Friday, November 28, 2014

Our Biltmore Inspired Thanksgiving

I mentioned in a previous post that we were planning a multiple course Biltmore inspired dinner. After much planning, decisions, shopping, more planning, and cooking, we pulled off a wonderful Thanksgiving meal!

I'm excited to share all of our courses with you (all 8 of them). I hope that you ate enough at your Thanksgiving that this doesn't make you hungry! Although, if it does, feel free to prepare your own 8 course meal and invite me over. :)

Here was the final menu (drawn on a large chalkboard by my sis-in-law, Jessica):

On Wednesday night, we got together and made everything we could make (or prepare, like cutting up vegetables and pre-wrapping the scallops), and set the table. We also had to have many stacks of plates so that we didn't have to worry about washing any during the meal. It took a good bit of planning and organization to make sure each course had enough of the correct size plates!

Our tablescape consisted of white, silver and gold. I posted a bit about our table inspiration here. What do you think?


The other part that took a lot of planning? The timing! Though we made what we could ahead of time, we still had to heat food without overcooking. Crock-pots were a lifesaver, as we used them to keep multiple items warm (and thanks to crock-pot liners, didn't have to wash any afterwards! Bonus points!). We also needed to pop a few items in the oven to warm or roast during other courses so that it was hot and ready to be plated in time. I was pleasantly surprised with how well we did! The quail course took a bit longer to get onto the table, but all in all, we did well.

So without further adieu, here are the drool-worthy photos of each course. Feel free to leave any questions you have about any dishes in the comments!

Course 1: Bacon Wrapped Scallops and Dips (Spinach and Roasted Red Pepper)

Course 2: Butternut Squash Soup (recipe here)

Course 3: Roasted Quail with Lemon Grits and Country Bacon Jus

Course 4: Roasted Asparagus and Parmesan Risotto with Hazelnut Butter

Course 5: Oysters on the Half Shell

Course 6: Nut-Crusted Brie with Cherry Chutney

Course 7: Dessert (Sweet Potato Crunch Pie, Salted Caramel Chocolate Pecan Pie, Homemade Pumpkin Ice Cream); Ice Cream Pictured Below

Course 8: Coffee (the Vanderbilts counted it as a course, so we did, too!); Pictured with the Homemade Pumpkin Ice Cream

What do you think?

It was nice having small portions of a lot of different foods. Jessica's dad called it "an adventure of the palette," which describes our meal perfectly!

Hope each of you had a wonderful holiday with your family and friends, and that you took some time to reflect on all you have to be thankful for in your life.

Until next time - - 


  1. Everything looks so yummy! Please send me the recipe for the quail over grits - it's gorgeous! Love you!

  2. I was just browsing through your site for posts to share and found this...OMG this looks amazing!