Cocktail Hour + Hors D’oeuvres


Cava and Pomegranate Aperitif


Oysters 2 ways, Clams in Gumbo, Salumi Salami


The Main Event


New Orleans Red Beans & Rice Stuff Turkey with Sazerac Gravy


Cornbread Stuffing with Jalapeño and Andouille


Country Ham and Truffle Gravy

Clinton’s Hashbrown Frittata with Collards


Escarole Salad with Pomegranates and Cajun Pecans


Dirty Sweet Potatoes


Baked Golden Mashed Potatoes


Corn and Hominy Maque Choux


Cranberry + Satsuma Orange Chutney




Honey-Whiskey Cake with Bourbon Chantilly

Susi’s Dessert


Mario’s Thanksgiving Day Schedule


9AM: make gravy, boil gold potatoes, make cranberry + satsuma orange chutney


10AM: clean escarole, clean pomegranates, toast pecans with cayenne


11AM: make dirty spuds, make salad dressing


12PM: light pizza oven, prep maque choux and collards


1PM: have a beer! you deserve it!


2PM: ice the wine and bevies, open red wine


3PM: stuffing in the oven


3:30PM: turkey in oven


4PM: spuds in oven


4:30PM: maques choux on collards and in oven


5PM: turkey out of oven, prep oysters


5:15PM: serve cocktails and hors d’oeuvres to guests


5:30PM: toss salad, collards out, finish spuds, carve bird


6PM: dinner is served!

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