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S e e k i n g
O f f i c e P o s t o n
R e s o u r c e d H a s ^ e
w h o le p acH ag P -
fc)Od THANKSG
IV
ING
REC
IPES
MEET JUSTIN
W h e n h o stin g T hanksgiving
dinner, Kendall-Jackson executive
c h e f Justin W a n g le r focuses on
th e h e a rt o f th e holiday.
“Christmas
has the distractions of gifts and the hurry of it
all. Thanksgivingday is all about the things that
matter most—food, family, laughter.”
Justin grew up in Asheville, North Carolina,
where he worked in restaurants and attended
culinary school. After moving to California, he
began spending Thanksgiving with friends.
“People are so far flung these days that many
of us don’t get home for holidays. Our friends
become our family, and we celebrate with
them,” he says.
This new Thanksgiving routine allows him
to play with flavors. “When you go to your
family’s house you have the samethings year
after year. Now I mixthings up a little. It’s
always fun to have a couple of new dishes,
some conversation starters,” he says.
To make sure he’s not too busy to spend
time with his guests, Justin prepares what he
can in advance. “The turkey can be a bear
—taking up the entire oven and a portion of
the day,” he says. “So I do things like roast the
sweet potatoes beforehand and reheat them
withthe pecans and marshmallowsthedayof.
You can do everythingfor the butternut squash
dressingahead too. Mix it together in a Dutch
oven and bake it the day of.”
See additional make-ahead tipsthat follow
each recipe.
PERFEC T
PAIRINGS
“The key to pairing wine and food is to balance
the flavors of the two. I chose these food-
friendly wines because they have rich layers of
flavorand complexitywhile maintaininga
delicate balance,” says Justin. Here are his
suggestions for three versatile (and affordable)
wines for Thanksgiving.
CHARDONNAY “This wine’s remarkable flavor
and texture makes it the perfect pairing forthe
entire meal, but especially so with the turkey
breast, Persimmon and Pomegranate Salad,
and Pear and Arugula Salad.”
2008
Kendall-
Jackson Vintner’s Reserve Chardonnay
, $16
PINOT NOIR “The velvety tannins and soft,
smoky finish of the Pinot Noir pair exceptionally
well with the stuffing, cranberry sauce, braised
turkey legs, and Brussels sprouts.”
2007
Kendall-Jackson Vintner’s Reserve Pinot Noir,
$21
RIESLING “Deliciously crisp and nearly dry, this
Riesling is a wonderful match for the turkey,
sweet potatoes, and Persimmon and
Pomegranate Salad.”
2008
Kendall-Jackson
Vintner’s Reserve Riesling,
$13
VISIT JUSTIN, try seasonal food and wine
pairings, and tourthegardens at the Kendall-
Jackson Wine Center in Santa Rosa, California.
Go to
kj.com/bhgfor
details.
'TH A N K S G IV IN G DAY IS ALL A B O U T
THE THING S TH A T MATTER M O S T -
FOOD, FAMILY, LAUGHTER.”
2 0 8 NOVEMBER
2009
BETTER HOMES AND GARDENS
