Time to get serious about cooking the Thanksgiving dinner. Anyone have a foolproof recipe for stuffing?” was a recent post on the Facebook wall of dear Kristie Kenney, former US ambassador. Her brief stay here in the country won her countless friends and fans, me included. She was a mean cook as well. Her grandmother’s recipe of pecan pie is lip-smacking happiness!
Well, reading through the thread there were amusing answers like “get the meal catered, delivered ahead of time, and take all the credit.” A fellow Filipino suggested serving the turkey with a native twist by stuffing it with tanglad (lemongrass) or pandan leaves. I shared some of my recipes from the “Thanksgiving Dinner” class I teach in school. It was sweet of her to reply immediately and someone even clicked the “like” button on my post. LOL. One responded to say she missed the ambassador, but added that her successor was smart and friendly like her.
I agree. Current US Ambassador Harry Thomas is indeed genial and bighearted. I was delighted to once more be invited to the yearly Thanksgiving feast at the US Embassy, this time at his request. It is an honor to be part of this auspicious occasion and I have embraced it as a personal tradition as well.
If the start of the “ber” months ushers in the excitement and madness of the yuletide season for us Filipinos, for Americans it would be Thanksgiving Day celebrated every third Thursday of November. This unique national tradition commemorates the pilgrims’ sacrifices for their freedom in the 1600s. American families in every part of the world gather and bond on this day to give thanks for their blessings, including the joy of being united for the occasion. The Thanksgiving banquet almost always includes some of the foods served at the first feast: roast turkey, cranberry sauce, potatoes, and pumpkin pie.
The good ambassador extends this tradition of goodwill to us. In his welcome remarks during the Thanksgiving gala lunch at the Charles Parson Ballroom, he greeted us in Tagalog and expressed his gratitude for newfound Filipino friends, and the steadfast partnership growing between our two nations. He is looking forward to strengthening our ties as he looks forward to new horizons with the new administration. He ended the speech just like any genuine Filipino foodie by uttering the magic words, “Kain tayo.”
Tradition is all about familiar tastes and feelings. It’s about looking forward to the same stirring experience as the year before and the years before that and that’s what creates its magic. Thanksgiving is ultimately about carving the bird, the turkey, which is a symbol of the first American Thanksgiving feast. I am happy that the lavish spread prepared by The Plaza stayed true to American tradition, proudly showcasing homey American classics with elegance. For starters we were served smoked US turkey with potato stuffing, glazed with dried fruits, turkey ham mousse, turkey pastrami with Autumn Salad, turkey bits with pumpkin-seed pesto on pumpkin soup, barbecued pumpkin, red onion and spinach salad.
And the food I heaped on my plate from the buffet table sent my salivary glands into overdrive. In the traditional whole roast turkey with chestnut-pine nut stuffing and chestnut, apple and prune stuffing, the meat was perfectly tender, perfectly moist, and I took bountiful portions of the delectable stuffing, which was absolute genius!
I was seated beside chefs Sau del Rosario and David Pardo de Ayala. Sau would recount Thanksgiving celebrations in the United States, where he was raised. His father was a chef for the US Army. He distinctly remembered looking forward to his mother’s take on turkey stuffing, which she would form into a roulade similar to morcon. Of course, standard to any fabulous occasion, bubbly was served. A fine selection of wine from the Beringer Vineyards of Napa valley was paired with the different courses. Beringer Vineyards has been reaping numerous awards and accolades for its timeless appeal and seductive flavor. Established in 1876, it is now on its third century of crafting classic wines.
The menu, from start to end, was well thought out and brilliantly executed to the smallest detail. Hats off to Millie and Karla Reyes for keeping true to tradition and making the feast a joy to experience.
I had a 2 p.m. baking class to teach, but I was bent on seeing the meal through all the way to dessert. What’s a great start without an exquisite finish? Dessert was served past 1 p.m. but it was truly worth the wait. Each precious, indulgent bite of The Plaza’s pumpkin pie was all silky, creamy goodness. Ah, I think I can now be put to pasture. My sincerest apologies to my dear students. I am but flesh, prone to err, dessert being my absolute weakness. And dessert was indeed wickedly good. With a thankful heart and belly about to burst, I look forward to next year’s Thanksgiving outing with much eagerness. On this occasion let’s remember what we truly have to be grateful for. And as we are blessed, so should we be a blessing to others.
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