ThanksGavin 2021 :: All Things Andy Gavin

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Salty Saturday 2021

Aug10

Salty Saturday is the traditional family bagel and lox brunch we do on the Saturday after ThanksGavin.

For the last couple of years it’s been hosted at my cousin Matt’s house. This year (2021), it’s a touch more subdued than usual due to cooking fatigue, the pandemic, etc.

In his sunny dining room.

Across the way is the kids table.

The more restrained spread this year.

Philadelphia bagels.

Onions.

Lox.

Cheese.

Herbs.

Snacks, cucumbers etc.

Tomatoes, capers, cream cheese, whitefish salad, olives.

Freshly made goat cheese fritata.

And here is my plate — delicious but it did induce ridicule for including 4 full bagel halves!

To combat the salt, I also tried a strategy of pounding a cold press coffee, which seemed to work (a bit). Then we got in the car and drove off to New York!

See here for more ThanksGavin posts.

Made by my young cousin Audrey from my Ultimate Chocolate Chip Cookie recipe.

By: agavin
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Posted in: Food

Tagged as: Bagels, Cream Cheese, Lox, Salty Saturday, ThanksGavin, ThanksGavin 2021, thanksgiving

China Gourmet – East Coast Far East

Aug08

Restaurant: China Gourmet [1, 2]

Location: 2842 St Vincent St, Philadelphia, PA 19149. (215) 941-1898

Date: November 26, 2021

Cuisine: Cantonese Chinese

Rating: Pretty decent Cantonese

As part of the traditional ThanksGavin progression of meals we often have a second home feast on Friday Night, but this year because my cousin Matt and his wife were justifiably out of steam from the big event the night before, we quested around for tasty place that could take nearly 20 people.

Much to my pleasure we selected this local Cantonese banquet hall.

Fairly typical interior that is pretty much straight out of the SGV.

The menu. Clearly they do a lot of takeout.

This meal involved some really complex ordering. This is the main adult table. This had a mix of adventurous and cautious eaters and even a couple with restrictions.

And then the extra challenging kids table, which due to size restrictions also ended up as the overflow for really picky eaters and those with highly specific dietary needs.

Peanuts.

Fish maw and crab soup. Mild MSG delivery vehicle.

Because some people thought “fish maw” was too weird, we also got Hot and sour soup (which is always delicious).

Lobster with minced pork. Not sure I’ve had it with the pork. Extra yum.

Clams with black bean sauce.

Peppers stuffed with shrimp paste.

Steamed striped bass.

Quail.

Garlic fried chicken. Very tender and moist.

Salt and pepper pork chop.

Snow pea leaf.

String beans.

Beef on crispy noodles.

Salt and pepper tofu.

Seafood fried rice with salty roe. I didn’t tell everyone about the “roe”.

Oranges.

Really a pretty good place, on par with a medium level SGV Cantonese. Not the best ever, but not Chinese American either (at least the way I ordered). Everyone enjoyed it too so my “something for everyone” ordering seemed to have worked out.

For more LA dining reviews click here.

To see more ThanksGavin meals check here.

By: agavin
Comments (2)

Posted in: Food

Tagged as: Cantonese cuisine, Chinese Food, Lobster, ThanksGavin 2021

ThanksGavin 2021 – The Feast Itself

Aug05

This year, after a brief pandemic induced hiatus, ThanksGavin returned to Philadelphia in 2021 — at my cousin Matt and his wife Andrea’s place.

Matt is in the back starting his kitchen prep.

For whatever reasons, possibly ennui, my photos are slightly more minimalistic than usual.

The savory spread.

Bread.

Butter.

Brussels with walnuts.

Squash.

Leeks.

Doubling down on the red are the roasted beets.

Potatoes Lyonnaise.

Cranberry jelly.

My mom’s cranberry chutney with a bit of citrus and cayenne — probably my favorite.

Veggies.

Turkey #1. BBQed in the Big Green Egg. And Turkey #2 was Done in the webber over charcoal.

Turkey!

More Turkey.

Stuffing.

Stuffing without butter.

My official plate for 2021!

Whipped cream I “whipped up.”

And some super decadent butterscotch sauce I also whipped up — given that I’m not the master of anything that belongs with gelato.

Brownies etc.

A spice/fruit cake.

Pumpkin pie.

Pecan pie.

Here is my pancreas busting plate.

Overall, some of the best ThanksGavin food yet, even beating out the awesome 2017 and 2018! It usually is, as the standards keep going up and up! To see a list of all ThanksGavin meals over the here, click here.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Dessert, ThanksGavin, ThanksGavin 2021, thanksgiving, turkey, Wine

Whacky Wednesday – Argana Tree

Aug03

Restaurant: Argana Tree Restaurant

Location: 620 Greenwood Ave, Jenkintown, PA 19046. (215) 887-7400

Date: November 24, 2021

Cuisine: Moroccan

Rating: Slow but good

After 2 years off for the pandemic the ThanksGavin was back on in its habitual Philadelphia. On Wed night before the holiday we always go out somewhere interesting, in this case just down the street to:

It’s really down the street from my cousins’ place. We walked.

The menu.

The dining room.

NV Henriot Champagne Blanc de Blancs Brut.

Bread.

Olive oil.

Assorted Moroccan Appetizers.

Greek Salad. Feta cheese, Olives, Tomato, Cucumber, Boiled Egg and Red Wine Vinegar Dressing Over Mixed Greens.

roasted beet salad. Crispy goat cheese, grapefruit, raspberries pistachio, arugula, mustard dressing.

Falafel and yogurt.

From my cellar: 1976 Robert Ampeau & Fils Volnay 1er Cru Santenots.

From my cellar: 2012 Selbach-Oster Zeltinger Himmelreich Riesling Anrecht.

Kefta Kabob. Ground lamb in Moroccan spices.

Spinach Briwats. filo filled savory pastry with Spinach, onion and feta.

Vegetable Briwats. filo filled savory pastry with carrots, leeks, zucchini.

From my cellar: 2000 Domaine de Marcoux Châteauneuf-du-Pape Vieilles Vignes. VM 93+. Bright deep red. Exotic aromas of jammy red fruits, cinnamon and smoke. Juicy, tightly wound and powerful, with brooding flavors of black fruits, minerals and mint. Quite different in style from the basic bottling, with a structural underpinning that’s rare for the vintage. Finishes very long and firm, with strong flavors of dark berries and spices and somewhat austere but ripe tannins. Should prove to be long-lived in the context of the vintage. (Eric Solomon/European Cellars, Charlotte, NC)

Seafood Pastilla. Baby Scallops, Shrimp, Calamari & White Fish. served over Rice Vermicelli with Moroccan Spices

Lamb Shank.

Paella Valencia. Saffron Rice, Shrimp, Calamari, Baby Scallops and Chicken. I guess it came south from Spain.

Lamb Tagine w/ Caramelized Onions and Almonds.

Chicken Tagine with Apricots.

Seabass. Someone likes it plain.

Halibut.

Argana Tree was pretty tasty. I can’t say that it was fast, or that the plating was modern and slick, but the food was enjoyable and we had a great time. It was certainly great to see everyone again after 2 years hiatus!