Peter prepared a sumptuous French-inspired Thanksgiving dinner spread for his parents and me.
For appetizers, we started with Tomato w/ mozerella cheese in Olive oil and Balsamic Vinegar, as well as an irresistibly rich Garlic broth. For the entree, a seasoned turkey from the oven cooked to perfection. Sides included bread stuff, garlic mash potato, and caramelized carrots. Finally for dessert, home-made vanilla creme brulee topped with fresh raspberries!