Four-Star Restaurant Delivers Thanksgiving Dinner

After the sell-out success of its 2006 and 2007 online Thanksgiving dinners, the Four-Star Flagstaff House Restaurant is again offering its unique culinary creations shipped fresh to your door just in time for Thanksgiving 2008. Executive Chef and Partner Mark Monette, whose culinary creations have been featured on Food Network and in The New York Times and USA Today, has hand-crafted a delicious, upscale version of the traditional Thanksgiving dinner that will serve up to six people this holiday season.

Available online from Colorado’s most award-winning restaurant, this holiday dinner includes succulent turkey, port wine sauce, creamy gratin of thin sliced potatoes, brioche stuffing and French almond cake with rum pumpkin anglais.

“Over the last two years, the response to our online Thanksgiving dinners has been great. We’ve sent meals as far west as Hawaii and as far east as New York,” said Chef Monette. “This year’s feast features an organic, free-range turkey with seven deluxe accompanying dishes, sauces and trimmings shipped overnight from our kitchen to yours. The fresh turkey is prepped and ready to cook. Everything else is heat, serve and enjoy.”

The Flagstaff House Restaurant, recipient of the Wine Spectator Grand Award for 24 consecutive years, is the only gourmet restaurant to offer a complete Thanksgiving meal that can be ordered online and prepared with ease on Thanksgiving Day from the comfort of your home. The complete dinner along with the Flagstaff House’s after-dinner coffee and tea service is only a few clicks away at www.shopflagstaffhouse.com.

TO ORDER

To ensure adequate quantities are available for delivery in advance of the Thanksgiving holiday, orders must be placed by November 20, 2008. Order online at www.shopflagstaffhouse.com, or by calling the restaurant at (303) 442-4640. Available while supplies last.

The complete handcrafted gourmet dinner will serve up to six people. The cost for the complete meal is $178 plus overnight shipping and handling charges. All orders will be shipped fresh on Monday, November 24, 2008 to arrive in advance of Thanksgiving.

Note: Chef Monette’s 2006 & 2007 Thanksgiving meals sold out quickly so place your order soon!

Chef Monette’s Thanksgiving Dinner
FIRST COURSE
· To tease the palate, Chef Monette presents a first course of Colorado-grown organic roasted butternut squash soup, gently seasoned with winter spices. Just heat and serve.
MAIN COURSE
· Fresh, organic free range turkey with Chef Monette’s personally prepared seasoning pack, ready to roast. Allow about 2 ½ - 3 hours roasting time.
· To accentuate the turkey’s juices, Chef Monette has included his specialty port wine sauce, which is an all natural veal reduction sauce that contains no additives or preservatives. Before shipping, this signature sauce goes through a 24-hour reduction process at the restaurant to give the sauce its beautiful sheen, flavor and texture. Just simmer and serve.
SIDES
· Accompanying the succulent turkey is a creamy gratin of thin-sliced Yukon Gold and sweet potatoes, carefully layered and blended with nutmeg, tarragon and cream. Allow about 45 minutes warming time.
· Especially for the holiday, the Monette family is sharing its traditional dressing made from brioche bread and expertly seasoned with sage, rosemary and thyme. Allow 45 minutes warming time.
· In place of traditional cranberry sauce, Chef Monette’s online Thanksgiving dinner includes a unique tomato jelly made from a family recipe of fresh tomatoes, sugar, white wine vinegar, and cinnamon and clove-infused lemon rind. Ready to serve.
· The Flagstaff House’s superb dinner rolls complement the meal. Ready to heat and serve.
DESSERT
· Rounding out the online Thanksgiving dinner is Chef Monette’s French Almond Cake topped with Rum Pumpkin Anglais. This dessert draws rave reviews from Flagstaff House diners. Ready to serve.

ABOUT CHEF MARK MONETTE
Chef Monette’s culinary experience includes working in several Four-Star restaurants in New York City and various Michelin Three-Star restaurants in France and the Orient, where he trained with several master chefs, including Bernard Hermman and Thomas Keller.

Chef Monette became Executive Chef and Partner of the Flagstaff House in 1985 and has been responsible for the restaurant's culinary delights ever since. His unique style of cooking incorporates French-American cuisine with Asian accents.

While at the Flagstaff House, Chef Monette has had the opportunity to prepare a special menu for the Emperor and Empress of Japan, Emperor Akihito and Empress Michiko, as well as the Prime Minister of Japan, Ryutaro Hashimoto, and his foreign ministers. The restaurant has also hosted many dinners for notable culinary dignitaries including Paul Bocuse, Angela Gaja, and Robert Mondavi.

ABOUT THE FLAGSTAFF HOUSE RESTAURANT
Celebrating 37 years, the Flagstaff House Restaurant has been providing award-winning mountainside dining with inspiring views of Boulder and the Front Range. Owned by the Monette Family since 1971, the Flagstaff House has one of the largest wine collections in Colorado, with more than 20,000 bottles and 3,000 selections.

Starting in 1983, the Flagstaff House has won the prestigious Grand Award each year from Wine Spectator magazine, signifying the Flagstaff House as one of the top restaurants in the world. Other prestigious awards include the Mobil Four-Star Award, the AAA Four Diamond Award and the DiRoNA Award. In 2004, the Flagstaff House became the first Colorado restaurant to be inducted into Nation’s Restaurant News’ Fine Dining Hall of Fame. Bon Appetit magazine named the Flagstaff House among its “Top 10 Favorite Outdoor Dining Spots” nationwide. The Flagstaff House was also featured on Food Network’s “Road Tasted,” hosted by Jamie and Bobby Deen.