 Every
November, my memory is awakened with the image of that wonderful Norman
Rockwell painting, Freedom from Want, illustrating the American
family at Thanksgiving. The family, gussied-up in their Sunday church
clothes, beam with anticipation of the annual feast that awaits. Grandmother
is offering up a deliciously golden bird on her finest platter, used
just once a year for this special occasion while Grandfather confidently
stands at the head of the table, ready to carve the splendid creature.
It reminds
me of the tradition of the family unit in the first part of the
twentieth century, a more humble, simple time in our nation's history.
Households were often comprised of three or four generations: grandparents,
parents, children and grandchildren. Families often worked together
at the same company, or tended the same farm.
Nevertheless,
what appears to be simple in Rockwell's landmark scene could not
be further from the truth. Freedom from Want, has a much
deeper, more spiritual meaning. As we begin to prepare for this
year's Thanksgiving Day, I find it important to consider the face
of America 60 years ago.
On the morning
of December 7, 1941, a horrific storm of terror hit the nation.
As a result of that "date which will live in infamy," America became
entangled in a war that would stretch on for years and change the
face of the world.
In his State
of the Union address in January of 1941, President Franklin D. Roosevelt
outlined four essential social and political objectives; Freedom
of Speech, Freedom of Religion, Freedom from Want and Freedom from
Fear. President Roosevelt and Winston Churchill incorporated these
four freedoms into the historic Atlantic Charter.
Up to that
time, Norman Rockwell was known as the "illustrator" of covers for
the Saturday Evening Post magazine, painting often-humorous scenes
depicting life in America. Rockwell was commissioned by the government
to do a series of four paintings based on the Four Freedoms.
In Freedom
from Want, Rockwell chose the image of a family gathered around
the table at Thanksgiving to remind us of the strength in families
and to give thanks for our plentiful bounty.
Today, families
are scattered and the pace of life often seems overwhelming. Yet,
the spirit of Thanksgiving is everlasting, whether it is celebrated
with a few friends, a partner, a pet, or a traditional family.
Our menu is
designed for small parties and those who relish the classic ingredients
on a Thanksgiving menu; nuts, turkey, potatoes, apple cider and
pumpkin. We have created dishes that use traditional Holiday foods
in new and exciting dishes.
Some of the
dishes in our menu can be prepared in advance; and then finished
on Thanksgiving Day. The hazelnuts in the salad can be toasted and
chopped a day ahead and then stored, covered and refrigerated. The
potatoes for the hash can be boiled, then cooled and refrigerated
overnight. The Brussels sprouts can be pickled up to two weeks before
serving. The gingerbread can be baked a day in advance, then wrapped
in a layer of foil and refrigerated. Just before service, heat the
gingerbread in the oven until warm.
Part of the
joy of sharing your holiday table is to get your guests involved
in the kitchen. Everyone seems to end up there anyway, cocktail
in hand, poking a finger in the pot and asking when dinner will
be ready. Put them to work and make the preparation of the meal
a communal effort.
This Thanksgiving,
November 22, nearly 60 years later, we will remember the events
of that fateful Sunday in 1941. Yet, I do believe that this year
the spirit of Thanksgiving will be stronger than ever. In the weeks
since September 11, I have found that we have an unwavering strength
to overcome tragedy and go forward.
The memory
of that family depicted in 1943 is an image that endures. On Thanksgiving
Day we will sit down at the table and celebrate, giving thanks for
good food, good fortune and good friends.
Salad
Greens with
Toasted Hazelnuts, Stilton and Balsamic Glazed Cranberries
Dinner
Roast Turkey with Cider
Beurre Blanc
Apple, Potato and
Smoked Bacon Hash
Pickled Brussels
Sprouts with Toasted Walnuts
Dessert
Warm Gingerbread
with "Pumpkin Pie" Ice Cream
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