I hope everyone had a wonderful Thanksgiving dinner with friends and family. While Thanksgiving is the day for us to be thankful for all the wonderful gifts we have been given in life, we should really be thankful everyday for the earth which supports us and the people who grow our food… oops nouri, the artisans who turn it into jams, honey, sauces, breads, condiments, staples, and more so we can appreciate it later, and the chefs who prepare scrumptious meals over which we come together as friends and family.

I had the great fortune of spending Thanksgiving dinner at Fresh & Wyld in Paonia, Colorado. It is one of the best farm to table dining experiences in the country. Dava Parr, chef and owner of Fresh & Wyld, out-did herself this year as she always does. Dinner started at 5pm and guests included locals and visitors from out of state.

Right after the appetizer… Long Island Cheddar Pumpkin Soup was served Dava gave homage to the growers that made this Thanksgiving meal possible. She went through the entire menu and described where everything came from. She even brought out a Long Island Cheddar Pumpkin for everyone to see because not everyone is familiar with that type of pumpkin. She also described the variety of potatoes used—the carola as opposed to the russet. The cheddar cheese used came from Whole Foods, but there are great local cheese makers that can be considered for next year.

 

Appetizer:
Long Island Cheddar Pumpkin Soup w/ Rye & Gruyere Croutons
Live Sauerkrauts and Dilly Beans

Entrée:
Honey, Thyme and Citrus Roasted Local Turkey w/ Gravy (of course!)
Truffled Mashed Potatoes
Roasted Beets w/ Cardamom Butter
Mashed Butternut w/ Struesel Topper
Kale w/ Garlic and Walnuts

Vegetarian Entrée:
Filo Pie stuffed with Apples, Cheddar, Wild Mushrooms, Rosemary, Sun-dried Tomatoes, Walnuts and Blue Cheese
served with same sides as above

Dessert:
Pumpkin or Pear Pie w/ Candied Ginger whipped Cream

 

I don’t recall all the growers and sources, but it was so inspiring to have her connect us with what was being served on our plate. Everyone in the room was so touched and so thankful for the nouri experience…the organically and locally grown food, the community, the company and even the digestive aids on the table … spicy saukerkraut, beet sauerkraut, and fermented dilly beans because she knew we would all be eating beyond 80% and would need the extra help.

Thank you Dava, thank you to all the growers in the valley who contributed to the menu, and a big thank you to all the organic and biodynamic farmers who are providing nouri to artisans and restaurants so we can have access to healthy foods when eating at home and eating out. I wish every restaurant was so attentive to sharing the source of the ingredients on the plate.

I wish I had taken a picture of the plate. But let your imagination run wyld with the menu.