22 | November 11, 2020 | MALIBU SURFSIDE NEWS LIFE & ARTSmalibusurfsidenews.comWant someone else to cook on Thanksgiving?SCOTT STEEPLETON, EditorRestaurants across Malibu arepreparing for Thanksgiving.Some will be offering traditionalholiday fare, others will bedoing a not-so-traditional spread.And if you don’t want to bothermaking sides at home, at least onelocal restaurant will be offeringmany choices to-go.Don’t see your favorite placehere? Give them a call and say,What’s for Thanksgiving?• At Geoffrey’s, 27400 PacificCoast Highway, Executive ChefBijan Shokatfard has a threecoursemeal for guests:FIRST COURSECreamy squash soup garnishedwith herbed crème fraicheCreamy pumpkin bisque withspicy croutonsOven roasted boneless quailstuffed with a fall fruit bread puddingwith a sage infused duck jusCaesar Salad: Romaine lettuce,garlic croutons, Parmesan cheese,Caesar dressingRoasted pumpkin salad: Watercress,feta cheese, toasted almonds,pumpkin seed vinaigretteOrganic kale salad: Golden raisins,roasted pistachios, teardroptomatoes, shaved Parmesan, grainmustard vinaigretteDuck confit spring roll withsake gastriqueSECOND COURSERoast turkey roulade stuffedwith a spinach bread pudding,served with traditional trimmingsand cranberry relishHerb crusted Atlantic salmonwith fall root vegetable puree,pumpkin seed vinaigretteGrilled filet mignon with roastedshallot potatoes, grilled asparagusand a Cabernet reductionSlow braised lamb shank withroasted eggplant mashed potatoesand braising jusPan seared day boat scallopswith cauliflower and pea risotto,sweet carrot reductionOven roasted chicken breaststuffed with fall fruit bread pudding,Brussels sprouts ragout,rustic country sage gravyMiso braised tofu: SautéedAsian greens, hot and sour sauceTHIRD COURSEPumpkin cheesecakeChocolate crunch barsPoached Pear TartPrice is $85 per person; $48 forchildren 12 and younger.On the web: geoffreysmalibu.com.• Taverna Tony, 23410 CivicCenter Way, is doing Thanksgivingwith Greek eats and sweets —the alternative to the traditionalAmerican feast.The restaurant, at Malibu CountryMart, will feature its full menuand a Greek Feast prix-fixe offering.The feast features 15 differentspecialties, including all dips:taramosalata, melintzanosalata,tzatziki and hummus; tabouli;dolmathes; spanakopita; keftethes(Greek meatballs); Greekpotatoes; orzo; chicken souvlaki.On the web: tavernatony.com.• Duke’s Malibu, 21150 PacificCoast Highway, is known for itsdecadent Thanksgiving buffets.This year, the dinner menu willbe served from noon to 7 p.m.along with a plated turkey dinnerspecial.A family-style dinner will beavailable for takeout, with a lacarte sides as well.On the web: dukesmalibu.com.• Malibu Farm Restaurant on theMalibu Pier will serve a traditionaldinner and will be offeringside dishes for pre-order, includingsweet potatoes, cornbreadstuffing, green beans with roastedbeets, green beans with roastedred bell peppers, cauliflowersteak, and a green salad with walnutsand blue cheese.On the web: malibu-farm.com.Sides make a good home-cooked Thanksgiving meal greatSCOTT STEEPLETON, EditorPre-pandemic, the bestway to wow guests onThanksgiving was pullinga huge, perfectly brownedbird from the oven andplacing it in the center ofthe table for all to see.Baked in a bag, roastedon a beer can, smoked overapple wood or fried in hot,Cajun-spiced oil, the biggerthe better.Things are different thisyear; the gathering may notbe so big, if there is a “gathering”at all.This year, everyone “atthe table” may be sharingwhat they’re thankful forvia just another video conference.This year, some may beeating Thanksgiving alone.All the more reason tomake the food as special ascan be.We know everyone probablyhas a favorite turkeyrecipe, so we asked aroundfor some awe-inspiringsauces, sides and desserts.Nicolas Fanucci, formerlyof Thomas Keller’sfamed Bouchon in BeverlyHills and The FrenchLaundry in Yountville, wasquick to respond with a dishthat may have you rethinkingmashed potatoes. It’sgratin dauphinois, which hesays reminds him of Sundaynight dinners with hisfamily in Cannes, France.Nicolas’ mother wouldmake this dish often, soit brings back childhoodmemories.GRATIN DAUPHINOIS• 2 pounds baking potatoes(peeled and cutcrosswise into 1/4-inchslices)• 2 garlic cloves (lightlycrushed)• 5 cups heavy creamTradition is good. But you could be serving anunforgettable Thanksgiving dinner with help from twolocal chefs. SCOTT STEEPLETON/SURFSIDE NEWS• 1 1/2 cups crème fraiche• 1 teaspoon salt• 1/4 teaspoon groundblack pepper• Pinch nutmeg (freshlygrated)• 2 tablespoons butter(softened)• Optional: 2/3 cupGruyere cheese (grated)In a large saucepan overmedium heat, bring thepotatoes, heavy cream andgarlic to a gentle simmer,simmering the potatoesfor 15 minutes, until theyjust start to become tender.Preheat the oven to 365degrees. Drain the heavycream from the pan and addcrème fraiche, salt, pepperand nutmeg to the hotpotatoes. Heat the creammixture to a gentle simmer(a few bubbles are fine butnot more) for 10 to 15 minutesuntil the potatoes arevery tender but not fallingapart. Butter a large bakingdish and carefully layerthe potatoes into the dish.Cover the potatoes withthe cream from the pan.Spread the Gruyere cheeseover the potatoes. Bake inthe oven for 20 to 25 minutes,until the potatoes aregolden brown on top andthe cream has soaked intothe potatoes.Helene Henderson, ownerand chef at Malibu FarmRestaurant, sent over analternative to pumpkin pieas well as a quick and easyalternative to cranberrysauce.POMEGRANATE RELISH DELISH• 1 cup of pomegranateseeds• 1 small jalapeno chili, orto taste• 1/2 shallot finely chopped• 2 tablespoons, somethinggreen, cilantro,parsley, chivesSqueeze something citrus,lemon or limeSmall squeeze of pomegranatemolasses (if yougot some lying around),optionalDash of good sea salt andpepperMix together, join together,be together, be thankful.Think spicy. Think sweet.PUMPKIN CHEESECAKE ICE CREAM• 1 package cream cheeseor 1 can coconut milk(love coconut milk)• 1 3/4 cup sugar• 2 cups yogurt• 1 cup pumpkin puree• 1 teaspoon vanilla (orbourbon vanilla, availableat Trader Joe’s)• 1/2 teaspoon pumpkinpie spiceBlend, and into the icecream maker you go.
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