This year we celebrated Thanksgiving with the KAYU team by having a Friendsgiving dinner the week before the big day. Our founder Jamie hosted at her house and the whole team pitched in to decorate, cook and obviously eat!
We set the table using vintage straw placemats and glassware from Toyo Sasaki. We wanted to keep the decor simple and easy so added some color with seeded eucalyptus and white spray roses we picked up from the SF flower mart.
The event called for a pretty and delicious drink so we opted for something that could be made as a mock or cocktail.
Blood Orange and Rosemary Cocktail
2 oz vodka
2 oz freshly bundaberg blood orange
1/2 oz rosemary infused simple syrup, or more to taste (to learn how to make infused simple syrup, click here)
Sprig of fresh rosemary for garnish
The center of our Thanksgiving plate was an herb-roasted turkey. We prepared our turkey by marinating it overnight with sage, parsley, thyme , honey, butter, and garlic. After marinating we put it in the oven for 4 hours to cook until golden brown. For the perfect sides to our turkey we prepared a simple stuffing , creamy mashed potatoes, green beans, and of course cranberry sauce. We paired the meal with a delicious bottle of Joel Gott Sauvignon Blanc.
And because you can never have Thanksgiving (or any meal) without dessert, we made a delicious cherry pie.
From everyone here at KAYU we wish you Happy Holidays!