The International Culinary Schools at The Art Institutes Thanksgiving Dinner menu and recipes for the 2010 James Beard Dinner event.

1. hanksgiving
D inner
at the James Beard House, 2010

2. On breaking bread and thanks we're giving
a toast to health, another year living.
Among the friends and loved ones near
we in this moment promise those dear
to each and every soul on world
boy, man, woman, and girl.
Sacred is the task inherited,
happiness universally merited
every day itself a gift
so here's to more, a gentle wish.

3. Chestunt Soup
with Caramelized Mushrooms, Crisp Duck Confit & Truffle Foam
Coturri Sandocino Red Wine

4. The sweet chestnut was introduced to Europe by way of Sardis in
Asia Minor. It has been a staple food for millenia in southern
Europe, Turkey, and southwestern and eastern Asia.
In 1583, Charles Estienne and Jean Liébault wrote that "an
infinity of people live on nothing else but (the chestnut)".

5. Terrine of Heritage Pork
Pickled Fennel, Baby Arugula Salad, Cranberry Mustard
Walnut Relish & Beekman 1802 Blaak Artisan Cheese
2008 Carignane Testa Vineyards Mendocino County

6. Dating back over 300 years, the Berkshire pig composed the swine
heard of the House of Windsor. Historically prized for exceptional
taste by British royalty and Asian emperors alike; today, Berkshire
pork is favored the world over for its perfect combination of
juiciness, flavor, and tenderness.

7. Pan Seared Atlantic Cod
with Stewed Carlea Farm Field Peas, Onion & Celery Root Puree,
Toasted Bread Crumb “Salad” & Lobster Roe Butter
Coturri 2009 Chardonnay Sonoma Valley

8. Known by Norwegian fishermen as “skrei”, or “the wanderer”, the
transient Northeast Atlantic Cod begins its great journey in
March or April along Norwegian coast. It then drifts northwards
with the coastal current, and by summer, reaches the Barents Sea,
its final destination.

9. Spiced Coturri Sandocino Sorbet

10. Some folklore holds that Nero, the Roman Emperor, invented
sorbet during the first century A.D. when he had runners along the
Appian Way pass buckets of snow hand over hand from the
mountains to his banquet hall where it was then mixed with
honey and wine.

11. Roasted New Town Turkey Roulade
Turkey Jus, Traditional Dressing, Sautéed New Town Brussels Sprouts,
Butternut Squash & Cranberry Compote
2006 Zinfandel Freiberg Vineyards

12. Many turkeys have been described in the fossil record, including
the Meleagrididae, known from the Early Miocene onwards. One
junior species, the California Turkey, went extinct recently enough
to have been hunted by ancient human settlers, and seems to diverge
from the modern turkey approximately one million years ago.

13. Pear & Pumpkin Tart with Gingerbread Crust
Vanilla Bean Ice Cream & Sparkling Gold Dust Soda
Apré La Cruz de Comal Estate Bottled Texas Hill Country

14. Gingerbread was first brought to Europe in 992 by the Armenian
monk Grégoire de Nicopolis. Resurfacing later in history, it is
noted that 13th Century Swedish nuns baked it to ease
indigestion. It was also custom to paint gingerbread biscuits and
hang them as window decorations.

15. The International Culinary Schools at The Art Institutes wish you
a safe and joyous holiday season, and happiness, health and
properity throughout the coming year.

17. Cranberry Compote Recipe
5 Pounds – Fresh Cranberries
2 Quarts – Orange Juice
2 Cups – Sugar
¼ Cup – Orange Zest – Microplane
½ Cup – Honey
¼ Cup – Cornstarch – or as needed
¼ Cup – Water – for slurry – or as needed
10 Each Oranges – segmented – then cut into medium dice
1. Bring the cranberries, orange juice, sugar, zest, and honey
to a simmer. Stir.
2. Make a slurry with cornstarch and water – Stir into the
cranberries – Bring to a boil – It should get fairly thick –
Adjust consistency with water, if needed – Don’t cook more
than a couple minutes, just until the cranberries start to
burst.
3. Remove from the heat and add the orange segments.
@2012
The
Art
Ins/tutes
Interna/onal,
LLC|
Program
offerings,
creden/al
levels
and
scheduling
format
may
vary
by
school

18. Brussels Sprouts Recipe
12 Pounds – Brussels Sprouts – trimmed, scored, blanched
3 Pounds – Bacon – small diced
3 Each – Onions – small diced
Butter – as needed
Salt and Black Pepper – to taste
1. Cut the blanched brussels sprouts into sixths – small wedges.
2. Render the bacon in a large pan – if very fatty, discard some of the
fat.
3. Add the onions and slowly caramelize the onions with the bacon.
4. Once the onions are caramelized, add some butter and the
brussels sprouts to the pan. Toss well to mix everything. Season
with salt and fresh black pepper.
5. Place in a 450-degree oven for about 15 to 20 minutes – stirring a
couple of times – until the brussels sprouts just start to brown
around the edges and everything is very hot.
@2012
The
Art
Ins/tutes
Interna/onal,
LLC|
Program
offerings,
creden/al
levels
and
scheduling
format
may
vary
by
school