Save 10% on cases of 12!

Thanks & Giving

THANKS + GIVING

Thanksgiving is complicated. The cultural, historical context of the holiday is not something we embrace. And yet, our fam welcomes the opportunity to gather, to pause, and to acknowledge all that is good in our life. We also include giving in this time of thanks: each November, FBFW donates to an Indigenous non-profit. This year we’re supporting Portland’s Native American Youth and Family Center by donating 10% of profits from all sales on Small Business Saturday.

Indigenous chef Sean Sherman (of The Sioux Chef and Owamni) explained why he celebrates Thanksgiving in this piece, and also provided tips for contextualizing the holiday: “We can all acknowledge the true history of the land we’re on and honor the hardships endured by those who came before and allowed us to be where we are today. Understanding food helps us understand people who may be different from us.” 

NIBBLES:

We keep appetizers light on feast days. This year we’ll sip cranberry-Saskatoon spritz and nibble from a grazing board with sliced radishes, slivered baby salad turnips, grapes, and cheese. While we’re prepping the feast, we’ll listen to this gratitude playlist. We will also be gathering with our people this year! After a quiet holiday for three last year, I'm very excited to gather with our extended community in a festive Friendsgiving!

THE FEAST: 

This year we’re using Sioux Chef Sean Sherman’s juniper-maple brine recipe for the turkey, and we’re making chanterelle gravy a day ahead. Last-minute gravy stresses me out! We’ll pair the juniper-brined turkey with The Saskatoon, barely chilled & served in our wedding crystal. Trimmings will include roasted garlic mashed potatoes, and sauteed brussel sprouts with plenty of lemon zest and tasted Oregon hazelnuts. I enjoy simple, often foraged, elements for centerpieces. Food52 is inspiring my ideas.

SWEETS: 

Smoky no.56 is amazing paired with pumpkin pie! This year we're serving the holiday classic with a tipple of Smoky no.56 over a big rock, garnished with a fat orange rind. I’m hoping to pull off Chef Sherman’s hazelnut maple sorbet too.

P.C. below Nyk at Tonix Mocktails

Will I pull all of this off?? My ambition may outstrip my execution on the Big Day. One thing is certain, the most important elements will be present: a grateful heart, people I love, and delicious food & drink. 💛

LET'S MAKE IT INBOX OFFICIAL