It’s getting to be that time, the time of Thanksgiving, where we all give thanks that we are in our beautiful home with our lovely friends, living our best lives! As usual, we want to help you celebrate with a very traditional Thanksgiving dinner, featuring turkey and all the fixins. We’ll be serving on the rooftop (assuming good weather) at 3:00 PM on Thursday, November 24th. The cost of the dinner will be 1,200 pesos per person, which includes a cocktail, passed hor’s doevres and everything else you could want on this most traditional of holidays. As usual you are invited to bring wine or beer to have with your meal. Seating is very limited so please email very soon.
A Traditional American Thanksgiving Dinner: Thursday November 24th, 3PM
Cost: 1,200 pesos per person, includes cocktail.
Cocktail on the Roof with Passed Hors D’oevres
Butternut Squash Soup with Ginger and toasted Pepitas
Salad of many greens with pears, blue cheese and hazelnuts
House made breads and Rolls
Roasted Turkey breast and Turkey roulade with mushroom duxelles, Southern style cornbread sausage stuffing, Creole gravy
Puree of sweet potatoes with orange and pecans
Fresh Cranberry sauce
Roasted brussels sprouts and pearl onions
Apple Crisp with Pumpkin Spice Ice cream and caramel sauce
Lee Duberman and Richard Fink invite you to the (most likely) last chapter in their story of food, drink and family! Lee and Richard moved to San Miguel with their son Noah and their dog Bailey after 30 years in Vermont. They met while teaching and bartending at the New England Culinary Institute, and within a few years had created four restaurants and two wonderful sons together. Their most well known restaurant, Ariel’s in Brookfield, Vermont, provided 21 years of fine farm-to-table dining to Central Vermont, and their reputation spread much further. They fell in love with San Miguel their first time here in 2001, and for many years they have been plotting their move. Finally, they are here to stay. Casa Papaya is Lee and Richard’s San Miguel home. It is an experiment in hospitality, encompassing three B&B guest rooms, Chef’s dinners open to the public, a wood-fired oven on the roof, providing hand-crafted pizzas on Sunday afternoons, market tours, cooking classes and small-event catering.