Friends, here we are. Thanksgiving season! After an insane amount of travel and food from all over, I’m actually really excited and looking forward to celebrate this month in true American fashion. This month’s theme draws inspiration from the Thanksgiving menu and my time baking retreat in Kentucky where I learned all about Appalachian cuisine. It seems like the perfect gathering and opportunity to meld all of these 

This month our menu focuses on the concepts of that heart and core through: artichoke (hearts) prepared two ways, bacon-wrapped pork, apples (often a symbol and visualization of hearts, right?) and at the center of all good desserts - chocolate.

NOVEMBER MENU

• Vegetable stew with a dollop of turmeric yogurt

• Harvest salad (broccoli slaw, kale, roasted apples and beets, orange slices, cranberries, pepitas) with a mustard and preserved lemon dressing

• Crumbled kabocha squash with orange zest and sprinkled with bacon pieces and cranberries

• Salt-risen bread stuffing

• Roasted acorn squash and corn cobs

• Leftover Thanksgiving pie (ground turkey, sausages, bacon fat, celery, onions, gravy, cranberry jelly)

• Slow roasted pork with garlic, citrus and cilantro by Janet

• 17-pound ginger turkey cake with stuffing and autumn fruits by Aaron

• Cranberry and orange custard tart