rEET POTATOES W ITH
TOASTED PECANS
PAN-ROASTED
U SSELS SPROUTS
Justin realizes how
fortunate he is to work—
and live— where he does.
“I go in every day to this beautiful
winery, with a kitchen garden that
thrives throughout the year because of
this climate,” he says. “I get to create
dishes to pair with amazing, delicious
wines. I’m thankful for that luxury.”
He insists, though, that even if
his family lived where it snowed
nine months of the year, he’d still be
able to make these dishes, because
the ingredients are available at most
grocery stores. “Cooking doesn’t
have to be complicated, it should be
fun,” Justin says.
Making his way around the tiny
kitchen, Justin is ready to teach—
showing how to caramelize Brussels
sprouts or properly carve turkey
breast. “Everyone follows Justin
around to learn his tricks,” says
Leanne. “Everyone except me. I’m
happy to let him be the cook.”
He doesn’t need to be the only
cook in the kitchen. “I’m not too
proud to borrow recipes. The
persimmon and pomegranate salad is
one I borrowed from Leanne’s friend,
so we call it Priscilla’s salad,” he says.
During the last hour before the
meal, Justin, friends, and family play
board games, or entertain Zinnie, the
Wanglers’ dog. “The purpose of this
menu is to give those hosting
Thanksgiving the gift of time,” he
says. “Life should have a balance of
work and play. The same goes for this
holiday. Get out of the kitchen and
enjoy your company. That’s what
you’ll remember most.”
172
NOVEIw3ER 2009*13ETTER H(!
- 1
7
i v
e
AES
AND GARDES
