NINE-TEN spicing up Thanksgiving

La Jolla’s NINE-TEN Restaurant will prepare a special, three-course dinner on Thanksgiving. It will be served from 3 p.m. to 8 p.m.

Chef Jason Knibb explained that the “style here at NINE-TEN is to keep the menu simple and fresh, while still innovative and elegant. It’s easy to offer traditional turkey with stuffing and gravy, but we still need to stay true to who we are. So the menu incorporates the holiday traditions, but bringing in our signature style.”

It will feature free-range Diestel turkey with roulade, chestnut-sage stuffing, braised greens, potato purée, garam masala orange-cranberry relish and herb gravy.

As a second course option, diners can select a whole branzino served with blood orange, pickled yellow beets, fennel, farro, swiss chard.

“The branzino, while not a Thanksgiving staple, is family-style, which is what the day is all about,” Knibb said. “My wife doesn’t eat meat so our tradition is turkey and branzino. The menu is what I would serve my family.”

For dessert, Pastry Chef Jack Fisher incorporates the flavors of the season.

“In San Diego, we have the best farmers around and develop our menus around their harvests,” he said.

His cream cheese panna cotta will be served with house-made carrot and walnut sorbets or diners can select a warm pear tart incorporating fennel and tangerine flavors.

And to make the choice harder, NINE-TEN’s signature dessert  – Half-Baked Chocolate Cake — is the third option with a special treat. A menu wouldn’t be a menu without it, but Fisher will be spicing it up with some pumpkin flavors in the spirit of the season.

The cost for the three-course meal — with Spiced Pumpkin Soup or Fall Fruit Salad to start — is $55 or $70 with wine pairings with each course. Children under 12 are $18. Reservations are required and can be made by calling (858) 964-5400 or online at

Stories and announcements on this page support the businesses that advertise with this newspaper.

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Posted by Phil Dailey on Nov 10, 2010. Filed under Business Spotlight, Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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