Phew! The autumn months winding down and welcoming in all of the holidays and feasts one bite at a time. For this month’s Supper Club we had originally planned a Filipino-themed menu but since it was Thanksgiving I felt that we *had* to do a Friendsgiving! In true Friendsgiving fashion, our spread was quite huge – complete with appetizers, main courses, side dishes, and multiple pies for dessert. I believe this is the first real Friendsgiving of my cooking career so I was quite aggressive with it! I wanted to do it right – from the name plates (pie crusts shaped in everyone’s initials), multiple entree choices, and more. I even requested that everyone wear flannel / button ups to match the occasion. Such a fun and festive meal! We finished the night off with a few rounds of Saboteur and other games. And just like that, November fades to the background with the ever-increasing cheer of Christmas music.

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• Fiery kimchi and mochi butter popcorn snacks

• Cheeseboard with autumn cheddar and flight of honey

• Capers and roasted delicata squash salad

• Thanksgiving savory pie (turkey, gravy, stuffing, and topped with a cranberry jelly layer)

• aglio e olio pasta (per Matt's repeated requests)

• Jalapeno and chicken casserole by Chin-Yee

• Creamy red potato and parmesan tartin

• Sweet corn custard pie

• Black bottom oatmeal

• Cinnamon roll apple pie by Aaron