Can I get a turkey?

A couple of months ago Farra and I were at Curtis' stand at the Hillcrest Farmers Market getting some eggs and I asked him "Can I get a turkey for Thanksgiving?" He chuckled and said "Oh I'm sorry I'm all sold out", I could not believe it. Wait a minute, I actually can. He sells out of his 20 dozen eggs of his highly coveted Wynola pastured chicken eggs by 9am every Sunday, by the way they are $7. That's in 1 hour! Even though Farra goes every Sunday and buys a dozen eggs, which are always treated like gold in the house, we still couldn't get one.

Ever since I tried Curtis' chickens I knew that I wanted one for Thanksgiving this year. I dreamed about it. So I asked him if there was anyway I could go on a list in case someone cancelled, and he told me to email him. After emailing him he told me that he would guarantee a turkey that I could buy from him if I came out and helped him slaughter the turkeys. I don't have any experience with this at all, but I'm always up for an experience where I get be closer to the process of where my food comes from. I mean, shouldn't we know what it takes to get our turkey to our Thanksgiving dinner table?

Last Friday I had the opportunity to go out to Curtis Womach's Ranch out in Wynola with Steph and Michael from The Linkery as we were all on the same deal, "come help, get a turkey". As soon as we get there we are put right to work, Steph is in charge of chasing and catching them , Michael is all about reaching inside of them and taking out all their insides, and I'm on the "washing and packing up" job. It was a very grounded experience to actually be out there and participate on getting these turkeys from their home to other peoples homes.

Steph chasing the swift turkeys.

I know this image may be hard to look at, but this is the most humane to kill a turkey. The turkey is placed in these cones and then their neck gets sliced. Most commercial turkeys are slaughtered in ways that could possibly turn you into a vegetarian.

After they are killed the turkeys are thrown into this scalder so the feathers can be pulled out easier.

This spinner gets the feathers out pretty quickly.

Michael at his post taking the insides out.

Curtis at his craft.

Caught uploading a pic on facebook as I take a break from rinsing, washing, stuffing, and bagging the turkeys for the lucky ones.

In the fridge patiently waiting for Thanksgiving, and I will give thanks to this turkey for being part of our dinner.

Ok, I don't mean to brag, but.......well I guess I do mean to.

This post may not have much of a culinary reference, but it does share several images of some of our other obsessions, Mexico, photography, and details. Our friends whom are getting married next year in the small bohemian beach town of Sayulita, also have this charming wedding blog tulleandfeathers. She does such an amazing job of capturing the beauty and simplicity of the wedding and its couple. There is nothing that slips past her, and at times she makes me want to get married again. Check out the link she forwarded from her blog, which is the one we were in. Can't wait till their wedding.

Falling into Fall

The fall beer dinner brought us back those feelings we all remember growing up in California, the falling leaves, those brisk cold nights, layers of clothes, the smoky aroma of wood burning, or not! At least we think its fall right? We decided to push ourselves a bit and use some of our favorite styles, Belgian beers.

Chanterelles foraged by my good friend Josh. He had come to visit a few days earlier and since he knows of my love for these earthly beauties he went out foraging in his South Carolina backyard, and flew them out here for me. What better way to use them than to share them with everyone.

Savory Butternut Squash Soup with Fried Sage Leaves and a Toasty Parmesan Crisp. Ommegang's Abbey Ale did the honors on this one.

Local Grass-fed Flat Iron with Duchesse de Bourgogne sauce, Roasted Shallots,Parrano Mashed Potatoes, and Chanterelle Bundles. The veggies had the Vegetarian Sheppard’s Pie option. Paired with Rodenbach Grand Cru. Kevin and I wanted to use local grass-fed beef so we headed over to Homegrown Meats in La Jolla and found some from the Palomar mountains.

As always we brought the salad after the main. Sweet Pear and Apple Salad with Bitter Endive and a Creamy Blue Cheese Dressing paired with Firestone Walker's, Union Jack IPA.

Lastly, everyone's favorite, dessert. This handmade Pumpkin Ice Cream & Churritos were the perfect pairing for The Bruery's Autumn Maple. The ice cream still had some nice texture from the pumpkin puree and its sweetness was complimented by the beers dark roast malt, sweet molasses, and the immense amount of yams in there. A couple of months ago, Kevin and I were at The Bruery's brewery. Hot day and all, we walked in and smelled the sweet aroma of yams. As soon as we knew what they were brewing up as their fall beer we knew we had to use it. This was probably our favorite pairing, as well.

Thanks to all the new diners. It's always our pleasure creating a beautiful space, carefully testing out the perfect beer pairing for the handmade food, and being able to share it with all of you.

We will see you in January for the next event, which we have a surprise twist that we know you will all love and appreciate.

La Mesita