Since then I've toyed with the idea of serving Thanksgiving in three or four courses but can't figure out the logistics in my head. Any suggestions or ideas on slowing down the actual consuming of the meal?
Sent by Adam
Editor: Adam, I sympathize. We spend hours (days!) to prepare this feast of food, and then it's gone in in a momentary flurry of forks. Besides the social anticlimax, I also don't like feeling so stuffed so fast.
Last year I played with the idea of serving the traditional Thanksgiving meal in courses, and I really loved the way it turned out. Here's how it went:
• We started with plated salads, which were set up and on the table before the guests even arrived. A plated salad can look so pretty — it's practically a table decoration!
• After salad with rolls we moved on to Brussels sprouts, which I finished off between courses, and a sweet potato dish (already prepared in individual ramekins and waiting in the oven).
• We served a small dish of sorbet as a palate cleanser...
• ...and after that we served the main course family-style: Turkey, gravy, mashed potatoes, and stuffing — all left to warm in the oven until they were wanted.
Then everyone took a break, and then we had dessert. The meal closed down hours after we began with digestivi and little nibbles of nuts and chocolates.
I actually found this approach less stressful than trying to have the entire meal ready at once, and it helped that Emma and I threw it together, so we traded off on bringing out plates.
Some other caveats and tips: We had 12 people at dinner (a large group, but not huge — say, 20) and there were no kids. The main key to all of it was really precise planning, and doing a lot ahead of time.
Here's more on the meal:
Readers, what else would you suggest to Adam? Any good ideas for slowing down his Thanksgiving meal and helping people really linger over it?
(Image: Faith Durand)