I love gathering with my family and friends for Thanksgiving Dinner at the coast. There is something so cozy and warm about this time of year at the beach. This year November has been so delightfully mild and sunny that is it hard to believe Thanksgiving is just a few weeks away. We all have memories of wild and windy Thanksgiving weekends perfect for storm watching, bundled-up beach walks, warm kitchens, lively football, and delicious holiday dishes enjoyed with family and friends.  Here are a few of my holiday favorites to kick off your Oregon Coast Thanksgiving.

Every Thanksgiving pre-dinner needs a little (or big) bounty platter to start the occasion off. I like to offer my guests an array of smoked seafood, pickled veggies, gourmet cheeses, and my Mother’s famous deviled eggs. I love the smoked salmon at Barnacle Bills in Lincoln City, choose from an impressive variety ranging from moist-and-meaty to more smoky-dry style. Garnish with crackers, capers and sour cream.  For pickled veggies head for Newport’s Saturday Market and sample the Bread and Butter Pickles at Gingifer’s Kitchen. I also pick up a jar of their homemade savory or sweet Oregon berry jam (try raspberry chipotle) to top off a block of cream cheese for an instant holiday appetizer that you can pull together in a breeze.

Year after year, everyone’s favorite appetizer is the humble deviled egg, I top with fresh Dungeness Crab to create a luxury seafood treat. Boil your eggs (careful not to over boil) and cool so they are easier to work with. Peel, cut in half lengthwise and remove the hard yolks to a bowl (arrange white eggs on bounty platter). Crush yolks with a fork and add to taste: mayonnaise, Dijon mustard, a little apple cider vinegar, curry, salt, and pepper. Taste as you go to get the consistency and flavor you desire. You can also go a little savory by adding some dill pickle relish, or sweet by adding sweet relish. When the filling is perfectly delicious fill all the eggs, sprinkle with paprika, and top with a little spoonful of fresh Dungeness Crab from South Beach Fish Market in Newport.

When looking for a home to purchase, the kitchen is always scrutinized for our daily cooking needs, but it is also important to make sure the kitchen works well for holidays and larger gatherings. Is the kitchen big enough for the guests to hang-out in the kitchen? (because this is always where the guests want to be)! Is there a kitchen bar where guests can hang out and have fun close by while the cooks pull things together? For larger and more informal gatherings the bar can be a big plus as it can be converted to a banquet for easy serving.

Check how the kitchen is laid out. Does the kitchen have dual ovens so you can be roasting multiple dishes at once? How are the prep and sink areas laid out? How many people can comfortably work together in the kitchen? is there enough counter space for different prep stations?  Try to imagine how the prep work (and clean-up) flow will be with more than just a couple people cooking. How about storage? Is there plenty of cabinet and pantry storage for all your service ware, entertainment, and cooking gadgets? Look around, how is the lighting and view? The kitchen should be welcoming and warm, bright and easy to work in, a place you enjoy spending time in.

If you have not had the pleasure of enjoying Thanksgiving at Home on the Oregon Coast, this needs to be on your bucket list! You can give it a try by renting a fully equipped holiday beach home through a professional vacation rental company such as Vacasa.com or check out the above kitchen, or a full list of properties for sale at Homeoregoncoast.com.  We are ready to help you make your holiday dream come true.

Happy Holidays!

Leslie Dressel, Realtor & Foodie

Team Home Oregon Coast

Kelly Right Real Estate

1273 SW 51^st Street, Lincoln City, OR 97367

Cell 541-921-0296

[email protected]

“I joined the awesome Team at Home Oregon Coast this summer. I have recently moved back to Salishan after working in real estate and for Oregon wineries for the past decade up in McMinnville. Previously, I co-owned and managed The Bay House restaurant, where I learned my love of fresh seafood and making deviled eggs in large quantities.”