Thanksgiving Dishes and Traditions From the af&co. Staff

Macie – We kick off the Thanksgiving feasting with my cousin’s Artichoke Spinach Dip.

 

Kelly – Pumpkin custard pie. Martha can do no wrong, and this version of pumpkin pie is even better than the original! 

 

Alley – While I’m cooking, I like to serve baked brie wrapped in puff pastry with honey and apple slices. It keeps everyone from hungrily asking “how much longer till dinner?” This Pumpkin Spice Sangria also keeps spirits high.

 

Shantel – My dad makes my late grandma’s famous oyster stuffing every year. It’s always a huge family hit!

 

Alyssa – This is not a Case family tradition, but I have always been a die hard fan for a loaded, gravy coated, hard to fit in your mouth day after Thanksgiving sando. After 24 hours and right around when the food coma finally begins to wear off, I usually hit a second wind for all things savory. The idea of turkey no longer makes me sick and the convenience of making a sandwich that doesn’t require much brain power is comforting. Although, the best part about the leftover Thanksgiving sandwich is the freedom that comes along with it. Don’t like cranberry sauce, leave it out, have a chronic fear of vegetables, donate them to your roommate who will eat anything. My favorite combination involves whipping up a quick cranberry mayo to lather on both slices of freshly grilled bread, some chunky pieces of white meat doused in gravy, a sneaky layer of melted brie, and then a few apple slices and sprigs of arugula to help me pretend that it’s healthy.

 

Alexandria – Thanksgiving has always been my favorite day of the year: I have fond memories from growing up, learning how to roll out pie crust with my grandma, absorbing the tricks of kneading pasta dough with my Italian aunts, and racing to fry crab cakes before the first guests arrived with my mom. Now, the baton has been passed to me, and I am proudly in charge of the kitchen. There is only one thing I like more than breaking bread with friends and family, and that is a spreadsheet. To stay on task and organized, every year I create a menu, and once my mom approves, I meticulously plan out the schedule for the days, hours, and minutes leading up to the doorbell ringing. We hit the supermarket on Tuesday morning, with my pride and joy of the week: the shopping list. I organize the list alphabetically by ingredient, grouped by section in the grocery store, and each item notes the exact amount required, aggregated across recipes. This is our attempt to keep food waste down and ensure our refrigerator doesn’t overflow with cranberries and leftover mashed potatoes (though, perhaps that wouldn’t be so terrible). A little organization goes a long way for the biggest dinner party of the year.

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