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22 | November 11, 2020 | MALIBU SURFSIDE NEWS LIFE & ARTS
malibusurfsidenews.com
Want someone else to cook on Thanksgiving?
SCOTT STEEPLETON, Editor
Restaurants across Malibu are
preparing for Thanksgiving.
Some will be offering traditional
holiday fare, others will be
doing a not-so-traditional spread.
And if you don’t want to bother
making sides at home, at least one
local restaurant will be offering
many choices to-go.
Don’t see your favorite place
here? Give them a call and say,
What’s for Thanksgiving?
• At Geoffrey’s, 27400 Pacific
Coast Highway, Executive Chef
Bijan Shokatfard has a threecourse
meal for guests:
FIRST COURSE
Creamy squash soup garnished
with herbed crème fraiche
Creamy pumpkin bisque with
spicy croutons
Oven roasted boneless quail
stuffed with a fall fruit bread pudding
with a sage infused duck jus
Caesar Salad: Romaine lettuce,
garlic croutons, Parmesan cheese,
Caesar dressing
Roasted pumpkin salad: Watercress,
feta cheese, toasted almonds,
pumpkin seed vinaigrette
Organic kale salad: Golden raisins,
roasted pistachios, teardrop
tomatoes, shaved Parmesan, grain
mustard vinaigrette
Duck confit spring roll with
sake gastrique
SECOND COURSE
Roast turkey roulade stuffed
with a spinach bread pudding,
served with traditional trimmings
and cranberry relish
Herb crusted Atlantic salmon
with fall root vegetable puree,
pumpkin seed vinaigrette
Grilled filet mignon with roasted
shallot potatoes, grilled asparagus
and a Cabernet reduction
Slow braised lamb shank with
roasted eggplant mashed potatoes
and braising jus
Pan seared day boat scallops
with cauliflower and pea risotto,
sweet carrot reduction
Oven roasted chicken breast
stuffed with fall fruit bread pudding,
Brussels sprouts ragout,
rustic country sage gravy
Miso braised tofu: Sautéed
Asian greens, hot and sour sauce
THIRD COURSE
Pumpkin cheesecake
Chocolate crunch bars
Poached Pear Tart
Price is $85 per person; $48 for
children 12 and younger.
On the web: geoffreysmalibu.com.
• Taverna Tony, 23410 Civic
Center Way, is doing Thanksgiving
with Greek eats and sweets —
the alternative to the traditional
American feast.
The restaurant, at Malibu Country
Mart, will feature its full menu
and a Greek Feast prix-fixe offering.
The feast features 15 different
specialties, including all dips:
taramosalata, melintzanosalata,
tzatziki and hummus; tabouli;
dolmathes; spanakopita; keftethes
(Greek meatballs); Greek
potatoes; orzo; chicken souvlaki.
On the web: tavernatony.com.
• Duke’s Malibu, 21150 Pacific
Coast Highway, is known for its
decadent Thanksgiving buffets.
This year, the dinner menu will
be served from noon to 7 p.m.
along with a plated turkey dinner
special.
A family-style dinner will be
available for takeout, with a la
carte sides as well.
On the web: dukesmalibu.com.
• Malibu Farm Restaurant on the
Malibu Pier will serve a traditional
dinner and will be offering
side dishes for pre-order, including
sweet potatoes, cornbread
stuffing, green beans with roasted
beets, green beans with roasted
red bell peppers, cauliflower
steak, and a green salad with walnuts
and blue cheese.
On the web: malibu-farm.com.
Sides make a good home-cooked Thanksgiving meal great
SCOTT STEEPLETON, Editor
Pre-pandemic, the best
way to wow guests on
Thanksgiving was pulling
a huge, perfectly browned
bird from the oven and
placing it in the center of
the table for all to see.
Baked in a bag, roasted
on a beer can, smoked over
apple wood or fried in hot,
Cajun-spiced oil, the bigger
the better.
Things are different this
year; the gathering may not
be so big, if there is a “gathering”
at all.
This year, everyone “at
the table” may be sharing
what they’re thankful for
via just another video conference.
This year, some may be
eating Thanksgiving alone.
All the more reason to
make the food as special as
can be.
We know everyone probably
has a favorite turkey
recipe, so we asked around
for some awe-inspiring
sauces, sides and desserts.
Nicolas Fanucci, formerly
of Thomas Keller’s
famed Bouchon in Beverly
Hills and The French
Laundry in Yountville, was
quick to respond with a dish
that may have you rethinking
mashed potatoes. It’s
gratin dauphinois, which he
says reminds him of Sunday
night dinners with his
family in Cannes, France.
Nicolas’ mother would
make this dish often, so
it brings back childhood
memories.
GRATIN DAUPHINOIS
• 2 pounds baking potatoes
(peeled and cut
crosswise into 1/4-inch
slices)
• 2 garlic cloves (lightly
crushed)
• 5 cups heavy cream
Tradition is good. But you could be serving an
unforgettable Thanksgiving dinner with help from two
local chefs. SCOTT STEEPLETON/SURFSIDE NEWS
• 1 1/2 cups crème fraiche
• 1 teaspoon salt
• 1/4 teaspoon ground
black pepper
• Pinch nutmeg (freshly
grated)
• 2 tablespoons butter
(softened)
• Optional: 2/3 cup
Gruyere cheese (grated)
In a large saucepan over
medium heat, bring the
potatoes, heavy cream and
garlic to a gentle simmer,
simmering the potatoes
for 15 minutes, until they
just start to become tender.
Preheat the oven to 365
degrees. Drain the heavy
cream from the pan and add
crème fraiche, salt, pepper
and nutmeg to the hot
potatoes. Heat the cream
mixture to a gentle simmer
(a few bubbles are fine but
not more) for 10 to 15 minutes
until the potatoes are
very tender but not falling
apart. Butter a large baking
dish and carefully layer
the potatoes into the dish.
Cover the potatoes with
the cream from the pan.
Spread the Gruyere cheese
over the potatoes. Bake in
the oven for 20 to 25 minutes,
until the potatoes are
golden brown on top and
the cream has soaked into
the potatoes.
Helene Henderson, owner
and chef at Malibu Farm
Restaurant, sent over an
alternative to pumpkin pie
as well as a quick and easy
alternative to cranberry
sauce.
POMEGRANATE RELISH DELISH
• 1 cup of pomegranate
seeds
• 1 small jalapeno chili, or
to taste
• 1/2 shallot finely chopped
• 2 tablespoons, something
green, cilantro,
parsley, chives
Squeeze something citrus,
lemon or lime
Small squeeze of pomegranate
molasses (if you
got some lying around),
optional
Dash of good sea salt and
pepper
Mix together, join together,
be together, be thankful.
Think spicy. Think sweet.
PUMPKIN CHEESECAKE ICE CREAM
• 1 package cream cheese
or 1 can coconut milk
(love coconut milk)
• 1 3/4 cup sugar
• 2 cups yogurt
• 1 cup pumpkin puree
• 1 teaspoon vanilla (or
bourbon vanilla, available
at Trader Joe’s)
• 1/2 teaspoon pumpkin
pie spice
Blend, and into the ice
cream maker you go.