Gravy - The Sauce That Pulls it All Together

/
Photo of Gravy by Gretchen Miller Neuman for Qorkz. 

Photo of Gravy by Gretchen Miller Neuman for Qorkz. 

What Thanksgiving feast is complete without gravy.  You can put it on everythingother than the pie and the cranberries… Gravy is essentially a thickened drippings, broth and flavorings.  Periodically, I have added wine, usually port or madeira but this time I have added zinfandel because I had an opened bottle.  The key to cooking with wine is to make sure that the wine is drinkable, but don’t go crazy.  No one should consider a bottle of Screaming Eagle for sauce.  I know cooking schools use boxed wine so that should give you some guidelines. 

This sauce is based on a recipe by Anthony Bourdain in the November 2016 Food and Wine.  I was astounded by the addition of Worcestershire and fish sauce that tempted me to make it.  And so I have.  

The necessary ingredients are as follows:

  • Three quarts of turkey stock (chicken works as well)
  • 2 cups of red wine
  • 2 shallots chopped
  • 8 - 12 oz of butter
  • 1/2 - 3/4 cup of flour
  • 1 teaspoon fish sauce
  • 1/2 teaspoon of Worcestershire sauce
  • 1/4 Cup of turkey drippings
  • Kosher salt and pepper to taste 
  • 1 teaspoon of browning base such as Gravy Master or Kitchen Bouquet (this is my addition)

The first three ingredients go into a pot and cooked at a simmer until reduced by half.  This should take about 45 minutes.  Good gravy isn’t fast, but it is worth it.  When it reaches the proper volume strain the solids from the liquid and set aside.

Next up make a roux from the butter and flour.  How much you make depends on thick a gravy you want.  I thought the 8oz and 1/2 cup roux wasn’t quite thick enough for my liking… so I made more roux and added it.  Making this base is easy.  Melt the butter and mix the flour in until a a paste is formed.  Keep cooking on medium low heat stirring constantly.  The mix will change from a thick paste to a bubbly compound.  Keep cooking until thoroughly blended together and starts to brown.  Btw, once you get the hang of this, creole food will easily conquered.  Most gumbo requires a roux cooked until the color of a copper penny.  It can also be cooked up and stored in the freezer and pulled out with a melon baller a bit at a time as needed.

 

When the roux is ready start adding the winey stock.  Mix it in a bit at a time whisking to keep lumps from forming.  Add the fish sauce, drippings and Worcestershire sauce and browning base whisking constantly.  Technicallythe browning base isn’t needed, but I thought the gravy had a purplish-puce shade to it which personally I found off-putting.  It isn’t part of the original recipe and it is no skin off mynose if you leave it out.  This is your holiday.  Enjoy it as you want.  Bring the mix to a low boil to ensure that everything is thickened their fullest.  Taste to check for seasonings.  Add salt, pepper and even more fish sauce or Worcestershire sauce until you are satisfied.  Remember to add these seasonings a bit at a time.  You can always add more, but can’t subtract them.

Voilá! You have gravy.  And as an added bonus it can largely be done ahead of time.  Time management is important.

Wine pairing: Whatever red you use in the gravy.  You had to stir a lot.  You deserve it.

Qorkzgiving Turkey

/

Photo of brined Qorkzgiving Turkey by Gretchen Miller Neuman for Qorkz.

The turkey is the centerpiece to the feast.  You know that, I know that.  Peppermint Patty from a Charlie Brown Thanksgiving knew that.  But how should you cook your bird?  We at Qorkz have tried almost all of the modern methods.  We have deep fried, roasted, injecteddeboned and basted turkeys for almost two decades… and yes.. that’sa lot of fowl.  We have tried almost everything to keep our turkey moist.  Then we found brining.  When you brine, you create a chemical reaction that pulls water out of the meat then sucks in flavor.  So the key is to make your brine as flavorful as possible.  I like to use apple cider because it is a seasonal flavor and stout provides a sugar that coats the skin and makes the turkey roast with a nice browned color.  

Qorkzgiving Turkey

  • Turkey 
  • Butter
  • Brine

Turkey brine: 

  • 1/2 Gallon of apple cider
  • 2 cups Dragons Milk Stout
  • 1/2 C of Kosher salt
  • 1Tablespoon Coriander seed
  • 10 black peppercorns
  • 2 small or 1 large shallot whole
  • 3 bay leaves
  • A sprig of fresh rosemary (my piece was about 6 inches)
  • several sprigs of fresh thyme
  • 2 Quarts of ice or more.

Put first nine ingredients in a pot, stirring occasionally.  Bring to boil.  Turn off an add ice.  Bring to room temperature.  Again, stirring periodically.  When at room temperature add turkey.  Put in fridge for up to 24 hours.  I used stout in this brine instead of a sherry because the malt will add color to the bird later on.  Though I guess a cream sherry or Marsala would do the trick as well.  I like to mix it up occasionally.

After brining turkey for up to 24 hours, remove the bird from the savory liquid.  Rinse the bird under running water and pat dry.  Place on rack on a baking sheet (or roasting pan) and rub with softened butter.  Roast in an pre-heated 350 degree oven for twenty minutes per pound.  Baste periodically.  Cook until an internal temperature of 165. Remove the turkey from the oven and rest for 30 minutes.  Also, I abide by the Alton Brown theory that stuffing = death.  If your bird is moist then your stuffing is undercooked infecting your nearest and dearest with any number deadly bacteria.  Don’t do that.  Cook that stuff in a separate pan covered in tin foil to give that slightly steamed quality without salmonella and that would make your fowl foul.

Wine Pairing:  During prep?  Have a beer.  It is said that it takes a lot of bad beer to make a good wine... I think that is equivalent for a turkey.

At the Feast:  An unoaked Chardonnay for a full fruit flavor or a cool climate Pinot Noir.  

A Tale of Two Pumpkins - A Qorkzgiving Tale

/

A Cheese and a Sugar pumpkin by Gretchen Neuman for Qorkz.

Happy Qorkzgiving!  Well, ok.  It is a few weeks off, but the fact is that just like Rome wasn’t built in a day, a feast isn’t just whipped together.  Not even Martha Stewart can pull off that trick.  We at Qorkz have cooked a feast or two, so we thought that over the next couple of weeks to share our tricks of the trade and maybe a recipe or two.  And wine?  There will be wine.

Pie and Thanksgiving go together like peanut butter and jelly or wine and cheese (a perfect appetizer along with crudité, btw).  And what kind of pie do we most imagine?  Pumpkin.  And why?  Nothing is more American than pumpkin pie.  No, no,  you say, that isn’t right!  Nothing is more American than apple pie. Nope.  Why?  Apples.  

The apples native to North America are crab apples which are hard and sour.  Any juicy delicious apple for a pie came from Asia via European settlers.  And Johnny Appleseed?  That dude randomly planted apple seeds ahead of settlements to provide settlers with fruit certainly.  But settlers never knew what kind of apple they were going to get.  It wasn’t like going to the local nursery and buying a tree by its variety.  Why?  Because every apple seed contains the entire genetic code of the species.  Plant a seed from a Granny Smith could give you a Red Delicious… or more likely a crabapple. So scrap that.

Which leaves us the super delicious delightful and crazy healthy pumpkin pie.  Making pie with an actual pumpkin instead of a can is super easy and makes you look like Martha F'ing Stewart. So do it!  But first some gourdian facts.   Pumpkins, like all squashes come from North America.  All of them.  So before 1492, Cinderella didn’t get to the ball in carriage made out of a pumpkin.  And the Jack-o’-Lantern was usually made from a turnip or rutabaga (or swede as it is often called).

But enough Halloween nerdery, back to pie.  Like apples, some varieties are better for making pie.  Baby pumpkins will not work.  Big carving pumpkins?  They can do the job but only if they are thick and full of seeds.  Thump them.  If they sound kind of hollow?  Skip them.  Then there is the sugar pumpkin.  A squash about the size of Chicago 16” softball… with a stem.  These are good choices because they are dense with more wall than gut.  They have less pronounced ribs making them easier to handle.  Heirloom pumpkins are another way to go.  With names like “Cinderella,” “Cheese, “Jarrahdale” or Marina di Chiogga, these pumpkins look a little odd, but were bred for their flavor.  They were not generally sold as whole fruits, but rather in slices in the places that they came from.

I am going to show you’ll two pumpkins and two ways to cook them.  The first, is a Cheese Pumpkin.  Named thusly because it looks like a wheel of cheese. It is a big squash.  I had to put this one under my arm when I brought it in.  This is only of those babies that was sold in slices.  The slice would be deseeded then roasted.  I, however, have a whole version.  This means I could cut it up and roast the individual pieces, but these pumpkins are hard to cut up unless of course you have one of those knives that cheese mongers tend to have around.  I don’t.  So, while I am roasting this big boy, I am doing it in the cheating kind of way.

Put your pumpkin onto a baking sheet.  The kind with sides on it.  Trust me.  Then put 4-5 cuts into the fruit. All around.  This cut should go deep into it.  You will feel when you reach the more hollow center.  That is your sweet spot.  Then pop it into a 325 degree oven and roast it for about 90 minutes or until done.  It will start to smell like cooked squash, which of course it is.  The cuts allow steam from the pumpkin to be released, which you want unless you desire being hit by scalding exploding pumpkin when you open the oven.  This would be very bad and quite embarrassing to explain at the Emergency Room.  Turn off the oven and let the pumpkin cool.  For at least an hour but trust me it will be longer.  In fact.  Go ahead and cut it into quarters.  Juice will run free.  This is ok.  Then separate the quarters from each other.  This will help it cool faster. Voilá!  Cooked pumpkin.  Just scrape out the seeds, then put the cooked flesh into a bowl.  But really.  Wait until it is cool to do this.

Next up is the Sugar Pumpkin.  It is small and easy to handle.  You could use the same method described above…. or…… You can cook this one super fast.  At least when compared to the big Cheese.  The first thing you do is, again, stab the pumpkin all around.  A much easier task given its size.  Then place it on a plate and place it in the microwave.  Obviously, the plate will have to be microwave safe but that usually isn’t a problem in a modern household.  Set the timer for 5 minutes at high and let her rip!  It won’t be done in the first 5 minutes but rather it gives you the opportunity to check to progress every five minutes or so.  As it begins to soften up, put the timer on progressively short times…  When it is done, you treat it exactly like the big pumpkins above.  Cooling times are shorter, obviously. 

Wine pairing:  Whatever gives you pleasure.  You are drinking this while you prepare this fruit. You deserve bragging rights for starting with a whole pumpkin.  Make sure people know.  They will be impressed.  Trust me. 

Next up?  Making the Dessert….

Qorkz Kitchen

/

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Rustic Sourdough Stuffing with Green Apples and Sausage

Ingredients 

1 Batard Sourdough
1 Pound Breakfast Sausage
2 Tablespoons Italian Parsley
1 Tablespoon Rosemary
3 Leeks
1 Sweet Onion
2 Tablespoons Sage
3 Ribs Celery
1 Cup Dried Cranberries
1 Cup Chicken Stock
1 Stick Butter
1 Tablespoon Salt
1 Teaspoon Black Pepper
2 Green Apples

Directions 

Preheat the oven to 300 degrees F. Cut the sourdough batard into 1 inch cubes. 

Line a baking sheet with aluminum foil. Add the bread cubes to the pan and bake at 300 degrees F., for 8 - 10 minutes or until the croutons are hard. 

Using an apple corer, core out the middle of the green apples and slice into a rough chop. 

Cut away the rough green tops of the leeks. 

Be sure to wash the dirt out of the different layers of the leeks before you cut them. Slice them into thin ribbons. 

Roughly chop both the sage and the rosemary and set aside.

Cut the Italian parsley into a fine dice and set aside.

Cut the celery ribs into a rough dice and set aside.

Cut the onion into a fine dice and set aside. 

Wine Pairing

This stuffing has the sour flavor from the bread and the bright tartness from the cranberries. Try a wine with a bright crisp flavor to bring your meal together. Try the Petrified Forest Sauvignon Blanc $23. The balanced acidity and melon flavors are sure to please!  

Melt the butter into a deep Dutch oven or skillet. Add the onion, celery, leeks, parsley, sage, rosemary, apples, salt, and pepper to the pot and cook over medium heat for 10-15 minutes. 

Cut away the casings from the sausage links and discard. 

Remove the vegetable mixture from the heat and transfer to a bowl. In the same pot, add the sausage and cook for ten minutes or until cooked all the way through. 

Once the sausage is cooked through, return the vegetable mixture, dried cranberries, croutons, and chicken stock to the pot and stir to combine. 

Preheat the oven to 350 degrees F.  Transfer the stuffing mixture to a 9x12 baking sheet.   

Bake the stuffing for 30 minutes or until the top starts to brown. 

Finish The Dish 

Serve this stuffing alongside your turkey for a nice sour and tart contrast to the bird. Enjoy! 

Qorkz Crafts - Thanksgiving Edition

/

We, like many of you, are headed over the river and through the woods to Grandmother’s house for Thanksgiving dinner.  Since she is doing all the work for the feast, you might want to think about bringing a gift to the old dear.  Naturally, wine is an obvious choice, and we at Qorkz have a bunch of options for you to choose from.  But sometimes, Gram wants something a little more personal…. That reminds her of you when you were a tyke.

Luckily you have wine corks available to make these place card holders.

Place Card Holders

IMG_2803.JPG

Crafting Items Needed

Corks
Thanksgiving colored paper (I chose red, yellow, orange and brown)
A marker (I picked a gold sharpie) 
Glue
Some wire (I used jewelry making wire but a paperclip unwound would work as well) 
Oh, and an optional piece of equipment was a decorative hole punch

Instructions

I started by making the wire name card holder.  I bent the wire to make a long “U” shape.  

Then I folded the bottom of the “U” down toward the top. 

Next, I folded that bottom part up halfway. 

Now insert the wire base into a cork.

I decided to use the red, yellow, and orange papers to make the flourish on the back of the of the placeholder.  You can make circles, or hearts… anything your desire.  I used this pretty hole punch (similar here).  I then glued them on the back of the cork in a fan array. 

Next, I cut the brown paper into strips and wrote each dinner guest’s name on a strip for a name card. This can then insert the name card into the wire holder.  Now repeat until you have the number of place card holders you need.  Simple right?  

Happy Thanksgiving from your friends at Qorkzcru!

IMG_2803.JPG

Qorkz Kitchen

/

Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Roasted Brussels Sprouts With Pancetta 

Ingredients 

1 Stalk Brussels Sprouts (2 pounds)
1 Inch Thick Cut Of Pancetta
1/4 Cup Maple Syrup
1/4 Cup Stone Mustard
1/4 Cup Balsamic Vinegar
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper

Directions 

Cut the Brussels sprouts away from the stalk. Wash them under cold water and pat dry. Next, cut away the hard bottoms and tough outer leaves. Cut the sprouts in half and set aside.

Preheat the oven to 425 degrees F. Mix the sprouts with the mustard, salt, pepper, maple syrup, and balsamic vinegar.

Wine Pairings 

The red fruit flavors and earthy notes Rio Vista Pinot Noir from Humanitas,  pairs perfectly with the sweet Brussels sprouts and meaty pancetta. $55

Take the Pancetta and unroll it across a plastic cutting board. Cut the Pancetta into strips approximately equal in width. Next, cut the Pancetta horizontally into cubes.

In a frying pan over medium-high heat, cook the Pancetta for about 6-8 minutes stirring frequently. Once cooked add the Pancetta to the Brussels sprout mixture. 

Place the baking pan containing the Brussels sprouts and the Pancetta into the oven at 425 degrees F.

Roast the Brussels sprouts for 40 minutes stirring occasionally. Once finished, remove the Sprouts from pan and set aside on a platter. 

Finish The Dish 

Place the sprouts in a serving dish and serve while still warm. 

Qorkz Kitchen

/

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Baked Acorn Squash

Ingredients

1 Large Acorn Squash
2 Tablespoons Butter
2 Tablespoons Brown Sugar
1 Tablespoon Maple Syrup
 

Directions

Preheat your oven to 425 Degrees F. Using a sharp knife, cut the acorn squash in half. Cutting the squash can be a challenge so be very careful. 

Screen Shot 2015-11-13 at 8.13.59 AM.png

Next, using a scoop or a mellon baller, remove the seeds from the inner cavity of the squash. There are stringy pieces under the seeds, try and remove as much of this as possible. 

Using a pairing knife, score the inside of the squash vertically and then horizontally. 

Wine Pairings

The blackberry and clove flavors of Mourvedre are the perfect pairing for the this sweet and nutty squash dish. Try this Oak Cliff Mourvedre $32 with your Thanksgiving meal as it also goes great with stuffing and turkey! 

Place the squash flesh side up in a baking pan. Fill the pan with enough water to cover the bottom of the pan. Bake at 425 Degrees F. for an hour or until the squash is starting to soften. 

Take 1 tablespoon of butter and use it to coat the inside of each half of the squash. Next, pour the maple syrup over both halves. Use a pastry brush to paint the syrup and butter on the surface of the squash. Sprinkle the brown sugar over the top of the squash and bake for another twenty minutes. 

Remove the squash from the oven and drain out the puddle of syrup into a bowl. 

Finish The Dish 

Serve each person one half of the squash with the accompanying bowl of the cooked syrup. 

Movie Night

/

Having a Friday night in? We recommend a movie, a bottle of wine, and some popcorn. What type of movie? One about wine of course! There are many movies about wine out there to choose from and on Fridays we will share one with you that we have seen and enjoyed. You get the popcorn and let Qorkz send you the wine! This week we are taking a break from our regularly scheduled wine movies to bring you one of our Thanksgiving favorites. 

A Charlie Brown Thanksgiving

Charlie Brown and Sally are preparing to go to their grandmother's place for Thanksgiving dinner when Charlie Brown gets a phone call from Peppermint Patty, who invites herself over to Charlie Brown's house for the holiday dinner. Two quick subsequent phone calls add Marcie and Franklin to the guest list, and since Charlie Brown cannot get a word in edgewise with Patty, he quickly finds himself in a quandary with no easy solution—at least not until Linus shows up.

Linus suggests to Charlie Brown that he could have two dinners: the first one for Patty and her friends, and then the second one at his grandmother's home. 

The guests arrive and make their way to the backyard for the Thanksgiving feast. Linus leads the group in prayer. Snoopy serves up the food, throwing the plates to each guest Frisbee-style. Each person gets two slices of buttered toast, and a handful each of pretzel sticks, popcorn, and jelly beans. 

At first Patty is shocked, but her shock quickly turns to outrage, and she angrily berates Charlie Brown for the supposed meal. Embarrassed and dejected, Charlie Brown timidly leaves the table and goes back into the house. Patty's tirade continues until Marcie gently reminds her that Charlie Brown didn't invite her, but that she invited herself, Marcie and Franklin. Coming to her senses, Patty asks Marcie to go and apologize to Charlie Brown on her behalf. Marcie reluctantly does so, but Patty soon follows her and apologizes to Charlie Brown herself.

In the midst of the quasi-feast, Charlie Brown loses track of time; The clock strikes four, reminding him that he and Sally are supposed to be at their grandmother's home for dinner in half an hour. So he calls his grandmother to explain his situation. When he mentions that his friends haven't eaten yet, his grandmother suggests that he bring all his friends with him for Thanksgiving dinner; the idea is welcomed with cheers from everyone.

Wine Pairing 

A Charlie Brown Thanksgiving is all about friends, family, and giving thanks. In that light, bring mom a bottle of wine this Thanksgiving to show her your appreciation. For my mother, that would be a bottle of her favorite varietal Semillon, specifically the Coruce Semillon $20.97. She loves this gold medal winner for it's big white fruit flavors and balanced acidity. 

Film Critic 

A Charlie Brown Thanksgiving is a great representation of Thanksgiving and how sometimes the meaning behind the holiday gets lost. While every other character in the program is worried about the logistics of Thanksgiving and planning the meal, Linus stands in stark contrast reminding everyone of the history and purpose of the holiday. When Sally asks "Why should I give thanks on Thanksgiving? What do I have to be thankful for?" Linus responds "Sally, Thanksgiving is a very important holiday. Ours was the first country in the world to make a national holiday to give thanks" 

Linus gives further history and meaning of the holiday in his Thanksgiving prayer: In the year 1621, the Pilgrims held their first Thanksgiving feast. They invited the great Indian chief Massasoit, who brought ninety of his brave Indians and a great abundance of food. Governor William Bradford and Captain Miles Standish were honored guests. Elder William Brewster, who was a minister, said a prayer that went something like this: 'We thank God for our homes and our food and our safety in a new land. We thank God for the opportunity to create a new world for freedom and justice."

Why We Love It 

Aside from simply being a classic that we all know, A Charlie Brown Thanksgiving reminds us of two very important things. First, to give thanks for family, friends, health, safety, and all the blessings of the year. Second, it reminds us that you have two families in your life, the one you were born with and the one you choose. It asks us to appreciate our friends those around us that we see everyday that help us make it through the year. This Thanksgiving season, raise a glass with your chosen family and let them know you appreciate them and all they do for you. 

A Charlie Brown Thanksgiving 

Qorkz Kitchen

/

Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Cranberry Sauce

Ingredients

1 Bag (1 Pound) of Cranberries
1/3 Cup of Water
1 Cinnamon Stick
1 1/4 Cups of Sugar
1/2 Teaspoon Allspice
1/2 Teaspoon Ground Nutmeg
1 Grapefruit Zest & Juice

Directions

Mix the water and sugar together in a put and stir to incorporate. Then bring to a simmer over medium high heat. 

Once the sugar is incorporated add the cranberries and stir to combine. Next, add the cinnamon stick, reduce the heat and let the mixture simmer together for ten minutes. 

Wine Pairing

Cranberries are a common red fruit flavor detected in Pinot Noir, making it the perfect match for this dish. Looking for a Pinot Noir full of red fruit flavors for your Thanksgiving table? Try the Brooks Note Marin Pinot Noir $36.  

Use a microplane or zester to zest the outside of the grapefruit. Then cut the grapefruit in half and extract the juice using a reamer or a press. 

Combine the juice, nutmeg, allspice, and the zest with the simmering cranberries. Cook over medium heat for another two minutes. 

Finish The Dish 

Cranberries are full of pectin which will help firm up the cranberry sauce as it cools. Take the cranberries off the heat and let them cool for twenty minutes prior to serving.

The Art Of Wine

/

One of history's greatest pairings? Wine and art. They go together like Cabernet and steak. In fact, not just wine but drinking culture as a whole has been a prominent feature of some of the greatest artworks of our time. In the Art of Wine, we look at some of these artworks and their significance to us, the drinking class.

Freedom From Want - Norman Rockwell 

Thanksgiving is upon us and what better time to look at our first Norman Rockwell? Freedom From Want is a portrayal of good old fashioned Americana and has become the quintessential image of the Thanksgiving table. 

The Painting 

Norman Rockwell painted Freedom From Want as part of a four part series named "The Four Freedoms." The Four Freedoms works were inspired by a speech given by President Franklin Delano Roosevelt in 1941, where he stated Americans have the right to freedom of speech, freedom of worship, freedom from want, and freedom from fear. Freedom From Want was painted in oil on canvas by Rockwell in November of 1942, but made it's public appearance in the March 1943 issue of the Saturday Evening Post. The painting was accompanied by a contrasting essay from journalist Carlos Boulosan, which depicted the socioeconomic hardships that Americans were facing at home inspire of President FDR's assertion to the contrary.  

The Characters 

History tells us that all of the people in the picture were friends and family of Rockwell in Arlington, Vermont, who were photographed individually and subsequently painted into the scene. The work depicts a group of people celebrating around a Thanksgiving table.  It has become an iconic representation of the Thanksgiving holiday and family holiday gatherings in general. We'll look at the characters at the table and examine our favorite members of the holiday drinking class. 

The head of the table. Reserved for the head of the family, it's the most important seat in any family gathering. Here, Rockwell gives us this depiction of both matriarch and patriarch in that role in the form of these adorable grandparents. A lot has been made over the years about the size of the turkey and how if this scene were real the weight would tip her over, but I think Rockwell did it on purpose. 

The Freedom From Want depicts the wealth of America during a time of war torn Europe. It is a statement on how great Americans have it at home when compared to their European counterparts. Personally, I can imagine that anyone who takes the requisite 18 hours to cook a turkey that large could probably use a glass of wine or two. 

One of the most interesting people in this painting is the man in the lower right hand corner who is looking at the audience. History tells us that Rockwell painted this man in the traditional style of the renaissance painters by challenging the viewer by staring back. For me though, this is the family ham. The grandparents are bringing out the turkey and he is paying no attention at all, instead choosing to ham it up for the family portrait. We all have one of these guys in the family who probably has a bit too much wine, but keeps the mood light.  

One of my favorite parts of this painting, the girls looking at one another and laughing. I have always viewed them as sisters who are incredibly close. That's what Thanksgiving is all about right? Spending time catching up with the ones we love? I love that they are not sitting right next to one another where they would be giggling and gossiping together, but instead say across the table which allows the entire group to be included. I'm guessing Pinot Noir fans. Just a hunch. 

The Venue

As big as that turkey is, I think the lack of side dishes on the table is telling. Freedom From Want is not just about material items. It challenged Americans to look inside themselves for what really mattered. Family is the most important thing. Rockwell painted an empty table to remind us all that what is really important during the Thanksgiving holiday is family and being with the ones you love. For the drinking class, what better venue is there to have a drink? The whole family is together, the best bottles of wine are opened and maybe the dinner is finished with a fine scotch or brandy? 

Wine Pairing 

Looking for the perfect wine for your Thanksgiving meal? Look no further than the Sabina Pinot Noir $55. This wine has hints of raspberry and rose petal aromas mixed with flavors of cranberry, leather and green tea in the mouth. The wine is smooth and concentrated on the palate with notes of spice and sweet oak round out the rich, velvety texture producing a spectacular pinot noir that would shine at any Thanksgiving meal. 

The Drinking Class

In my house at Thanksgiving as much care and thought goes into picking the wines as does preparing the meal. Thanksgiving is the classiest holiday for the drinking class to celebrate together and enjoy some of your finest bottles. Not that we have anything against the Christmas eggnog or the St. Patrick's Day green beer, but Thanksgiving is your time to really shine. And like Rockwell showed us in Freedom From Want, spending time with family is what the holiday is all about. So go on, show your family that you appreciate them this Thanksgiving and celebrate together as members of the drinking class. 

A View From An Art Historian

Want to know more about Freedom From Want and the rest of the Four Freedoms? WMHT and the Norman Rockwell Museum have put together this excellent presentation on the paintings. 

Qorkz Kitchen

/

Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Green Beans and Shallots

Ingredients

2 Pounds of French Cut Green Beans
1 Tablespoon Salt
2 Tablespoons Olive Oil
2 Tablespoons Butter
5 Turns of Black Pepper
2 Shallots Diced

Directions

Wash the green beans and cut away the stems from the end of the beans. 

Peel away the outside of the shallots. Cut the shallots into a fine dice. Cut the shallots lengthwise twice and then crosswise across the ribs. Then cut across the width to create the dice. 

Screen Shot 2015-11-11 at 4.47.42 PM.png

Wine Pairing

The buttery green beans go great with a wine featuring well balanced acidity and citrus floral notes. The Picayune Sauvignon Blanc pairs beautifully and would be a great addition to any Thanksgiving table $21

Bring a large pot of water to a boil and add the salt. Once the water comes to a boil, reduce the heat to medium add the green beans and cook for 3 minutes. 

Add the butter and olive oil to a deep frying pan over medium high heat. Add the shallots and sauté for five minutes or until the shallots are tender. 

Drain the green beans and add to the shallot mixture. Season with salt and black pepper and cook for about a minute to combine. 

Finish The Dish 

Remove the green beans from the heat and serve immediately. 

Thanksgiving Is 12 Days Away

/

Thanksgiving is 12 days away, are you ready? In the lead up to Thanksgiving we will be putting together some wine suggestions for your Thanksgiving meal that you can have delivered right to your door. Place your orders soon to ensure your wine arrives onetime for the holiday! 

Brooks Note Collection 

What do you need for Thanksgiving? Really great Pinot Noir. Look no further than Brooks Note for all of your Thanksgiving needs.

Winemaker Garry Brooks is pleased to offer you his Marin County Pinot Noir. This 90 point wine has big flavors of cherries and cranberries and with a sassafras finish, this wine would be perfect with your meal.

Looking for an elegant wine to pair with Thanksgiving? Try the Brooks Note Weir Pinot Noir. This 93 point wine has a balanced acidity with flavors of cranberries, tart cherries, blackberries and anise. The silky texture continues through the palate with nice weight. It has a long, finish of cranberries, dark cherries and bright licorice. 

Brooks Note Marin Pinot Noir $36                                                  Brooks Note Weir Pinot Noir $44

Shipping 

$0.01 Shipping on orders of 4 bottles or more shipped to California. 
$0.01 Shipping on orders of 6 bottles or more shipped outside of California. 

Shipping on 2 Bottles to California: $19.09
Shipping on 2 Bottles to Texas, Virginia, Maryland, Washington D.C. , New York, and Minnesota $32.80
Shipping on 4 Bottles to Texas, Virginia, Maryland, Washington D.C. , New York, and Minnesota $35.51

This wine is exclusively available for residents of California, Texas, Virginia, Maryland, Washington D.C. , New York, and Minnesota or to those with a California based wine locker. 

Qorkz Kitchen

/

Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season. 

Twice Baked Sweet Potatoes 

Ingredients

4 Sweet Potatoes
3 Tablespoons Light Brown Sugar
4 Tablespoons Butter
4 Tablespoons Cream Cheese
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ground Ginger
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 Tablespoon Olive Oil

Directions 

Scrub the sweet potatoes under running water and then pat them dry. Cut some vent holes with a pairing knife along the top middle. Coat the outside of the sweet potatoes with the olive oil and sprinkle with the sea salt. This step makes the outside skin fry a little during cooking and will make the final result have firm and crisp skin. 

In an over preheated to 400 degrees F., bake the sweet potatoes for an hour to an hour and twenty minutes or until you could push a knife through without resistance. 

Using a pairing knife, cut the skin away from the top of the sweet potato. Then, using a scoop or a melon baller, scoop out the middle of the sweet potatoes and place the contents inside the work bowl of a stand mixer. 

Looking For A Wine To Pair With Twice Baked Sweet Potatoes? 

The white fruit flavors and rich mouthfeel of the Coruce Semillon balance well with the starchy sweetness of the sweet potatoes. It also pairs well with Turkey!

In the work bowl of the stand filled with the inside of the sweet potato, add the cream cheese, butter, cinnamon, nutmeg, ginger, and black pepper.  

Using the paddle attachment, mix the ingredients together on low speed until everything is combined. 

Using a scoop or a spoon, fill the skins with the filling and smooth out with a spatula. Return the sweet potatoes to the hot oven and cook for fifteen minutes. 

Finish The Dish 

The sweet potatoes are ready to serve right out of the oven. Serve and enjoy! 

The Season Of Sharing

/

The season of sharing is upon us and Qorkz is pleased to help you get in the spirit through  Humanitas and Counter Punch. Not only do they produce fantastic wines, but they donate their proceeds to causes that they believe in. If you are looking to do a little good with your holiday drinking, then consider buying your wine from either of these two great wineries. Buying wine to help charity, drinking never felt so good.  

Humanitas

Humanitas donates their profits to needs charities. The best part? They donate to charities near where the purchaser lives. That's right: when you buy, you help your local community. What could be better than that? Plus the wine is outstanding and they make all the wines you could need for your Thanksgiving meal.  So go on, you know you want to. 

Shipping Available To 

Arizona, Colorado, Idaho, Washington, and Wyoming: 2 Bottles $23.48, 4 Bottles $24.17, 6 Bottles $29.20, 8 Bottles $37.14, 10 Bottles $37.14, 12 Bottles $40.23

California, Nevada, & Oregon: 2 Bottles $20.66, 4 Bottles $23.42, 6 Bottles $27.68; 8 Bottles $34.77, 10 Bottles $34.77, 12 Bottles $37.33. 

Florida, Georgia, Illinois, Indiana, Massachusetts, Maryland, Michigan, North Carolina, New Hampshire, New York, Ohio, Virginia, West Virginia, and Wisconsin: 2 Bottles $23.01, 4 Bottles $29.60, 6 Bottles $36.53, 8 Bottles $48.71, 10 Bottles $48.71, 12 Bottles $54.25. 

Iowa, Minnesota, Missouri, and Texas: 2 Bottles $20.70, 4 Bottles $27.91, 6 Bottles $33.92, 8 Bottles $44.85, 10 Bottles $44.85, 12 Bottles $49.58. 

Hawaii: 2 Bottles $43.76, 4 Bottles $54.44, 6 Bottles $67.20, 8 Bottles $81.68, 10 Bottles $96.65, 12 Bottles $107.98. 

Counter Punch

Counter Punch was started to help punch back against Multiple Sclerosis by not only donating the proceeds to fight MS, but by also starting Crush MS, a charity event in the Napa Valley to raise more money to fight MS. They make big, bold red wines that would please the palate of any red wine drinker without the big, bold price tag. If you haven't tried their Petite Sirah yet, you're missing out!

Merlot $45.00; Petite Sirah $40

Screen Shot 2015-11-11 at 12.26.33 PM.png

Shipping Available To 

California: 2 Bottles $19.09, 4 Bottles $22.73, 6 Bottles $25.07, 8 Bottles $29.65, 10 Bottles $31.57, 12 Bottles $31.57. 

Qorkz Kitchen

/

Thanksgiving Side Dishes

Welcome to Qorkz Kitchen! Thanksgiving is just around the corner, and in anticipation we have put together some of our favorite Thanksgiving side dishes which would be welcome at any Thanksgiving table. We hope you enjoy them while celebrating the season with your family this holiday season.

Creamed Corn Cornbread

Ingredients

2 Cups of Yellow Cornmeal
1 Tablespoon Salt
1 Tablespoon Sugar
2 Tablespoons Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Buttermilk
2 Eggs
1 Cup Creamed Corn
2 Tablespoons Canola Oil

Directions 

Preheat an oven to 430 degrees F., and insert a cast iron skillet to warm up. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
 

Combine the buttermilk, eggs, and creamed corn in the work bowl of a stand mixer. Using the whisk attachment, whisk to combine. 

With the stand mixer on low, pour the dry ingredients into the work bowl containing the wet ingredients. Mix to combine. 

Looking For A Wine To Pair With Cornbread?

Try Humanitas Sauvignon Blanc. $30. The salty sweet flavor of the cornbread pairs perfectly with the floral and citrus notes of this Sauvignon Blanc.  The best part? With all the proceeds of this wine going to charity, it makes it easy to open that second bottle. 

Remove the hot cast iron skillet from the oven with your best oven mitts, it will be extremely hot. pour the canola oil the pan making sure it coats the entire inside of the pan. 

Pour the batter into the cast iron skillet and return to the oven. Bake the cornbread for 25 minutes or until a toothpick comes away clean. 

Finish The Dish 

Remove the cornbread from the dish and pair with whipped butter, honey, and cranberry sauce. 

Thanksgiving is 16 Days Away

/

Thanksgiving is 16 days away, are you ready? In the lead up to Thanksgiving we will be putting together some wine suggestions for your Thanksgiving meal that you can have delivered right to your door.  

Oak Cliff Collection

What do you need for Thanksgiving? How about an unoaked Chardonnay to start, a Pinot Noir and Mourvedre for the meal, and an exquisite Red Blend to finish? Look no further than Oak Cliff for your Thanksgiving needs.  Why Mourvedre? It's maybe the best Thanksgiving pairing wine that nobody is talking about. Think of a fuller bodied Pinot Noir with just a touch more tannin and you have Mourvedre. It pairs great with turkey, ham, pork and all the fixings.  

Total Delivered To California: $154.75

Total Delivered To Texas: $159.10

Total Delivered To Florida: $160.45

Total Delivered To Illinois: $160.45

Total Delivered To New York: $160.45

 

Thanksgiving Is 19 Days Away

/

Thanksgiving is 19 days away, are you ready? In the lead up to Thanksgiving we will be putting together some wine suggestions for your Thanksgiving meal that you can have delivered right to your door.  

Humanitas Collection 

What do you need for Thanksgiving? How about a Sauvignon Blanc to start, two Pinot Noirs for the meal, and an exquisite Red Blend to finish? Look no further than Humanitas for your Thanksgiving needs. Plus, in this season of sharing you can feel good knowing that the proceeds from these wines goes to benefit local needs charities. You give and you get, everyone wins. 

Total Cost Delivered To California: $238.42

Total Cost Delivered To Texas: $242.91

Total Cost Delivered To Massachusetts: $244.60

Total Cost Delivered To Illinois: $244.60 

Total Cost Delivered To New York: $244.60