Traditionally, the ThanksGavin continues on Saturday with the deli brunch. In LA you just can’t get deli like you can in Philadelphia, with the partial exception of Brents. The locale was moved this year to cousin Abbe’s downtown.
A homemade frittata is whipped up.
Cousins Abbe and Matt prep in the kitchen.
The spread: fruit, munster cheese, kippered dish, fresh cut red onion, cucumber and tomato. In the back you can see cream cheese with fresh chives, and whitefish salad. I love good whitefish salad.
The other half of the spread. My mom and aunt made the cream cheese, chive, onion, caper, and fresh lox “terrine.”
My plate, with both a whitefish and a terrine bagel, and a bit of frittata.
A closeup of the homemade cream cheese, chive, onion, caper, and fresh lox “terrine.”
A near perfect bagel, with munster, terrine, whitefish salad, and onion. Just don’t get too close afterward.
Chocolates from Jagielky’s, an old fashioned chocolate maker in Atlantic City.
ThanksGavin Calendar:
Thursday night Thanksgiving Feast
Saturday Deli Brunch (this post)