As many were, I was shocked and disappointed to hear the last month’s announcement of the demise of Gourmet Magazine. I am still baffled. The obvious production cost, and the consumer’s tendency to lean toward things that are more approachable and earthy in the financial decline are well understood. But the decision to drop Gourmet over so many others, I don’t completely comprehend. I just hope that the immensely talented people who made Gourmet such beautiful publication are being pulled left and right by others to continue the legacy (hopefully by Jon Stewart’s new magazine!).
I am holding on dearly to the few copies of Gourmet that I have left, 2 of which being the thanksgiving issue from last year, and this year: the final issue. So in honor of the deceased grandmother of a food mag, our Thanksgiving menu this year will be inspired by the Gourmet Thanksgiving Issues.
The image on top, one of my favorite page of Gourmet ever, is from last year’s issue. Just so you know, our Thanksgiving table will look absolutely nothing like that.
It’ll probably look more like last year’s dinner, which was pretty clumsily put together, but it makes me imagine cartoon heart bubbles coming out of my head when I see these pictures-
I asked all my friends to bring a dish to make things easier for myself. But finding a main Thanksgiving dish for a couple of vegans is always a predicament. Having decided a long ago that we’ve been in this game for too long for tofurkey, I have yet to create a main dish that I was truly satisfied with. So this year, I am sticking with something familiar.
Shepherd’s pie. On the left is poblano potato gratin from last year’s issue, and on the right, shepherd’s pie from this year. Last year I made mashed parsnips and celery roots in lieu of the traditional mashed potatoes. I’m thinking about incorporating that, making it a bit more gratin-like, into the shepherd’s pie formula.
Matt, being a Southerner, needs to have some kind of collard greens, and this crazy thing from last years issue looks pretty perfect, so we will try to mimic. And of course there will be dessert, which will look a lot less nice than the picture above. I’ll try, but don’t expect too much, okay?
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As many were, I was shocked and disappointed to hear the last month’s announcement of the demise of Gourmet Magazine. I am still baffled. The obvious production cost, and the consumer’s tendency to lean toward things that are more approachable and earthy in the financial decline are well understood. But the decision to drop Gourmet over so many others, I don’t completely comprehend. I just hope that the immensely talented people who made Gourmet such beautiful publication are being pulled left and right by others to continue the legacy (hopefully by Jon Stewart’s new magazine!).
I am holding on dearly to the few copies of Gourmet that I have left, 2 of which being the thanksgiving issue from last year, and this year: the final issue. So in honor of the deceased grandmother of a food mag, our Thanksgiving menu this year will be inspired by the Gourmet Thanksgiving Issues.
The image on top, one of my favorite page of Gourmet ever, is from last year’s issue. Just so you know, our Thanksgiving table will look absolutely nothing like that.
It’ll probably look more like last year’s dinner, which was pretty clumsily put together, but it makes me imagine cartoon heart bubbles coming out of my head when I see these pictures-
I asked all my friends to bring a dish to make things easier for myself. But finding a main Thanksgiving dish for a couple of vegans is always a predicament. Having decided a long ago that we’ve been in this game for too long for tofurkey, I have yet to create a main dish that I was truly satisfied with. So this year, I am sticking with something familiar.
Shepherd’s pie. On the left is poblano potato gratin from last year’s issue, and on the right, shepherd’s pie from this year. Last year I made mashed parsnips and celery roots in lieu of the traditional mashed potatoes. I’m thinking about incorporating that, making it a bit more gratin-like, into the shepherd’s pie formula.
Matt, being a Southerner, needs to have some kind of collard greens, and this crazy thing from last years issue looks pretty perfect, so we will try to mimic. And of course there will be dessert, which will look a lot less nice than the picture above. I’ll try, but don’t expect too much, okay?
