chilled, grilled Red Bird® chicken…12; bistro portion…9.5

Baby Spinach & Strawberry Salad
marinated green apples, candied pecans, goat cheese, fresh strawberries, dried cranberries, cilantro lime vinaigrette…13; bistro portion…8

House Mixed Greens
with choice of dressing…5.5
 Orange-Poppyseed Vinaigrette, Balsamic Vinaigrette, Cool Ranch, Creamy Blue Cheese, Traditional Caesar, Greek Vinaigrette, Mustard Vinaigrette, Sesame Soy Vinaigrette,
Lemon Tarragon Vinaigrette, Sun-dried Tomato Vinaigrette

- M U N C H K I N ’  T U R K E Y -

Children’s Roast Turkey
sliced dark and white meat, sage dressing, pan gravy, glazed carrots, mashed root vegetables (only available for children)…11

- T H E  N O T I C E S -

Bistro portions are the lighter versions of the originals.
20% gratuity will be added to parties of 6 or more.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

- G E T T I N G  S E R I O U S -

Roast Turkey
sliced dark and white meat, sage dressing, pan gravy, glazed buttered asparagus, cranberry sauce, mashed root vegetables…17

Mushroom Soufflé
asiago cream sauce, fried leeks, Caesar salad…13.5

Thyme Seabass
smoked tomato-caper beurre blanc, Champagne cream sauce, mashed root vegetables, chef’s vegetables…21.5 bistro portion…16.5

Bourbon Salmon
apple – brown sugar bourbon glaze, rice pilaf,
chef’s vegetables…19.5, bistro portion…14.5

Certified Angus Beef® Filet Mignon
wrapped in bacon, demi-glacé, lemon-garlic-parsley butter, mashed root vegetables, chef’s vegetables…26.5 bistro portion…17.5

Rosemary Crusted Pork Tenderloin
butternut squash risotto, poached figs, goat cheese, pine nuts, bistro portion…15.5

Portabella Tower
house vegetable marinade, Falafel, sautéed vegetables, grilled tomato, asparagus, feta cheese…15.5

Eggplant Lasagna
layered eggplant, pasta, mushroom ragout,
smoked provolone…17.5, bistro portion…14.5

BBQ Ribs
honey mesquite baby back ribs, Sonoran slaw, and chef’s vegetables…17.5 half rack

Rotisserie Greek Marinated
Red Bird® Chicken
roasted half chicken, Greek salad, rice pilaf…17.5

Grilled Ham
Honey orange brown sugar glaze,
side of baked mac & cheese…17

Baked Mac & Cheese
smoked gouda, parmesan, Monterey jack,
mesquite smoked bacon, spinach, fat macaroni…14

Wines for the day:

Beaujolais Nouveau – Joseph Drouhin or Georges DeBoeuf (classic turkey wines)
Keeling-Schaefer Grenache (one of my favorite Arizona wines)
Villa Creek Garnacha
Stonestreet Chardonnay
Robert Young Scion Cabernet Sauvignon
Poderi Elia Barbera d’Alba
St Francis Old Vine Zinfandel

Acacia (www.acaciatucson.com) will be opened for the holiday.  Please check his website for the complete Thanksgiving menu.

Both the Grill at Marriott Starr Pass (www.jwmarriottstarrpass.com)  and Hacienda del Sol (www.haciendadelsol.com) will be open for the holiday so please check their sites for menu details.

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Tags: Acacia, Elle, Feast restaurant, Hacienda del Sol, Janos and J-Bar, Jax Kitchen, Jonathan's Cork, Marriott Starr Pass Resort & Spa, Pastiche