Cookbook Club: A Holiday Menu Inspired By The Gluten-Free Grains Cookbook

I inherited my love of entertaining from my mother and her mother before her. Their balance of grace and hospitality inspired me to experiment in the kitchen and to share my table. This passion for sharing and bringing people together is the heart of my book, The Gluten-Free Grains Cookbook.

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Pheasant Confit for a Wintry Gathering

I find so often with the slow, intentional labors of love, the pieces start to fall into place and exceed even my obsessive planning. This gathering centered around a bird. Beyond the decision to confit a bird (a first for me), I felt a different sort of reverence for this bird. I didn't just pick up a plasticized cut of meat from the neon-lit cooler. Our friend waited in the cold (this is one part of hunting I do not understand), hunted this bird, plucked its painterly feathers and [mostly] cleaned it (Josh, you could have been a bit more thorough, but we'll allow it). We foraged winter branches, berries and greens from our dog's happy place, which became a centerpiece backdrop for the pheasant feathers. We set the table, dimmed the lights, and the dining room felt pleasantly small and cozy as it brimmed with friends new and old and laughter.

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