Thanksgiving is hardly a one-size-fits-all holiday. From family to family, and table to table, we each have our rituals that make our feast and time spent with cherished ones feel like our own. And what we eat and drink can make or break the occasion. We asked a few industry pros to weigh in on what dishes and drink pairings make Thanksgiving a true holiday at their table.
The Appetizer: Pigs in a blanket
The Authority: Matt Eggers, bartender at Grit American Cuisine in Eagle, ID
“My favorite Thanksgiving appetizer is pigs in a blanket. They have just enough savory richness to jumpstart my stomach a little bit to prepare for the giant Thanksgiving meal that I am about to eat. They are also a finger food that is a lot of fun and I don’t like [when] Thanksgiving has to feel to formal. I would pair them with a bourbon Old Fashioned, which is an equally great foil to the savory richness of the sausage and sweet biscuit as it is to the endless family questions about my lack of relationship or children.”
The Side Dish: Green bean casserole
The Authority: Alan McCormick, co-creator of Missoula Beer Week and author of growlerfills.beer
“As long as I can remember, we’ve made green bean casserole with cheddar cheese soup in place of mushroom soup. It creates a pleasant zing in the dish and let’s face it, most everything is better with cheese! No matter what twist you put on your Thanksgiving traditions, that’s a lot of savory goodness on the plate. I like to pair those flavors with a beer that provides a touch of a counterbalance and one of my favorites is a Belgian blonde ale. [They] have a nice, lightly sweet grain aroma with a touch of fruitiness and a well-rounded flavor of honey mixed with earthy spice and a fairly dry finish. Those flavors and a high level of carbonation are an excellent complement to the heartiness of a Thanksgiving dinner.”
The Turkey: Classic roast
The Authority: Jeff Hanneson, owner of Cider Bite in Portland
For turkey, “I would say Tieton’s Cranberry Cider or D’s Wicked Baked Apple. The cranberry cider would slip in perfectly with the full Thanksgiving meal, at any point at the beginning or during dinner. The Baked Apple cider tastes like apple pie, and would complement the meal perfectly as a final touch, before the night ends.”
The Dessert: Ice wine, then something sweet
The Authority: Jeff Cox, “Wine, beer and spirits guy” at PCC Community Markets
“The Kiona Chenin Blanc ice wine is absolutely gorgeous! Its notes are very focused with tangy ripe apple, white flowers, tropical fruit and a racy, bright acidity that would make for a delicious pairing with creamy, rich desserts. Among my cravings with this wine are apple torte, mascarpone gelato or mango sorbet.”
