Follow us
Mobile

Thanksgiving

Monday, November 23, 2009

Want to give on Thanksgiving?

Posted By on Mon, Nov 23, 2009 at 3:23 PM

Homemade baked desserts are needed for The Charlotte Rescue Mission Thanksgiving Day Extravaganza. Drop off your desserts at the Mission on Wednesday, November 25 all day or Thanksgiving Day, Thursday, November 26 until 9:30 a.m. The Charlotte Rescue Mission, Rebound campus, 907 West First Street. 704-333-HOPE.

Tags: , , , ,

Friday, November 20, 2009

More Turkey

Posted By on Fri, Nov 20, 2009 at 10:52 AM

Eat Here Now, 2016 Ayrsley Town Boulevard, has a Thanksgiving meal for six people for $49.99 plus sales tax. Dinner includes 2 pounds of sliced turkey, 2 pounds of homemade dressing, 8 ounces of turkey gravy, cranberry sauce, 3 quarts of a side item and rolls or cornbread. Sides include green beans, corn, sweet potato casserole, mashed potatoes, green bean casserole and new potatoes. Pecan, chocolate pecan, pumpkin or sweet potato pies are $7.99. Dinners may be picked up from 8 a.m. until noon on Thanksgiving Day: 704-499-9999 or www.eatherenownc.com.

Tags: , , , ,

Thanksgiving at home: Chef Adam Long of Big Daddy's Burger Bar in Ballantyne

Posted By on Fri, Nov 20, 2009 at 9:19 AM

We’re asking executive chefs at local restaurants what dishes they’ll have on their Thanksgiving menu … at home.

Executive Chef Adam Long of Big Daddy's Burger Bar in Ballantyne shares his kicked-up, Americana-style/untraditional Thanksgiving day menu with us. On his turkey-day table will be:

Fried turkey with a peanut butter dressing injection

Cornbread stuffing

Mashed potatoes with giblet gravy

Green bean casserole

Collard greens

And for dessert ... Tequila

Mmmm ... Not sure what sounds better: The fried turkey with peanut butter dressing injection ... or the tequila dessert!

Tags: , , , , ,

Thursday, November 19, 2009

Thanksgiving at home: Chef Bruce Moffett of Barrington's Restaurant

Posted By on Thu, Nov 19, 2009 at 9:51 AM

We’re asking executive chefs at local restaurants what dishes they’ll have on their Thanksgiving menu … at home.

Owner and Executive Chef of Barrington's Restaurant Bruce Moffett started his Thanksgiving tradition about five years ago.  Each Thanksgiving, he invites all his friends (which includes employees) to his house.  Let's hope he has a big table because he expects as many as 30 people at this year's feast!

His friend Mike, chef at Caramel Country Club, is in charge of the turkeys (note the plural) and gravy. Moffett is in charge of the mashed potatoes and dressing (his trick is to use lots of sage and a little Italian sausage). In addition to that, there is a huge variety of dining options because the rest is potluck-style with each guest bringing a dish that represents a tradition in their house growing up. What a great idea.

It's not all about the food though ... there's lots to drink too. His guests will start with a glass of champagne, and as the night progresses, Moffett usually breaks into his wine collection. There's no holding back here, sometimes he gets carried away and opens some pricey bottles.

Sounds like a royal feast at the Moffett residence, no? I'd expect nothing less from the executive chef of a top-rated ZAGAT restaurant, I guess.

Tags: , , , ,

Wednesday, November 18, 2009

Thanksgiving at home: Chef Scott Wallen of Upstream

Posted By on Wed, Nov 18, 2009 at 12:20 PM

scott

We're asking executive chefs at local restaurants what dishes they'll have on their Thanksgiving menu ... at home.

Scott Wallen, executive chef at Upstream, will be cooking at the restaurant as well as home this year, with help from local chef at Mama Ricottas Tom Dyrness. So far, his Thanksgiving menu includes a cider brined turkey with ginger braised white sweet potatoes, chestnut and duck sausage stuffing, cranberries with tangerine and there are more dishes to come.

Ooooo. Scott, where do you live? I am coming over!

Tags: , , , , , , , ,

Recent Comments

© 2016 Womack Newspapers, Inc.
Powered by Foundation