Feeling Thankful at M'tucci's
/Before we dive into some Thanksgiving food favorites from the M’tucci’s family, there is a PIE ALERT!!!
You have until we close on Sunday to order one or two of Chef Brianna’s incredible Thanksgiving Pies. Choose from an Old Forester Bourbon Pecan Pie with Vanilla Whipped Cream ($20) and Pumpkin Pie with Ginger Whipped Cream and Pumpkin Seed Brittle ($18).
Order your pies by calling the location where you want to pick up. Ordering deadline is 11/20 and pick up days are 11/22 after noon and 11/23 after we open.
While turkey is a centerpiece for most Thanksgiving tables, there is a wide variety of side dishes, both creative and traditional. An informal survey of the M’tucci’s family concluded that green bean casserole is the most common item on their Thanksgiving table.
Two years ago, Chef Cory created a green bean casserole for our Thanksgiving meal kit. You can search online for a recipe for Green Bean Casserole made with Creamy Mushrooms and Fried Leeks. It will be a cut above the usual casserole with canned onion soup.
Potatoes take many forms at Thanksgiving: scalloped and mashed, savory or sweet. Maybe you prefer roasted fingerling potatoes or enhancing your mashed potatoes with horseradish or garlic?
M’tucci’s Family members remember their family favorites:
Company President John Haas: “Thanksgiving meal is really separated into two things. The first, Turkey, is a sacred ritual to me. It’s always brined for 48 hours and then it is either smoked or roasted. The second is the sides, which stuffing is probably the most loved by me. It seemingly is the only time all year it ends up on a plate of mine. As the years have piled up being in New Mexico, red chile has become the other must have. Does Red Wine and Whiskey count as a side?”
Partner/Company Chef Shawn Cronin: “We always had braised mushrooms, sautéed zucchini with cheddar cheese, stuffing, sweet potatoes with marshmallows (we make Michelle make the marshmallows every year) canned cranberry, mashed potatoes.”
Catering Director Taña Martinez: “Mom’s candied yams with marshmallows, pineapple and pecans has always my favorite when it comes to sides. The marshmallows are always toasted perfectly and the center is soo ooey gooey and delicious.”
Founder Jeff Spiegel: “Carrot soufflé, lighter than sweet potato with marshmallow. Katie’s citrus cranberry sauce is delicious with stuffing and a bit of turkey.
Founder Katie Gardner: “When I was a kid, my grand parents had a cook and she made a fudge sauce over fresh ice cream. I have dreamt about it, and sampled many in search of its equal for 70 years and have never found it.”
Managers Ernest Nuñez and Arcy Law both said the green bean casserole was a family favorite. Arcy said they also always had oyster stuffing.
Chef/Partner Cory Gray: “I would have to say the favorite is a toss up between the family homemade stuffing and scalloped potatoes. Roasted Brussel sprouts a definite.
Company Vice-President/Partner Austin Leard: “Dating Latina women most of my life, mashed potatoes and red chile was always a favorite of mine at their family's house. I could always fill an entire plate with Ham, green bean casserole and stuffing at Grandma's house though.”
My Midwestern family’s Thanksgiving dinners were pretty traditional with roast turkey, mashed potatoes and candied yams (I know - adding sugar to sweet potatoes - go figure). Oysters are a traditional East Coast item, but they showed up at our table as scalloped oysters. Only my father and his mother would eat them. Now, I love them. My fondest family memory was my grandmother and her sister in the kitchen lovingly arguing about the gravy: “it’s too thin, no it’s too thick, it needs more salt - no, it needs more cooking.” The knowledge that they were sneaking shots of vodka in the kitchen made the exchange more hilarious.
This year we are planning to cook a rib roast; roasted brussel sprouts with bacon, onion, olive oil and parmesan; braised bitter greens; and garlic mashed potatoes or twice-baked potatoes. I’m thinking I’m becoming Italian!
We hope you and your family enjoy comfort, love and good health during this holiday season.
As always, we will be closed on Thanksgiving, Christmas Day and New Year’s Day.
The M’tucci’s family is so thankful for your tremendous support. We look forward to seeing you soon. Grazie Mille!
Whiskey Flight at M’tucci’s Italian
Available all week through Wednesday
M’tucci’s and New Mexico United
New Mexico United’s Sergio Rivas stopped by the Pastry Palace to learn about all of the details that go into making our Thanksgiving Pies. He said he would come back to help. However, after Executive Pastry Chef Brianna Dennis told him she and her team will make 300 pies in two days, he might have changed his mind!
Weekend Specials
M’tucci’s Italian
Ravioli - Ricotta/Goat Cheese/Thyme filling, Ground Italian Sausage, Spicy Marinara, Spinach, Pecorino, Basil $27
24 oz Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $41
Pan-Seared Ocean Trout - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33
Braise - Pineapple Rosemary Shrub Sackett Farms Pork Belly, Creamy Vegetable Risotto, Green Peas, Carrots, Red Onions, Red Pepper Pineapple Relish, Micro Greens $27
Weekend Cocktail
American Pie -Old Forester 1910, Liquid Alchemy Apple Spice, Fresh Lemon Juice, Walnut Bitters, Egg White
M’tucci’s Moderno
14 oz. Ribeye - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39
Pan-Seared Mahi Mahi - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $29
Seafood Linguine - Patagonia Pink Shrimp, Black Mussels, Clams, Roasted Artichoke, White Wine Clam Sauce $23
Weekend Cocktail
Pumpkin Pie Tini - Absolute Vanilla Vodka, Creme de Cacao, Pumpkin Puree, Half & Half, Honey Simple Syrup, Graham Cracker Rimmed Glass topped with Whipped Cream
M’tucci’s Twenty-Five
14 oz. NY Strip - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36
Pan-Seared Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $43
Weekend Cocktail
Butter Beer - Butter Popcorn Vodka, Baileys, Caramel, Coke, Cream
M’tucci’s Bar Roma
Pan-Seared Barramundi - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $34
Frutti di Mare - Black Mussels, Sea Scallops, Pink Patagonia Shrimp, White Clams, White Wine, Spicy Rosso Sauce, House Linguine, Fresh HErbs and Lemon Zest $39
Weekend Cocktail
Bumboozled - Bumbu Rum, Giffard Banana Liqueur, Fresh Lime Juice, Simple Syrup, Allspice
Live Music for November
M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm
11/20 John Martinez
11/23 Ron Martinez
11/27 Shane Wallin
11/30 Oscar Butler
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
11/18 Matt Jones
11/25 Rob Martinez
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
11/18 Lani Nash
11/25 Alex Long
Thanks for reading. See you next Friday. Ciao!
