Master sommeliers Lindsey Geddes and her husband, Steven Geddes, aren’t big fans of turkey or traditional Thanksgiving fare. “We are on the same page with Martha Stewart in regard to pumpkin spice. … It’s for basic bitches,” Lindsey says.
After many hours serving up amazing Thanksgiving meals at Charlie Palmer Steak in Four Seasons Las Vegas, where she is the wine director and he is the master sommelier/executive chef, the two retire to their Las Vegas home to enjoy a romantic dinner.
“Fire is a common theme of our family dinners,” Lindsey says. “We will set up a table next to our living room fireplace and prepare something over our backyard grill.”
This is the start of the switch up, where pork often replaces turkey and farmers market finds set the rest of the holiday weekend’s culinary tone. After the big day, Lindsey and Steven and their son, Laird, head to their family’s ranch in Prescott, Arizona to cook dinner with her parents and sister.
“The Prescott Farmers Market is sensational,” Lindsey says. “We hit it up for goodies on Saturday for dinner that night and the rest of the weekend.”
Last year they enjoyed dry-aged rib eye with grilled wild mushrooms and asparagus, paired with her favorite rosé Champagne, Paul Bara. They also found a 20-pound Native American ancient Cushaw squash, which quickly became the focus of the weekend.
“We cut it in half, rubbed the inside with EVOO and a curry salt seasoning that we got at the international market and threw it on the outdoor fire pit with the pork.”
The squash was paired with pork, which was also rubbed in the same curry-salt seasoning. To accompany the meat, they made a quince chutney—a simple preparation of onion, garlic, chili flakes, vinegar, sugar and salt. This was served with a spinach salad tossed with goat cheese (made in Nevada), dried cranberries and pistachios, and dressed in homemade mustard vinaigrette.
(When they returned to Las Vegas, they planted the squash’s seeds, and this Thanksgiving they are feasting on a 17-pounder grown in their garden.)
Naturally, drinking is always part of the equation and last year was no exception.
“Prescott has an amazingly affordable little liquor store called Lloyd’s [Liquors]. They have a pretty eclectic selection for two master sommeliers to have fun in,” Lindsey says.
They also picked up a few bottles of local wine from Del Rio Vineyards, located in Paulden, a neighboring valley close to their ranch.
“The wine was made from the Phoenix grape of German origin that is similar to chardonnay, which paired excellently with our food,” Lindsey says. “Dessert was s’mores over the fire with Manhattans and stories.”
The rest of the agenda is rounded out by sunsets, watching the cows come in and tending a burning fire—a scene they are happy to repeat over and over again.