Turkey Turnover: Menu finalized

Here's is a little update on Operation: Turkey Turnover. So far I have the menu ready to go. Here is what I will be serving on the 24th of November. 

Classic Steakhouse style Shrimp Cocktail with "house-made" cocktail sauce 

Stuffed Pumpkin with home-made stuffing 

Whole Salmon stuffed with miripoix and herbs 

Green Bean Gentlemen Soup 

Turkey (of course) 

"Hearty" Mint Chocolate Tart

Marbled Pumpkin Cheese Cake

We are also serving some the classics such as Cranberry sauce and corn but this is unique menu for Thanksgiving. If you don't know what Miripoix is, it a mixture of 50% onion, 25% celery, and 25% carrot all chopped up and can be put into soups or other roasted items. To us Chefs, Miripoix is the all purpose seasoning for slow cooking. It can also be used for a stuffing such as the fish. 

I have also got my menu back for the Chicago Gourmet Express and everyone loved it but I also needed to work on my grammar.

So that's it for now. I will keep you updated about Operation: Turkey Turnover. For now, eat and be merry.