That time of year is upon us once again. The calendar shows November and the 4th Thursday of the month is just about here.  This annual tradition of Thanksgiving Day, celebrated joyously in the United States reaches far back in our history as a day of reflection and a time to pause and gives thanks.

Looking back through cultural history, one can find global ties to various celebrations and events where societies gathered offering praise for fruitful harvests, freedoms and prosperity.  It is out of these celebrations that each family can trace traditions that today we hold close to our hearts, these same family traditions that we welcome with open arms each year on Thanksgiving Day.

As a young cook in Napa, California, Thanksgiving Day became very special in its own way.  For many of us, family was far away and schedules really didn’t allow for travel or thoughts of a short vacation.  To keep a sense of family and a strong bond between us, most of the restaurant staff gathered creating our own version of the traditional Thanksgiving Day feast.  Each of us contributed to the meal by making a special dish that we grew up with representing our heritage.

Today, I still hold on to the wonderful memories of years past by bringing my version of those Thanksgiving dinner recipes created by my dear friends and fellow chefs to our family’s Thanksgiving Day festivities.  In addition to traditional staples such as turkey, stuffing, mashed potatoes, gravy, corn and cranberry sauce, the restaurant and Italian culinary influence in my cooking certainly can be found on the table.  The day wouldn’t be the same without having an antipasto platter filled with Prosciutto, artisan salami, pepperoni, olives, roasted peppers and assorted cheeses to welcome guests.  Other favorites include Roasted Brussels Sprouts and Roasted Acorn Squash, both paired with crispy Volpi Pancetta. To top it off, the meal wouldn’t be complete if we missed the Bracciole and Creamy Polenta, This recipe can be found in our Italian cookbook we recently released called Authentic Volpi.

As time passes I’m sure the ‘traditional’ menu will begin to vary with new requests from the family, inspiration of new recipes and even travels to visit with family and friends.  I can say, without a doubt, the one thing that will never change will be the celebration and meaning behind this very special day.

I am truly grateful for all of life’s experiences to this point and embrace the adventure in future awaiting me.  I am thankful for my wife, son and each of our families in addition to my friends and colleagues that motivate me each and everyday.  I am thankful for this great country and the freedom it provides.

To all – Happy Thanksgiving! (Happy ‘Giorno del Ringraziamento’)

Grazie mille,

Chef Michael