- view all thumbnails
For the last few years, Justin Wangler, chef for Kendall-Jackson Winery, and his wife, Leanne, have celebrated Thanksgiving by welcoming loved ones to an enormous feast at their tiny bungalow in California. On the following slides, Justin shares the treasured recipes he serves -- a mix of traditional dishes and inventive variations of old favorites.
Justin prepares his turkey ahead so there's less to do on Thanksgiving, and he can spend more time with his guests.
For a fresh twist on this classic Thanksgiving side dish, Justin glazes carrots with verjus, the pressed juice from unripe grapes; it has a sweet-tart flavor and is similar to, but less sharp than, vinegar.
This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries. It's served with Sweet Buttermilk Ice Cream; buttermilk adds tang to ice cream giving it a frozen yogurt-like taste.
"The key to pairing wine and food is to balance the flavors of the two," says Justin. His Thanksgiving wines of choice are Kendall-Jackson's Vintner's Reserve Chardonnay ($16), Vintner's Reserve Pinot Noir ($21), and Vintner's Reserve Riesling ($13) because they "have rich layers of flavor and complexity while maintaining a delicate balance."
Justin grew up in Asheville, North Carolina, where he worked in restaurants and attended culinary school. After moving to California, he began spending Thanksgiving with friends. "People are so far flung these days that many of us don't get home for the holidays," he says. "Our friends become our family, and we celebrate with them."
FULL YEAR just $5.99