It’s hard to believe Thanksgiving is upon us. Like many of you, thoughts turn to preparing the feast and spending precious time with family and friends. Our tradition is pot luck of sorts, with family members each bring a dish.

This year I am trying a new recipe I found in the Williams-Sonoma Thanksgiving Guide. It originates from the world-renowned Blackberry Farm in Tennessee’s Great Smoky Mountains. The Wild Mushroom and Root Vegetable Gratin calls for Brebis, a creamy sheep’s milk cheese made on the Farm. I am planning to substitute goat’s milk cheese which should provide a similar consistency. Check out the recipe here:

http://www.williams-sonoma.com/recipe/wild-mushroom-vegetable-gratin.html

From all of us here at CCW, Happy Thanksgiving!

Laura