We just received the following letter from a reader who prepared eighteen of our recipes for one meal. We were tickled pink, so indulge us for a minute while we share.
*Dear Editors -
Every year several friends get together for a Thanksgiving feast the weekend before Thanksgiving. The only catch - you have to make something from the November Thanksgiving issue of* bon appetit *or you can't cross the threshold. The entire menu, from the drinks to desserts, has to be in the magazine--or no dish.
We all live in Sonoma County where food and wine are considered air and water. Needless to say* bon appetit *provides the perfect inspiration for us--from the foodies to the vegetarians to the expert and novice chefs. Oddly enough, that's the make up of this group. The team of eight friends consists of a professional chef, a cosmologist, an IT expert, a marketing executive, and food and wine aficionados. Some of us eat meat while others are strictly vegetarian. No matter, we always find something for everyone in the issue. This is our third year and we have to say, it's our favorite so far in terms of recipes.
It's been a blast watching everyone "recipe grab" when the issue comes out, staking their claim on what they want to make for the annual bon appetit feast. We wanted to say thanks for the fun. We attached this year's menu selection and below are a few photos.
All the best - from some loyal, stuffed readers,
matt
mike
ryan
amber
christopher
tracey
christopher
erica
... and our two new additions - Noah and Olive - not quite one - but we believe in starting them early.*
Check out the rest of our readers' Bon Appetit feast menu with photos after the jump.
Malt-Beer-Brined Turkey with Malt Glaze, Maple-Braised Butternut Squash with Fresh Thyme, Fennel Gratin with Pecorino and Lemon, and Parsnip, Potato, and Turnip Puree