I couldn’t be more Thankful!
It is thrilling to get the email that two of the recipes from my soon to be released book, Hamptons and Long Island Homegrown Cookbook were selected by the Food Network for their first-ever virtual Thanksgiving Communal Table!
Wow!
Below is the list and links to the full list of food blogger recipes.
Food is love and sharing.
And I am honored and grateful that my talented chefs shared their talent and passion for local, homegrown ingredients and recipes for the book.
Imagine the double header of getting the book layout and the news that
not one, but two recipes were chosen by the Food Network! (noted below with asterisks. Recipes are provided via links and in previous post.)
That’s a lot to give Thanks for!
In the Cocktails, Soups and Salads category, Chef Jonathan Parker, The American Hotel’s www.theamericanhotel.com earned a top spot for his Peconic Clam Chowder.
It’s local, and delicious!
 |
| Almond Restaurant's Master Chef, Jason Weiner |
Chosen as one of two Mains, is Almond restaurant’s www.almondrestaurant.com executive chef and owner, Jason Weiner’s recipe, for an amazing Grilled Quail with a warm beet, frisee and pistachio salad. Elegant, easy and sublime taste.
 |
| Chef Jason Weiner and Jennifer Pike, Pike Farms, his inspiring, local farmer |
I am gobsmacked to have been invited to participate in this premiere Food Network event.
I was eager to share the delicious, homegrown dishes from my locavore chefs featured in the Hamptons and Long Island Homegrown Cookbook.
I can’t wait to cook up a storm using all the Communal Table Food Network’s curated recipes.
“pull up a chair.”
The food community is keen to share their love of food.
I know I am.
Announced by the Food Network:
Last week, FN Dish invited food bloggers from around the country to “pull up a chair” to our virtual Communal Table. Needless to say, we received link after link of incredible Thanksgiving dishes, tips and photos.
See what our new friends are bringing to the table and tell us what you would bring to the table on Twitter by using the hashtag: #pullupachair.
Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
* Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup
Mains:
* Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey
Sides:
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes (pictured
above)
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes
Desserts:
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes
Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table
Here is the link to the Food Network news:
Be sure to tell Food Network you'll be bringing Peconic Clam Chowder from The American Hotel's Chef Jonathan Parker and Grilled Quail from Almond Restaurant's Chef Jason Weiner to the Communal Table.
#pullupachair
#pullupachair
Come hungry. Leave Happy.
Celebrate the honor of our harvest with good, real food, family, friends – and love.
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