Every Thanksgiving host knows the struggle. The turkey needs the oven, the stuffing needs the oven, and somehow the green bean casserole needs it too. This year, skip the battle for oven space entirely.
St. Francis Winery & Vineyards Executive Chef Peter Janiak has the answer: a mezze board of seasonal dips and spreads served at room temperature. It’s easy to make, easy to travel with, and the perfect way for hosts or guests to take creative control of the appetizer table while the traditional dishes fight it out in the kitchen.
Chef’s Tip: Make Your Mark on the Appetizer Table
“Finding space at the Thanksgiving table can be tough. Between time-honored traditions and the dishes everyone expects, there’s not always room to shake things up. But whether you’re gathering with family or celebrating Friendsgiving, there’s always room to make your mark on the appetizer table.
“Build a board with a couple of these seasonal dips and spreads, your favorite breads, crackers, vegetables, and fruit to showcase your chops. Served at room temperature, they’re easy to travel with and require no oven space or last-minute fuss. Pair them with The Chardonnay Cape, my bubbly, cranberry-kissed take on the classic Cape Codder, and you’ve got just the kind of thing to surprise your family and friends, steal some spotlight, and give tradition a little competition.”
