Chef's Demonstration - November 17, 2010

Our chefs take a new approach to the traditional Thanksgiving Dinner at the Chef's Demonstration this month. Executive Sous Chef Lewie Mashburn and Courtyard at Crane Chef Dustin Goodis have created a menu that is at once imaginative and yet reflects our heritage. As they demonstrate the preparations, they provide helpful suggestions regarding efficiency in the kitchen and style of presentation.

The demonstration, which starts at 1:30 p.m. November 17th, features Roasted Corn and Crab Chowder and Turkey Schnitzel with Wild Mushroom Ragout with Sage Bread Dressing and Apricot Orange Cranberry Relish. Following the preparation of each course, guests are served a very generous tasting of each, and the chefs provide printed recipes as well. The atmosphere is easy going. Questions and comments are welcome.

Chef Mashburn, who has more than two decades of experience, began as a Navy cook. He traveled to France and Spain, Italy and Greece, as well as Cuba and Jamaica where he continuously added to his knowledge of the various cuisines. He was a chef at the Sea Island resort and at Zion Farms of Rome, Georgia where he added preparing wild game to his culinary skills. Congenial and enthusiastic about his profession, Chef Lewie is popular with guests.

Chef Goodis, a relative newcomer to the hotel's Courtyard at Crane restaurant, joined the staff in early summer as the Chef de Cuisine. Highly regarded for his culinary skills and management abilities, Chef Goodis brings a fresh approach to menu creation and preparations.

Thanksgiving Feasts

Thanksgiving dinner at the Jekyll Island Club Hotel is a time-honored tradition throughout the region.  Whether the choice is the historic Grand Dining Room or charming Courtyard at Crane, the dining experience is extraordinary. Dinner is served in the Grand Dining Room at two seatings: 6:00 pm and 8:30 pm. Courtyard at Crane will open for dinner, serving their a la carte menu from 6:00 p.m. to 10:00 p.m. Reservations for either restaurant are required,  912-635-2600.

Grand Dining Room
Thanksgiving Dinner
November 25, 2010

Applewood Bacon and Pumpkin Bisque with Walnuts

Mixed Field Greens with Cherry Tomatoes, Cucumbers, Black Olives
Carrot Swirls, Scallions and Toasted Pecans
Basil Vinaigrette

Butter Basted Turkey, Cranberry-Orange Relish, Country Dressing
Giblet Gravy and Buttermilk Mashed Potatoes
Green Bean Casserole

Or

Slow Smoked Angus Prime Rib with Natural Jus, Horseradish Cream Yorkshire Pudding,
Roasted Garlic Mashed Potatoes
Grilled Asparagus

Or

Baked Salmon with Georgia White Shrimp and Bourbon Peaches
Brown Rice
Broccoli Floret

Pastry Chef's Holiday Dessert Menu

$49.95
Under 12 years of age $24.95

MARK YOUR CALENDARS FOR THESE OTHER HOLIDAY EVENTS