It’s tradition at ThanksGavin (the 4 day feasting our family engages in each November) for one of my cousins to host the Friday Night dinner, which is like thanksgiving night all over again (but with different food). This year, Matt and his wife Andrea handled BOTH nights!


Shrimp Cocktail with home-made Cocktail Sauce.


Home-made Trout Dip. Very lovely smoked trout flavor and great creamy texture.

Toasts for the trout dip.




A pile of Snake River Farms beef.


Tomohawk steaks.

New York Steaks.


Sliced steak.




Salmon.

Home-made Béarnaise sauce for both the steaks and salmon.


Cauliflower Gratin. Covered in a Béchamel sauce that was infused with cheese then baked.

Crispy sliced potatoes.

Sautéed Mushrooms. Just like a steakhouse.

Sautéed Spinach.

Caesar salad made with my “famous” classic Caesar Dressing (includes anchoives and raw egg yolks of course).

My personal plate, avoiding the carbs.

The dessert spread returns the leftovers from Thanksgiving the night before.

Satisfaction!