Here’s something you can be grateful for this Thanksgiving—a wonderful meal that you don’t have to cook!
Acclaimed US chef Ashbell McElveen is bringing the American holiday over the Atlantic and holding a Thanksgiving dinner on November 24th at chic West London restaurant Brasa. From 6-10pm, guests can enjoy a unique take on the traditional Thanksgiving turkey, as well as choose between various other delectable menu options.
Ashbell McElveen is best-known for his South Carolinian style of grilling, and his Thanksgiving Bourbon Grilled Turkey Steak is smoked to perfection. Turkey thighs are marinated in a mixture of bourbon, dark brown sugar, Kashmiri sea salt and other spices, and then grilled over apple wood chips. (Drooling yet?) It is served with corn pudding and dried fruit compote. Other menu options are globally influenced takes on southern soul food, a startling combination of big flavors. Choices include the New Orleans Style BBQ Jumbo Prawns or the Pan Sautéed House Smoked Foie Gras, with autumn favorites like Ashbell’s Traditional Pumpkin Pie for dessert.
Guests at Brasa’s Thanksgiving supper will be offered a varied wine list to complement the dishes. There is also an extensive cocktail menu for the night, with one of the most exciting creations perfectly fitting the Southern theme. Try the Burntdown Tennessee—a blend of homemade orange infused Jack Daniels, marmalade and old-fashioned Victorian lemonade.
This Thanksgiving dinner promises to be one you won’t forget. Brasa is a great venue for the night, with its glamorous New York style and impressive imported Asador grill for Chef McElveen to work his magic on.
But if for some reason you can’t make it, you can still try Chef McElveen’s cooking. He is the chef behind Soulful Sundays at Brasa, which runs from brunch to supper once a week.
For more information, visit Brasa’s website.
Written by Meghan Perri
Date posted: 19/11/2011
Category: News.
Tags: Ashbell McElveen, Bourbon Grilled Turkey Steak, Brasa, Burntdown Tennessee, Soulful Sundays, Thanksgiving.
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