Since 2020 seems to be the year of doing things differently, we’ve got ideas for a new kind of Thanksgiving. We've curated the following mostly to be a jumping off point, which is why we came up with three different menu breakdowns, all featuring wild-caught seafood, which you can follow exactly as is or mix and match.
Feel free to get creative with whatever seafood you may have in your freezer. The idea is to craft a robust pescaterian menu that’s bold and flavor-forward but simple in preparation.
Think crab boil rather than turkey roast, fish pie instead of stuffing, umami-rich stock made with prawn shells, and a dynamic smattering of seafood-forward mezze that will delight palates at holiday tables everywhere. The point is that for us, this year Thanksgiving is about keeping it easy, sharing experiences and creating joy.
MENU 1
First Course: Smoked Sockeye Salmon Crostini
Second Course: Weathervane Scallops with Chimichurri
Third Course: Steamed Dungeness Crab
For wine*: A light-bodied, low-tannin red for a full-bodied lineup of smoked, grilled, and seared seafood.
- Willamette Valley Pinot Noir from Bow & Arrow (Oregon)
- Cheverny Rouge from Domaine du Moulin, Hervé Villemade (France)
MENU 2
First Course: Sockeye Salmon Skewers
Second Course: BBQ Rockfish Sliders
Third Course: Wild Alaska Pollock Pie
For wine: A high-acidity white with herbaceous complexity that can complement the zesty citrus notes of fresh lemon and lime juice while balancing the creaminess/richness of each course in this menu that’s unafraid to change things up along the way.
- Gruner Veltliner from Meinklang (Austria)
- Albariño Xión from Bodegas y Viñedos Attis (Spain)
MENU 3
First Course: Sablefish on Succotash
Second Course: Steamed Snow Crab
Third Course: Garlicky Spot Prawns and Pasta
For wine: A medium-to-full bodied white with nutty undertones, perhaps a bit off-dry, to match up against the richness of sablefish, the complexity and spice of fall produce, and sweetness of spot prawns in this opulent three-course dinner.
- Fiano di Avellino from Ciro Picariello (Italy)
- Chenin Blanc Vouvray from Champalou (France)
For side salad, you can include a salad of fresh arugula leaves, lemon juice, olive oil, parmesan cheese and toasted pine nuts.
For vegetables, you can include roasted veggies of your choice.
And for dessert, why not try a Baked Alaska!
