A young couple celebrate their first Thanksgiving with good friends and a great feast.

The Menu
Grilled Oysters with Compound Brown Butter
Roast Turkey with Maple-Mustard Glaze and Pan Gravy
Wild-Blueberry-and-Cranberry Chutney
Brown-Sugar-and-Bacon-Glazed Brussels Sprouts
Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts
Warm Spinach Salad with Shiitake Mushrooms and Red Onion
Twice-Baked Potato-and-Raclette Casserole

Brine and Butter
Guests enjoy a spread of flash-grilled oysters, which pop open after just minutes on the fire, revealing creamy, still-briny oysters that everyone devours straight from the shells. Brown butter is gilded with red onion, lemon, and fresh herbs for the topping.

A Wonderful Warmer
Using the aperitif wine Lillet Blanc makes mulled wine feel fresh again. Here, it's brightened with orange and lemon, and spiced with black pepper, cinnamon, cloves, and cardamom.

Let's Coast
Once guests arrive, everyone pitches in with the meal. Alex Boutin, a Portland native who now lives in New York City, pours drinks. Kerry Hanney, a local baker known for her naturally leavened breads, preps sourdough stuffing, while Storms dishes out a wild-blueberry-and-cranberry chutney. And Meg helps make a potato-and-raclette casserole, similar to the fondues Storms ate during childhood years spent in Luxembourg, where their dad worked for a time. Then the gang throw on coats and walk to a nearby beach for oysters grilled over an open fire, complete with warm blankets and ice-cold Maine-brewed OxBow Farmhouse pale ale. “It’s pretty easy to pull off—you don’t need much more than oysters and the grate from your grill,” Storms says.
Back home, the feast continues. There’s just one hitch to the day: Greenwald wanted to harvest a wild turkey for the meal, but came up short in the hunt. “I see big ones right in our woods all the time,” he marvels. “Next year, I’ll get one for sure.”
Party Snapshots
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Friends—and florists—Meghan Hunter (left) and Molly O’Rourke of the local One & Supp design studio stand in front of the barn, under a dried wreath that they designed for the day.
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Greenwald lays down wood for a fire on the beach.
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Kerry Hanney, founder of Night Moves Bread + Pie, in Biddeford.
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Storms and Greenwald welcome their friend Daniel Filson before changing and heading to the shore.
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Storms’s younger sister, Meg, sits in front of an ornate screen (a flea-market find!) with a glass of mulled Lillet wine.
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Friend and self-appointed wine server Alex Boutin.
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Friends—and florists—Meghan Hunter (left) and Molly O’Rourke of the local One & Supp design studio stand in front of the barn, under a dried wreath that they designed for the day.
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Storms and Greenwald welcome their friend Daniel Filson before changing and heading to the shore.
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Greenwald lays down wood for a fire on the beach.
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Storms’s younger sister, Meg, sits in front of an ornate screen (a flea-market find!) with a glass of mulled Lillet wine.
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Kerry Hanney, founder of Night Moves Bread + Pie, in Biddeford.
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Friend and self-appointed wine server Alex Boutin.
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