The Blond Biere de Garde by Brasserie Castelain went great with all the Thanksgiving flavors including: Homemade Red Wine and Bay Jelly, Prosciutto slices, homemade bread and nutter pickles, Olli Salumeria’s Calabrese, Homemade Sally Lunn bread toast points, Thanksgiving turkey gravy made from pressure cooked turkey jus and tapioca starch, homemade colonial-style rolled sally lunn dressing (a.k.a. stuffing) made with homemade bread, Russet potato puree with potato skin infused cream, sweet potato risotto made with Amish grown sweet potatoes, homemade molded cranberry jelly spiced with organic star anise.

Sous Vide Turkey Brest (in homestead herb brine (made with fresh homegrown herbs)) served in a bed of homegrown micro-greens. Happy Thanksgiving!

Homemade Caramelized Carrot Soup garnished with basil salt made from homegrown basil.

Bruleed pumpkin maple pie made with Amish grown harvest squash.