C. D. Wright 2009

shooting butter dishes out of the sky 

Welcome to the ninth installment of the Thanksgiving Menu Poem. This is a concept poem structured around the thanksgiving meal I would cook for everyone I could invite to honor a great poet. This year, the guest of honor is C. D. Wright.

 

It is very easy to honor C. D. Wright; her poetry moves a culture. Her cool poetic manner of gathering phrases that open into pristine abstractions close in on the unfolding human spirit. In mysterious ways the reader understands more than is spoken. The mind fills in, individually to the reader, the gaps that make the whole construct form. Her work has touched me in wonderful ways. There is a look of emerald wisdom in her eye that makes me believe she could tell us what happens beyond death. But I am glad she has never spoiled that surprise.

 

This year the theme is fun. With the new Obama years I feel like I would like to access the wonder and spectacle of a happy day, and what better feeling than joy for this day of celebration. However, in that ideal of fun I did not want to loose the rigor that goes into this poem series. There is a balance between the work of Wright, the choice of menu and the interplay of poem.

 

I am a trained chef and I have the ability to prepare this meal and if you come over with a few dollars, I’ll prepare this for you :-) Be sure to come back next year for David Shapiro as Guest of Honor and for 2011 when we will honor both Paul Hoover and Maxine Chernoff! Come early and stay late :-) Love, Geoffrey

Reflections: Thanksgiving 2009

Thanksgiving Menu

First Course:

Cold-Smoked King Crab, Braised California Artichoke, Sweet Yellow-Bell Purée,

Button Tomatoes, Ossetra Caviar With Celery Star.

Second Course:

Wild Mushrooms Soup with Rice Paper Lobster Raviolis, Kabocha Squash, Cepès Mushrooms,

Black and White Truffles Ribbons

Third Course:

Diver Scallop Roasted Over Heliotrope, ‘Beignets’ Of Courgette, Cilantro Oil, and Lemon Foam

Fourth Course:

Fresh Heart Of Palm, Puree Of Meyer Lemon, Carrot Emulsion and Fine Herbs

Fifth Course:

Sautéed Hudson Valley Foie Gras, Confit Of Quince & Figs, Armagnac Sauce

Sixth Course: ala carte

Tarragon Roasted Rhode Island Turkey, Malpec and Bras D’Oyster Dressing, Pan Gravy

American Kobe Style Beef Tournedos, Pomme Dauphinois, Sauce Perigueux

Australian Lamb ‘Côtes Rotis’ Provençal Ratatouille, Merguez Sauce

Pan Seared Duck Breast Confit, Hoison Red Lentils, Sauce Rouennaise

Roasted Pigeon & Quail, Red Cabbage Risotto, Sauce Champignons

Goat Cheese and Local Red And Gold Roasted Beets,

Fresh Greens, Portobello And Balsamic Vinaigrette,

Brunoise Of Celery Root, Shiitake Mushrooms,

Sweet Carrot, English Peas, And Truffle Quenelles

Seventh Course:

Almond Angel Cake With Tapioca Salfrito, Lime Marshmallow And Purple Basil Sorbet