hanksgivinginnerDat the James Beard House, 2010

On breaking bread and thanks we're givinga toast to health, another year living.

Among the friends and loved ones nearwe in this moment promise those dear

to each and every soul on worldboy, man, woman, and girl. Sacred is the task inherited,

happiness universally meritedevery day itself a gift

so here's to more, a gentle wish.

Chestunt Soup

with Caramelized Mushrooms, Crisp Duck Con�t & Tru�e FoamCoturri Sandocino Red Wine

�e sweet chestnut was introduced to Europe by way of Sardis in Asia Minor. It has been a staple food for millenia in southern

Europe, Turkey, and southwestern and eastern Asia. In 1583, Charles Estienne and Jean Liébault wrote that "an

in�nity of people live on nothing else but (the chestnut)".

Terrine of Heritage Pork

Pickled Fennel, Baby Arugula Salad, Cranberry MustardWalnut Relish & Beekman 1802 Blaak Artisan Cheese2008 Carignane Testa Vineyards Mendocino County

Dating back over 300 years, the Berkshire pig composed the swine heard of the House of Windsor. Historically prized for exceptional taste by British royalty and Asian emperors alike; today, Berkshire

pork is favored the world over for its perfect combination of juiciness,  avor, and tenderness.

Pan Seared Atlantic Cod

with Stewed Carlea Farm Field Peas, Onion & Celery Root Puree,Toasted Bread Crumb “Salad” & Lobster Roe Butter

Coturri 2009 Chardonnay Sonoma Valley

Known by Norwegian �shermen as “skrei”, or “the wanderer”, the transient Northeast Atlantic Cod begins its great journey in

March or April along Norwegian coast. It then drifts northwards with the coastal current, and by summer, reaches the Barents Sea,

its �nal destination.

Spiced Coturri Sandocino Sorbet

Some folklore holds that Nero, the Roman Emperor, invented sorbet during the �rst century A.D. when he had runners along the

Appian Way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with

honey and wine.

Roasted New Town Turkey Roulade

Turkey Jus, Traditional Dressing, Sautéed New Town Brussels Sprouts,Butternut Squash & Cranberry Compote

2006 Zinfandel Freiberg Vineyards

Many turkeys have been described in the fossil record, including the Meleagrididae, known from the Early Miocene onwards. One junior species, the California Turkey, went extinct recently enough

to have been hunted by ancient human settlers, and seems to diverge from the modern turkey approximately one million years ago.

Pear & Pumpkin Tart with Gingerbread Crust

Vanilla Bean Ice Cream & Sparkling Gold Dust SodaApré La Cruz de Comal Estate Bottled Texas Hill Country

Gingerbread was �rst brought to Europe in 992 by the Armenian monk Grégoire de Nicopolis. Resurfacing later in history, it is

noted that 13th Century Swedish nuns baked it to ease indigestion. It was also custom to paint gingerbread biscuits and

hang them as window decorations.

�e International Culinary Schools at �e Art Institutes wish you a safe and joyous holiday season, and happiness, health and

properity throughout the coming year.

@2012  The  Art  Ins/tutes  Interna/onal,  LLC|  Program  offerings,  creden/al  levels  and  scheduling  format  may  vary  by  school  

Cranberry Compote Recipe 5 Pounds – Fresh Cranberries 2 Quarts – Orange Juice 2 Cups – Sugar ¼ Cup – Orange Zest – Microplane ½ Cup – Honey ¼ Cup – Cornstarch – or as needed ¼ Cup – Water – for slurry – or as needed 10 Each Oranges – segmented – then cut into medium dice

1.  Bring the cranberries, orange juice, sugar, zest, and honey to a simmer. Stir.

2.  Make a slurry with cornstarch and water – Stir into the cranberries – Bring to a boil – It should get fairly thick – Adjust consistency with water, if needed – Don’t cook more than a couple minutes, just until the cranberries start to burst.

3.  Remove from the heat and add the orange segments.

@2012  The  Art  Ins/tutes  Interna/onal,  LLC|  Program  offerings,  creden/al  levels  and  scheduling  format  may  vary  by  school  

Brussels Sprouts Recipe 12 Pounds – Brussels Sprouts – trimmed, scored, blanched 3 Pounds – Bacon – small diced 3 Each – Onions – small diced Butter – as needed Salt and Black Pepper – to taste 1.  Cut the blanched brussels sprouts into sixths – small wedges.

2.  Render the bacon in a large pan – if very fatty, discard some of the fat.

3.  Add the onions and slowly caramelize the onions with the bacon.

4.  Once the onions are caramelized, add some butter and the brussels sprouts to the pan. Toss well to mix everything. Season with salt and fresh black pepper.

5.  Place in a 450-degree oven for about 15 to 20 minutes – stirring a couple of times – until the brussels sprouts just start to brown around the edges and everything is very hot.