Last night Erin and I got to be part of the Dreyer Farm crew. Sure, we are there all the time, picking up our CSA or food for videos, or buying plants, donuts, eggs etc... We always chat with everyone who works there and have formed budding friendships with so many of them. (Except for Dawn, who if you have met just once, you are automatically best friends.) Last night was the Dreyer Farm Thanksgiving event. On that night, you get to eat a full Thanksgiving meal paired with Tomasello wines. There are appetizers and desserts. It is a feast, and at $20 dollars a ticket ($15 dollars for CSA members), the best deal in town.
So, of course, Erin and I have gone to the Thanksgiving at Dreyer Farms every single year. We have watched Chef Michelle make her unbelievable brussel sprouts, turkey, mashed potatoes, and cranberry sauce. We eat it all. Then, we make it for Thanksgiving for our families. It is great fun. But, this year was even better. Not just because Justine wore this hat:
but because we got to go behind the scenes. We helped make the food, watched Chef Michelle hustle and work her magic, and hung out in the back with Jessica, Justine, and Dawn. We met their old family friends. It was grand. After everyone was fed, Erin and I took plates loaded with food and sat outside, drinking a Tomasello pinot noir and talking about how awesome the night had been. Erin and I have both been waitresses, bartenders, and hostesses. We did that work for years because we loved it: the hustle, meeting new people, and the characters in the kitchen. Last night we got a taste of that again.
We made a contribution to dinner last night. A sweet potato bruschetta topped with whipped pumpkin goat cheese and crunchy winter salad. Something to lighten up the feast. I hope you enjoy:
Sweet Potato Bruschetta
with whipped pumpkin goat cheese
3 whole sweet potatoes, sliced into 1/2 inch rounds
- Olive oil
- Salt and pepper
- 4 oz. pumpkin goat cheese, or your favorite flavor
- 4 sticks celery, diced
- 2 shallots, diced
- 1/2 cup dried cranberries, chopped
- 1/2 cup chopped pecans
- 3 T. parsley, chopped
- 3 T. red wine vinegar
- 3 T. olive oil
- Preheat oven to 400 degrees.
- Spray baking sheet with canola oil. Place rounds on sheet and spray the tops again with canola oil. Sprinkle with salt and pepper.
- Roast in oven for 15-20 minutes, until beginning to brown. Once browned, remove from oven, flip rounds over so the browned side is face up. Then, smear that side with 1-2 tsp. of goat cheese. Place back into the oven for 5 minutes.
- Meanwhile, place chopped celery, shallots, cranberries, pecans and parsley into bowl. Top with red wine and olive oil. Stir. Add salt and pepper to taste.
- Place rounds on platter. Top with celery mixture. Serve immediately.