There’s nothing I love more this time of year than gathering friends for a seasonal feast. When my girlfriend Melissa told me she was coming back into town we started brainstorming up an early Friendsgiving meal out at the barn (because Rex and I had already invited ourselves back up to Stoney Creek Ranch for another visit). Rex just loves it there and is still talking about the big rainbow in the sky that ended the friend and delicious food-filled day on a truly magical note.
So happy to share these photos with you (part one of two)–which is also a story collaboration that is currently live over on Williams-Sonoma. Sharing some ways to personalize and style your Thanksgiving table this year along with my mom’s cranberry orange relish recipe on their blog.
Williams-Sonoma asked me to style their Thanksgiving dishes so of course I knew our visit to the ranch was the ideal occasion. I also instantly was thinking about the food that would fill the dishes and knew the only person I wanted to help make the meal was my friend and Cobram Estate chef at large, Kevin O’Connor. Kevin has inspired me more than anyone over the past year to prepare more seasonally thoughtful meals, source local ingredients, and forage from what’s around you. He comes up with the most unique flavor combinations and his fresh (and lighter) take on a traditional Thanksgiving meal is exactly what I love to eat.
Of course as soon as Kevin arrived he walked the property to see what fresh herbs, fruits, and seasonal ingredients might be growing. We picked the last of the figs, and I stuffed my face-full because they’re my absolute favorite straight off the tree (gotta get my fill before the season is over!).
Kevin also surprised us all finding watercress in the stream on the property saying, “I had a feeling I’d find some.” ha!
Kevin started a fire and put us gals (sweet Hazel above) to work chopping away. We turned up the tunes and I popped open a bottle of Chalk Hill Estate red wine. I brought a couple bottles but a red sounded perfect with the crisp fall air and to enjoy while roasting squash. It’s pretty cool to watch a fireside meal come together! And oh the smells, wish you could have been there.
Roasted Honey-Nut Butternut Squash grilled with Cobram Estate Olive Oil
Fire Cooked Wild Mushrooms, Baby Onions, Turnips with their greens, and Miso Broth
Wearing | The Great. Plaid Shirt. Citizens of Humanity Jeans. Freda Salvador Boots.
Walking back down to the barn to set the table (wine in hand, but of course!).
Walnuts grilled with pepita honey and tossed with goat cheese that was added to the roasted butternut squash dish. So delish!
My girlfriend Melissa, taking a break from behind the camera, and her sweet baby girl Winter dressed in the perfect fall plaid dress from The Great.
Stay tuned for the full menu, and table scene!
Location | Stoney Creek Ranch
Wine | Chalk Hill Estate
Cast Iron Skillets + Scissors | Barebones
Photography | Melissa Gayle Gustafson
