Thanksgiving Cooking Event

Yesterday, I was fortunate enough to be invited along with my good friend Katrina to another one of her press events. As she knows I am a huge foodie (and an inspiring blogger), she thought the event would be perfect for me.

Hosted by French’s American Mustard, the evening entailed a Thanksgiving feast, incorporating French’s products into the meal and getting the chance to be hands on and cook. In fact, we got to prepare two Thanksgiving traditional dishes all together with Mississipi-born chef Brad MacDonald by our side, whose specialities lie in Southern State cooking. Southern state cuisine is definitely becoming a new favourite of mine, and as Katrina’s family also originate from the South, it felt particularly special that we got to cook and learn some new recipes together. While I am not American, I am slowly starting to be convinced that it is one of the best holidays as the food is always so tasty!

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Set at Food at 52 cookery school near Old Street, the location was cute, quaint and cosy– the perfect place you’d imagine a Thanksgiving meal to be. I felt like I was in somebody’s home with the glorious smell of slow cooked turkey and ham swirling around as soon as we entered. With wine continuously flowing (and probably impairing my ability to do the basic cooking) we all started off making the first dish: potato salad.

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Salad prep

With all our ingredients kindly laid out in front of us, various people around the table took on different tasks. Some chopped the potatoes, others the squash, the chestnuts and the dressing. Consisting of mayo, vinegar olive oil, chives parsley and of course mustard, the dressing was delicious! I’m not sure if it was because I had had little to eat that day or I was also feeling the effects of my red wine, but I kept getting the urge to lick my spoon for more. Garnished with French’s crispy onions and pumpkin seeds everything came together to create the perfect moreish dish.

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There’s a domestic goddess in all of us

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Our combined efforts in action

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The finished product!

Next, after sitting back, chatting and guzzling some more red wine (oops guilty), we all shared the pleasant task of making a Green Bean Casserole. Brad told us that this particular dish was a real reminder of home and it certainly did not disappoint. While I have never thought of having green beans this way, it will certainly be a new preferred method of mine.

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Note to self: Don’t get tipsy and try and pour beans into boiling water

Combining green beans and sauteed mushrooms, every element was merged by the creamy and flavourful bechamel sauce, whisked through with sour cream, mustard and plenty of crispy onions… I may have poured in the whole box at this point, but I have no regrets.

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Testing out the Bechamel (we approved)

Katrina and I both said we really enjoyed the chance to cook with others in a relaxed and comforting setting- it made the event feel like a special homely occasion. But, that was not even the best part of the evening. While we had contributed in making a few of the side dishes, Brad, his wife and the French’s team had also spent the day preparing the other excellent dishes which were on the menu for the evening. These included:

  • Roast Turkey with Tangy Mustard Stuffing
  • Ginger Beer Mustard Glazed Ham (YUM)
  • Mustard Braised Greens with Almonds
  • & Cornbread (Brad’s Speciality)

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The Stuffing Up Close and Personal

I am not even joking – when all the food was laid out in front of us, including the dishes we had helped make a wave of excitement rushed over me as we were finally able to put an image to the mystical smells and taste it all. Everyone rushed to take pictures of the marvellous spread in front of us (including me!).

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You know it’s going to be a good meal when you photograph each other with the food

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As we sat down to eat, each and every dish was tantalising good. For starters, I loved the cornbread; its sweetness went particularly well with the other salty and tangy flavours on the plate. Also, I had never really had a tangy mustard sauce with turkey– in England, it’s all about the gravy- but French’s recipe? Well, it has officially convinced me. I wish I could have had more and more of that stuffing and I was tempted to go up for seconds. However, my eyes always deceive my stomach, and I wanted to have room for dessert (which is always my favourite part of ANY meal). By this point Katrina and I already felt super satisfied and sleepy, joking about how we would have to roll all the way home. (In the end.. it seems people agreed because a lot were ordering ubers– stuck firmly in a food coma and overcome by sheer delight).

I had kept some room for dessert for a reason. The evening ended with cute miniature pumpkin and pecan pies (topped with bourbon whipped cream). That was all I could pretty much still fit at this point- although I did obviously have to try both). Both were incredibly scrumptious and baked to perfection. dsc01212_fotor

Overall I had a great time and felt incredibly stuffed and content. Thanksgiving has also made me realise that nearly any fruit or vegetable can be transformed into a dessert– so that’s another bonus in my eyes. Upon leaving, we were given some of the French’s products we had used and recipes of the dishes, which I hope to replicate and bring to Thanksgiving at Katrina’s house.

That’s the exciting part, this won’t even be my last Thanksgiving meal of the year. 

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