November 1, 2025

Every year I feel torn about Thanksgiving. I love the holiday, the pause for gratitude, and the ritual of sitting down to a turkey dinner with people I love. But if I’m honest, I’ve grown weary of the traditional treatment. Turkey can be dry, pumpkin pie can be dull, and don’t get me started on green bean casserole. (It’s not even in season.) This year I decided to take a different route: move with the spirit of the season, keep the icons, but infuse the menu with the magic of Italian flavors.

To get my guests in the mood, Rosmarino Royale is an aperitif that really sets the tone. I steep fresh rosemary overnight in Italian vermouth sweetened with allulose, then serve it with a splash of bubbly in a Nick & Nora glass, garnished with a rosemary sprig. The drink is herbal, sparkling, and exactly the kind of sip that invites you to slow down and linger. It pairs nicely with the starter of seared scallops with a sundried tomato in agrodolce. Sundried tomatoes are naturally sweet, so I mince them finely and stir them into the pan juices with a splash of red wine vinegar and a drizzle of extra-virgin olive oil. To finish, a scatter of Italian parsley, because in Italy, parsley and seafood are inseparable, practically a rule. The result is light and fresh, a perfect starter in keeping with flavors to come.