You might be wondering how I can post about having hosted Thanksgiving in the middle of November. Although it is true that I am Canadian, that isn’t the reason this time. Actually, Zanbato has an annual tradition of holding a team Thanksgiving a week or two before actual Thanksgiving, where we can share (hopefully) delicious food and get an early start on the holiday season feeling.
Last year, I did an ethnic twist and made it a Chinese Thanksgiving, with the turkey cooked in the style of Peking duck and with various Asian-themed sides. This year, I did a Tex-Mex Thanksgiving, and I dare say it went quite well. Here are pictures of how the food turned out (recipes available on foodmarks):
Overall, I think most of the dishes came out quite well. The pecan pie had some baking issues but ended up tasting fine. As gratifying as that is, however, I think the best part of the experience for me was how smoothly it went. In years past, I have been frantically cooking up to the last minute with pots and pans and kitchen tools scattered around my kitchen. This year, I cooked at a leisurely pace and was able to pop in and out of the kitchen when guests arrived. I ended up only needing Julie’s help for the last 15 minutes or so, and everything came out on-time. Here is what I think the difference was:
1. I picked recipes that that don’t need to be done right before serving.
A lot of dishes must be served fresh, or they lose their texture or temperature or flavor. When I picked the dishes, I deliberately picked dishes that could be done ahead of time so I didn’t need to do 5 things right before serving dinner. I think it was also important to do desserts that didn’t need prep, either. Both the pecan pie and flan basically needed to be paired with a serving utensil, and they were ready.
2. I threw in a couple gimme recipes as well.
At some point, I realized that it wasn’t worth putting a lot of work into baking things for most people. Most people don’t really care if you spent hours putting together a layer cake or swirling a batter in a certain way: they’re usually just happy that you did something homemade. This probably extends to cooking in general, so I put queso on the list as a great but very easy appetizer dip and salad. These buff out the menu without significant work.
3. I planned out my oven and stove usage.
It’s a bad surprise to find out that you need your veggies at 400 F and dessert at 350 F at the same time in the oven, or that you have to use the big saute pan for two things. I charted out my oven usage by the half-hour to make sure that I could get everything done, with some wiggle room as well
4. I setup my place during downtime.
Were I better prepared, the furniture, cleanup, and flatware would have been done ahead of time. I wasn’t that prepared, but I did manage to knock out a lot of that while the turkey was cooking. Although most of my attention is on the food, a good dinner party should have a good environment as well.
5. I took notes from last year.
I pulled up my recipes from last year to see approximately how much food I made for how many people, and I went over the mistakes from last time. There was a lot to learn.
Overall, I would say that the big takeaway here is: don’t leave anything to the last minute. Having a plan is good. Having experience to know what needs to be planned is better. With that in mind, I was able to put together a good experience for my guests without getting frazzled myself. I wouldn’t be surprised if this advice doesn’t really extend much past myself or perhaps is too obvious, but hopefully I’ll continue to improve as a Thanksgiving host in the coming years!