Arthur and I hosted 20 friends and family at Chef Natalie Young’s EAT Summerlin.
Daughter Drew joined me to construct tree-scaled arrangements and deck the table with a stripe of bounty in gourds, dried colored corn, magnolia and pear leaves and two colors of Cymbidium orchids.
Turkey, two varieties of potatoes, two kinds of dressing, an abundance of vegetables, breads, salads, pasta and amazing desserts. DELICIOUS!
All agreed that it was the tastiest Thanksgiving ever.
