A Taste of the Season

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For a scrumptious and flavorfully unique holiday menu to kindle the season of entertaining, Judy Uelk, SLHL’s Editor-at-Large, and sister-in-law Sarah Cummings (right) called Trattoria Branica to prepare a Thanksgiving Day buffet that was sure to spark the holiday season.

With a variety of delicious selections by Chef Peppe Profeta, it is a menu that easily works well for any seasonal gathering, no matter the size, and was a hit with family at the holiday dinner at the Cummings’.

“You can focus your time and energy on family, when a fabulous party comes to you,” says Sarah. To complement the catered buffet, her husband Andy made his traditional signature chestnut soup – a favorite at family holiday dinners. Sarah, Andy and their three sons were hosts to Judy, Mike and their children, as well as brother Greg and his friend Shelly. Grandparents “Pop Pop” and “Dearie” are always excited to join the fun.

“It was great to have the chance to watch the annual backyard Thanksgiving Day football game – a tradition for all of the kids in the family,” says Sarah. And both Sarah and Judy agreed, “The day was such a treat. We usually cook all day, but this year we had a chance to relax, watch the ‘game’ and have a glass of wine before dinner.”

The day culminated with the delicious holiday dinner. The Cummings’ dining room, with its traditional décor, had been beautifully accessorized by interior designer Mim Phillips for the gathering with a nature-inspired tablescape that featured the sparkle that every holiday party needs.

“I recently visited a restaurant in New York, and I was inspired by the idea to use organic elements and accessories with touches of glam to jump-start the holiday season,” says Mim. Against a rich, mulberry backdrop, the sparkling, candlelit tablescape was, in Mim’s own words, “simple glamour.”

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HOLIDAY DINNER MENU

Prepared by Chef Peppe Profeta of Trattoria Branica

• Specialty cheese platter with artisan cheeses and an assortment of dried fruits and nuts
• Herb glazed Cornish hens with amaretto and cranberry chutney
• Goat cheese, spinach and walnut stuffed pork chops
• Grilled filet of beef with Chianti and shallot butter served with homemade mashed potatoes and grilled asparagus
• Dessert: raspberry sorbet, warm dark chocolate mini truffle cakes, and Trattoria Branica specialty bread pudding with bourbon sauce and golden raisins
• Host’s signature family recipe: chestnut soup

“Wishing you a ‘Buone Feste’ with these menu ideas for the season.”
– Executive Chef Peppe Profeta, Trattoria Branica