< Previous10 COASTMONTHLY.COM | NOveMber 2023 I have a confession. This month, I asked readers a question I can’t answer myself. I’ve given it a lot of thought and I’m still stumped. The question is: If you could invite any person, famous or other- wise, to Thanksgiving dinner, who would it be and why? I marveled at the swiftness and certainty of the answers. But here I am, writing this with that “Jeopardy” waiting tune in my head. The problem, I think, is choosing one from among the constellation of interesting people I’d love to chat with over a good meal. Of course, like many readers, I’d love to have my parents at the table; my father ceremoniously carving the turkey after saying grace; my mother proud- ly overseeing the serving of her cu- linary conquests. While street football and TV parades were a big part of the day, the Thanksgiv- ing meal was a semi-formal affair that I still associate with pretty plates, a plaid dress with a bow at the waist and shiny shoes. The pomp and circumstance of those Thanksgivings past struck me as odd even then, considering relatives or friends rarely were involved. If no one is watching, are shoes at the table really necessary, my young self pondered. We might visit on other holidays, but Thanksgiving was always at home by un- bending parental decree. There would be no over the river and through the woods to grandmother’s house. With life comes loss and change and more people to love and my Thanks- giving Days reflect that. My family has grown and our gatherings include in- laws, nieces, nephews, their friends and friend’s friends. My sisters all adhere to the tradition of Thanksgiving at home. And those homes are farther away as siblings scatter. My husband and I have tried Thanksgiv- ing for two; it’s not the same. So, I can’t help but notice the burgeoning Friendsgiving phenomenon — Thanksgiving built around friends, rather than family. One year, with many young staffers far from family and homesick, we threw a newsroom Friendsgiving potluck. Honestly, I expected a “Charlie Brown Thanksgiving” with a hodge- podge feast of toast, pan-fried popcorn and jelly beans. I underes- timated the young crew. Each whipped up, or bought, a delicious Thanksgiving side dish. I learned a lot about their interests at that party, and I hope it took the sting from their loneliness. With that success and as years passed, I’ve made room for new people at the Thanksgiving table. Those include my husband’s nomadic (often weird) Army buddies, divorcées, people far away from home, unable to travel or estranged from their families, even a few whose cultures don’t celebrate Thanksgiving. So, if I could have anyone famous or otherwise over for Thanksgiving, who would it be? Whoever it needs to be, I suppose. LAURA ELDER Coast Monthly editor FROM THE EDITOR SETTING THE TABLE FOR NEW TRADITIONS This is the season of giving thanks and in that spirit, Coast Monthly team members would like to extend our sincerest gratitude to many key people who helped to make this issue happen. It isn’t easy preparing a full-course Thanksgiving dinner in September, but island Chef Brian Peper pulled it off spectacularly, creating a photogenic and delicious meal for our Friendsgiving feature. We’d like to thank his wife, Courtney Peper , for setting a beautiful table and scene and all her friends who made it a lot of fun and a genuine Friendsgiving. We’d also like to thank Corby and Lauren Broesche of Kai Custom Homes for arranging for us to photograph the Friendsgiving in a gorgeous Sunset Cove house they designed and built. And a special thanks to the owners of that house — Jana and Sean Austin — who graciously gave us use of their Galveston home for the feature. Another beautiful house and kitchen by Kai Custom Homes also is featured in Counter Culture in this issue on Page 46. A SPECIAL THANKSIS YOUR HOME MISBEHAVING? Perform a Forensic Review Mold | Moisture | Warped flooring | High humidity | HVAC failures | Odd smells Indoor health concerns | Contaminates | Staining | Water damage | Comfort issues Swollen trim | Building defects | Bad workmanship | Poor design | Mysteries "We had moisture and construction issues that NO one could solve or address - but Toner Home Matters DID. After diagnosing our issue, we followed the "prescription" we needed. We would venture to say that Toner Home Matters SAVED our home." SCHEDULE A CONSULTATION WWW.TONERHOMEMATTERS.COM Actual Google Review Find out what's wrong, why it happens, and what to do about it12 COASTMONTHLY.COM | NOveMber 2023 SHORELINES WE ASKED ON FACEBOOK: Ina Garten. I’d like to share a few things with her. Susan Chapa Henry Martyn robert. A staunch abolitionist, creator of robert’s rules of Order, and he chaired the board of engineers that designed the Galveston seawall. Hal Rochkind I would invite several really good friends who are not with us any more so I could give them one last hug and kiss. Our parents would certainly be in the group! Mary Ellen Doyle Julia Child. I want to see her spank the turkey in person. Mary Eisenhour Bass Julia Child. She could bring dessert! Saralyn Jacobson Richard Julia Child. Someone’s gotta cook. And Martha Stewart might just stress me out. Graham Gemoets virginia Woolf and William Faulk- ner. Stream of consciousness and what made them do it. Jeri Kinnear I think Oscar Wilde would make an enchanting dinner guest. He would charm all those present with his ribald tales, sharp witticisms and uncanny sense of humor. The more wine, the crazier it would get! Forest Riggs emmitt Smith so we could watch the Cowboys Thanksgiving Day game together. Scott Kusnerik My late father, late sister, late brother-in-law and their daughter, my late niece. They all died at such young ages and we miss them at our holiday celebrations, but we never forget them. Trudy Deen Davis If you could invite any person, famous or otherwise, to Thanksgiving dinner, who would it be and why? Frances Norma Powell. Donel Rourke Queen elizabeth I because she was so intelligent and brave to lead a small country into a mighty one. Kathy Whatley Paula Deen. Robert Darst Father John DeForke. I miss him so very much. He was like a ray of sunshine when he entered a room. At his funeral, everyone there thought he was their best friend. He had a church full of best friends. I never heard him giving a sermon that might hurt another human be- ing. He brought God’s joy wherever he went. I am anxious to find out all the goings on in heaven. Gladys Haak George Washington, the Father of our Country, because he began what we enjoy (or don’t enjoy) today! Jim McCurdy Composer John Williams — man I bet he has some great stories. Cindy-Kelly Seaton Marilyn Monroe. I would love to talk to her about her beauty secrets for her glowing skin. Stacey Gottlob Tom Hanks. I am intrigued by the characters he has performed over the years. I know he has wonderful stories to tell. Rick Wade Stephen Hawking in good health. I’d love to hear his theories. Steff Wells Novak Djokovic. Greatest athlete and human being of all time. Cynthia Popovich McEldowney My grandparents. Barbie Schwalm Miller My Dad passed in 2003 and my Mom in 2021. I would love to have them both at our family table in perfect health. What a happy day that would be! Stephanie Carreon Hernandez All of my ancestors that have gone before me. Sue Emmite Paula Deen or ree Drummond — love to be able to cook with someone and learn new ideas. Miss my Grandma. Beth McPherson James baker. Bobby Pope George Mitchell, just to hear his sto- ries and so he could see the progress on works he started in Galveston. Deanna Hepler Grissom rachel Maddow. Smart. Articulate. Historical scholar. Ability to connect “the dots.” Kitty Allen eve. We only get someone else’s ac- count. I would like to know the truth. Dawn Cloe FILe PHOTO: JeNNIFer reYNOLDSNeed emergency care? Visit houstonmethodist.org/er to fi nd emergency care near you. If you are experiencing a serious or life-threatening medical emergency, please call 911. AN EMERGENCY IS ALWAYS AN EMERGENCY Don’t Ignore Your Symptoms 24/7 It’s important to know where to go when unexpected injuries or illnesses occur. Whether you have a minor emergency or a life-threatening one, Houston Methodist provides state-of-the-art emergency care 24/7/365 to patients of all ages. We offer: • Board-certifi ed emergency doctors • On-site laboratory • Full-service X-ray, CT and ultrasound • Private treatment rooms • Admission to Houston Methodist Clear Lake Hospital, if needed 45 225 146 96 528 518 270 2351 HOUSTON METHODIST CLEAR LAKE HOSPITAL Deer Park League City Houston Methodist Emergency Departments Houston Methodist Emergency Care Centers14 COASTMONTHLY.COM | NOveMber 2023 COASTMONTHLY.COM | NOveMber 2023 15 FEATURE FEAST YOUR EYES Plan ahead to host a successful and stress-free Friendsgiving story by LAURA PENNINO | photos by STUART VILLANUEVA F riendsgiving — a Thanksgiving celebration with friends — is gaining popularity. But because it’s a relatively new holiday trend, there’s no official playbook on how to host a fun, festive and mem- orable gathering. The earliest use of the word Friendsgiving goes back to a 2007 tweet, according to Merri- am-Webster dictionary. But some credit the TV show “Friends” for inspiring spending holidays with friends. Others credit a Baileys Irish Cream advertising campaign for elevating the term. First and foremost, a Friendsgiving meal can happen on any day in November or on Thanksgiving Day, which this year is Nov. 23. Hosts, hostess- es and guests might choose to include family, neighbors and co-workers or keep the event focused on “just friends.” Coast Monthly turned to private island chef Brian D. Peper and his wife, Courtney Peper, owners of Peper Productions, to cook up an amazing Friendsgiving meal, to share helpful tips and techniques, and to give all of us access to some of their favorite recipes to try at home. The Pepers met when Brian was working as a chef at the former Ocean Grill in Galveston. Courtney liked his dishes, the presentation of each meal, and, of course, Brian. So, the rest is history. The Pepers graciously prepared a delicious Friendsgiv- ing spread for Coast Monthly about eight weeks ahead of Thanksgiving at a beauti- ful beach house on Gal- veston Island. And they rounded up some friends to help enjoy the feast. White or cream table- cloths, linens, serving dishes and place settings keep the look easy and elegant. By working with the existing décor of the home in Sunset Cove on the island’s West End, Courtney created a subtle coastal aesthetic using shades of blue, cream and white. She shopped for inexpensive table accessories such as nap- kins, napkin rings and chargers from budget-friendly stores. Brian credits Justin Elmer Wilson, a Southern American chef and humorist known for his brand of Cajun-inspired cuisine, humor and storytelling, as a huge influence, he said. “I also learned how to cook from my mom and a friend’s mom,” Brian said. (Opposite) Courtney and Brian Peper host a Friendsgiving gathering in Sunset Cove on Galveston’s West End. Courtney created a subtle coastal ta- blescape using shades of blue, cream and white while Brian, who is a private chef, prepared a traditional holiday meal with turkey and all the fixings.16 COASTMONTHLY.COM | NOveMber 2023 FEATURE Planning ahead makes hosting a Friends- giving lunch or dinner more enjoyable, less stressful and “team-like,” the Pepers said. If you’re planning to serve a turkey, be sure it’s thawed in the refrigerator in ad- vance of cooking day or secure a fresh tur- key that doesn’t require thawing. Plan on serving 4 to 6 ounces of turkey per person and be sure to let the roasted turkey rest before carving and serving. Brian prefers to slice the turkey into steak size portions to make it easier to serve. Check on dietary preferences in advance to accommodate vegans, vegetarians, pescatarians and others who are gluten or lactose intolerant. Brian also suggests allowing friends and guests to contribute an appetizer, a dessert, wine or an after-dinner sherry, or a fragrant and flavorful dessert-like drink. Brian recommends coordinating any side dishes, appetizers, cheeses and drinks in advance so the selections are balanced (Clockwise from right) Stacey Smith, from left, Lauren Broesche, Melanie Smith, Courtney Peper and Jennifer Dillard enjoy a glass of wine before their Friendsgiving meal; Stacey Smith offers a bite to eat to her husband, John; Lauren Broesche and Melanie Smith sam- ple a butternut soup topped with a raspberry ginger sauce; Chef Brian Peper carves a turkey he roasted for the Friendsgiving meal. COASTMONTHLY.COM | NOveMber 2023 17 and prepared in the correct portion sizes to accommodate the number of expected guests. Also, anticipate where your guests are likely to want to gather at your home. “Friends typically want to hang out in the kitchen where the action is, so it is important to have ample seating in or near the kitchen,” Brian said. “Decide if you, as the chief cook at home, want to allow guests to pitch in for tasks like chopping or peeling veggies, or if you prefer that they stay on the sidelines and visit.” The time of day for the Friendsgiving meal varies, with many gatherings starting about 2 p.m. or 4 p.m. Many hosts are open to having football games playing in the background on big screen TVs while others opt for their favorite music at a sound level that allows for conversation. If any or all of this sounds like too much to tackle yourself, catering or eating at a restaurant is always an option, Brian said.18 COASTMONTHLY.COM | NOveMber 2023 FEATUREBUTTERNUT SQUASH SOUP 2 large butternut squash 1 medium yellow onion 3 large cloves garlic 2 quarts vegetable stock 1 cup heavy cream 1 tablespoon ground cardamom 1 teaspoon ground turmeric 2 tablespoons olive oil Salt and pepper to taste Place olive oil in large sauce pot and sauté squash, garlic and onion until onions are translucent. Add stock and spices. Continue cooking until the vegetables are tender. Stir in heavy cream. Use an immersion blender or tra- ditional blender to purée the soup until smooth. RASPBERRY GINGER SAUCE 3 pints raspberry 1 cup water 1 1-inch piece ginger Zest of 1 orange Salt and pepper to taste Combine ingredients in a sauce pan. Bring to a boil over medium heat, then lower the heat and sim- mer until the sauce reduces and coats the back of a spoon. ROASTED TURKEY 1 20-pound turkey 1 bunch celery 3 large carrots 3 large yellow onions 1 handful thyme 2 tablespoons olive oil Salt and pepper to taste Season the cavity of the turkey with salt and pepper. Stuff it with the celery, carrots, onions and thyme. Use a basting brush or your fingers to rub the outside of the turkey with oil. Season with salt and pepper. Cook in a 275 F oven until the internal temperature of the turkey reaches 160 degrees. Let the turkey rest for 30 minutes before slicing. CRAWFISH STUFFING 2 boxes cornbread mix 1 large yellow onion, diced 2 green bell peppers, diced 4 stalks celery, diced 1 bundle green onions 2 pounds crawfish tails 1 quart chicken stock Salt and pepper to taste Bake cornbread according to pack- age directions and let cool. In a large mixing bowl, crumble cornbread, add diced vegetables and crawfish tails. Add chicken stock. Season with salt and pepper. Place in a rectangular baking dish and bake in the oven at 350 F until firm. CHARRED BRUSSELS SPROUTS 2 pounds Brussels sprouts, bottoms trimmed, cut in half 2 large shallots, sliced thinly 2 tablespoons olive oil Salt and pepper to taste Toss sprouts, shallots, olive oil and salt and pepper in a skillet and sauté on high heat until tender. BUTTERMILK PIE 1 2 ⁄ 3 cup granulated sugar 1 ⁄ 3 cup all-purpose flour 4 extra large eggs 1 1 ⁄ 3 cup buttermilk 1 teaspoon vanilla 1 9-inch pie crust, partially baked for 5-6 minutes Combine sugar and flour. Add eggs one at a time and blend. Add the buttermilk and vanilla. Pour pie mix into the partially baked crust and bake at 375 F for 45-55 minutes. Coast Monthly asked Brian Peper, who is available for private catering, to whip up a Friendsgiving feast. He prepared an oven-roasted, lightly seasoned turkey with crawfish stuffing along with all the fixings. And he graciously shared his recipes. COASTMONTHLY.COM | NOveMBer 2023 19 (Above) A Friendsgiving meal prepared by Chef Brian Peper features oven-roasted turkey with crawfish stuffing, raspberry ginger sauce, charred Brussels sprouts and more. (Opposite) Matt Mignerey serves up his meal.Next >