Cafe de Krueger - A Little Taste of Thanksgiving

This year a couple of weeks before Thanksgiving, my wife comes to me and says, "Hey, I would like to invite some people from work over and show them our American Thanksgiving. Would you cook a Thanksgiving feast for them to taste?" John: "Baby, I would love to do that for you, how many people are you thinking?" Liz: "I was thinking about 12-16 people." John: "Whew, that is a lot of people."

Now some of you are thinking, "John, that is nothing, you have thrown parties at your house for many more than that. What are you worried about? " I would agree with you for the most part, but we are not in the US where I have my giant kitchen with double ovens, warming drawers and a dining room that I can fit 30 people. But nonetheless, I say, "I will do whatever you need me to do, I think giving your french co-workers a taste of American Thanksgiving is a great idea."

So for a couple of days, I came up with a menu and then we started to talk logistics. Some expats here are lucky enough to have a place where they can entertain. We are also lucky to have a house rather than an apartment, but this house is compartmentalized. There is no room for moving things around to make space, so in order to get that many people, we will need to add a second table in our living room and get some chairs as well. Then there is the decision as to who do you put at which table and which table she sits at (something we learned when we spent 2 weeks in China). You don't want to insult anyone by not sitting with them. So we talked with family and finally came up with a great idea of appetizers (canapes) and desserts based on Thanksgiving.

So, I created a new menu based around thanksgiving ingredients, but with a french flair. So my menu was: 1. Crostini with a blue cheese spread, piece of turkey and topped with cranberry sauce; 2. Turkey salad sandwiches (with walnuts and celery); 3. Brioche sweet potato cups; 4. Stuffing balls; 5. Cucumber cups stuffed with shrimp salad; 6. Green beans wrapped in prosciutto. I had to make around 60 of each appetizer. Liz then made 6 desserts which included Chocolate chip bundt cake with chocolate ganache, apple spiced cake, pumpkin cookies with brown sugar icing, pumpkin cheesecake and cinnamon apple bars with brown sugar icing and chocolate ganache. We also purchased French champagne to go with it.

We set the part for 4pm and set it up in the cafeteria at her work. We had the help of our friend Kristin Bell, a co-worker and another french co-worker. By 3:55 we were ready to begin feeding. At 4:15, no one had shown yet, you get nervous and forget that this is france, that everyone is always late. About 5 minutes later people came flooding in. Liz welcomed everyone and described what was on the menu and how thanksgiving started and what it means to us; Americans.

Everyone began to eat, sample and try all the food. I think they were amazed at the array of food and that they were able to understand what Thanksgiving tasted like. it lasted till about 5:30 and everyone went back to work or went home. We had some food left and Liz left most of it at work and was going to take it to a meeting the next day to be finished. The next day the meeting was the highlight as the food was gone. You never know how well the event goes, but the next day, she was presented with beautiful flowers and a thanks for putting it on. Her boss asked if we could do that every week it was so good. I told her once a month might be a cool thing, but you only get 1 for free, the rest you gotta pay for. it took a lot of time and energy and I want paid.

It did make me realize I like creating something from nothing and experimenting and coming up with my own creations. So maybe I will try harder at cooking new and better dishes for my family.

My Butcher........My Friend

Last year, the school my kids go to sold fresh turkey's for our American holiday celebration..Thanksgiving. We already had plans to go to London since we needed a change of scenery after arriving 3 months prior. So I froze our turkey in our american size refrig/freeze in our cave for another time.

Here we are a year later and it is time to do this turkey. So, I have my smoker and was going to throw it in and smoke up my 9kilo turkey and see what happened. As the day got closer, it got colder and my small smoker would be hard to keep warm. I didn't want to put it in my oven because I would really have to babysit it. Then a light dawned in my head (I felt like a lightbulb over my head just came on for all to see). My butcher has these massive rotisserie's.

So I had taken my turkey out 3 days prior but it was still frozen. I decided to take it to him anyway and see what he could do. I went down early on a sunday morning around 8:30 because I knew very few french people would be there and I could take my time with him. I get down there and Peter (a young man who speaks english at the butcher) and the man he calls "the boss" was there and both greeted me with a, "Bonjour John." I told Peter I needed to talk to him and the boss. I told him my dilemma and was wondering if he would truss up the turkey and put it on the rotisserie. I had written up my request on Google Translate, translated it to french and printed it out. As they both read it, they got this frown across their face and I knew what they were curious about. Once I had translated it to french, I had it translated back to english. Well, the translation for trussing up the turkey literally translated to "wire the bird to me." I explained that I wanted the bird tied up so that the legs and wings didn't flop everywhere and they both smiled and said, "d'accord." He then took the turkey out and found it to be frozen still and he was like, "merde." They talked and they said they could thaw on top of the rotisserie. Before I left, he asked if he could season the turkey and I said, he was the Chef du Cuisine and he could do what he wanted. He said I could come back at 1:30 and pick it up.

I returned after church feeling joyous for I knew that it had to be good because all of their food is good. I walked up to their booth at the market and saw my bird on the spit all alone (market starts closing around 2) but there was a crowd of french people with their kids just staring at it. The butcher came over and took it off the spit and brought it over to the table and was taking out the center spike holder. As he did, the french kids were just going on and on pointing to it and talking to their parents and the parents were jabbering away. It was causing quite a fuss as they had never seen anything that big before.

I stood there in awe of how beautiful it looked. As I saw him take off the bar that held it, I asked what he had done to it. Peter explained that to keep the breast moist, he covered the turkey in bacon, trussed it all up and put in on. Can I tell you how awesome that turkey was? I know just by the description and photo that you KNOW it was good. It is a technique that I will tuck away for when I return to the states and I am looking into commercial type rotisseries now. So as they packaged it up for me to take home, I asked, "combien je vous dois?" He said that I didn't owe him anything, that he was happy to do it for me because I was such a good and loyal customer. I told him that I feel I should pay him for his time, but he refused to take my money. I couldn't have been more proud of this frenchman because this is not the norm that I have run into. For the service he has provided, I will be forever grateful.

This is why the butcher is my friend, he produces great product and also has great service. I will miss him