Supper Club

Friendsgiving with Evite

Friends are our chosen family – and I love any excuse big or small, to celebrate with them.



all units: U.S. Imperial

  • 2 oz Codigo Blanco Tequila
  • .5 oz St. George Spiced Pear Liquor
  • .75 oz Lemon Juice
  • .25 oz Sage Syrup
  • Garnish: sage leaves or dehydrated pear, or dehydrated citrus wheel

Make the sage simple syrup by using a 1:1 ratio of water to granulated sugar, and fresh sage leaves. Heat the mixture on medium-high heat until it begins to bubble, reduce the heat and add about 4 large fresh sage leaves. All the sugar should be dissolved before removing from the heat. All the liquid to cool before straining out the leaves so the flavor is robust.

To make the cocktail: mix all the ingredients over ice and stir. Then pour into a cocktail glass over a large cube of ice. Garnish with dehydrated pear or sage leaf.


all units: U.S. Imperial

  • 4-8 lbs Butterflied Turkey Breast (ask the butcher to de-bone)
  • 1 yellow onion
  • 4 garlic cloves
  • 1 tbsp fennel seeds
  • 1 tsp red chili flakes
  • 1/4-1/2 c finely chopped herbs: rosemary, sage, thyme or oregano, parsley 
  • 1 c dry white wine
  • Sea salt & cracked pepper 

Preheat the oven to 350°

Finely chop the onions and herbs. 

Prep the turkey breast by placing it skin side down, lay a sheet of plastic wrap and pound the breast to an even thickness. Best as you can get to 1-1.5 inches thick concentrating on the thicker parts of the breast. Remove the plastic wrap and set aside. 

Toast the fennel seeds in a pan on a medium heat, then sauté with the onions in EVOO with the herbs, and chili flakes. Once browned, add the wine to deglaze the pan. Once the liquid has mostly cooked off, turn off the heat. 

Salt & pepper the meat side of the turkey breast. Make sure the skin side is down (on the surface) meat side up.

Spread the onion mixture in a thin layer onto the breast, and roll the meat finishing with the open seam down on the surface. Tip: when rolling the butterflied turkey breast. The breast is cut in half, you’ll see part of the skin side that faces down does not have skin, begin rolling the breast from this edge. You can use a layer of cheese cloth or butcher twine to tie off the breast to hold its shape while cooking. Generously salt & pepper the outside skin.

Place the breast seam side down on the pan and roast at 350 for 45-1.5hrs depending on how large the breast is. Use an instant read thermometer and remove from the oven when it reads 145° (I check a few spots). Allow to rest for 10 minutes before slicing. If there are juices in the pan spoon over the turkey or use in your gravy.


all units: U.S. Imperial

serves 4-6

  • 1-3 Firm Fuyu Persimmons
  • 4 Belgian Endive or 1 bunch Watercress
  • 1 head Radicchio 
  • ½ c toasted Walnuts or Hazelnuts

For the vinaigrette:

makes 1 cup

  • 2/3 c good quality extra virgin olive oil
  • 1/4 c champagne & apple cider vinegar
  • 1 tsp dijon mustard
  • 1/2 a lemon zested & juiced 
  • 1/2 tsp raw honey
  • 1 large garlic clove
  • 1 shallot, minced 
  • Flaky salt & freshly cracked pepper to taste

Make the vinaigrette: In a small bowl, whisk together the champagne vinegar, lemon juice, dijon mustard and raw honey with a pinch of flaky sea salt. Using a microplane, grate garlic into the small bowl. Next, slowly whisk in the olive oil. Finish with cracked pepper and lemon zest. This can also be done in a blender.

Slice the radicchio into thin ribbons and place in a large serving bowl. Add the watercress or if using endive, chop into 1 inch ribbons and toss with the other ingredients. Shave the Fuyu persimmon on the mandolin over the salad. 

Toss the entire salad with the vinaigrette, then garnish with a few more slices of persimmon and toasted nuts.