Thanksgiving at the Kenwood Inn and Spa was filled with romance and a celebration of the season. Surrounded by stunning fall foliage and striking colors coming from the vineyards, our guests enjoyed a special prix-fixe dinner presented by Chef John Schaefer.
First, Chef presented a warm salad of Brussels sprouts, toasted local walnuts, Granny Smith apples, and fresh lemon, drizzled with Figone’s 20 year aged Balsamic vinegar which was followed by an indulgent risotto with a golden raisin verjus.
The main course of “Turkey Two Ways” featured garlic, herb and lemon roasted turkey breast as well as a leg of turkey stuffed with pancetta, figs and chestnuts served with house made blood orange cranberry sauce, Japanese sweet potato purée, herb glazed sautéed KIS garden greens, and rich turkey gravy.
The meal closed with guests savoring pecan pie with Bulleit bourbon and Comice pear glaze, and pumpkin pie with vanilla bean Chantilly cream.
With Christmas less than a month away, it’s the perfect time to book your holiday getaway at Kenwood Inn and Spa where Chef will once again delight your palate with Sonoma’s finest flavors of the season. We can’t wait! Follow this link for more info and to RSVP: http://www.kenwoodinn.com/dining_events.php.