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The National Feast

Thanksgiving Day help for every cook (and non-cook)

Whether you plan to host Thanksgiving or just thank the person who does the cooking by handing over a thoughtful gift, help is readily available. The key is to plan ahead.

If you’re the sort of home cook who views the Thanksgiving meal as your annual championship game, then choose a winning bird to stack the odds of an epicurean victory in your favor. White Oak Pastures in Bluffton, Georgia, has raised American Standard Bronze turkeys in a kind manner where the birds are free to roam their pastured natural setting and live without
antibiotics or added hormones. (The breed is less susceptible to pathogens than some other types of turkeys.) White Oak Pastures’ turkeys are available in three sizes: small (8-12 pounds) for $75, medium (12-16 pounds) for $100 and large (17+ pounds) for $125. Shipping costs are calculated per mile per pound. To order, call 229-641-2081 or visit the online store at www.whiteoakpastures.com.

If you’d rather lounge on the couch watching parades and football on TV than stand in the kitchen cooking, yet still want to serve a feast on your own dining table, then opt for Turkey To Go from .  Executive Chef Robert Gerstenecker will prepare Thanksgiving dinner of turkey, gravy, stuffing, mashed potatoes, green bean casserole, sweet potatoes, Brussels sprouts, a pumpkin pie and a pecan pie for $195 (plus tax and gratuity) that serves eight people. Deadline to order is Thursday, November 17 and pick-up is on November 24. To order, call 404-253-3840.

If you’re heading to someone else’s place, best not to arrive empty handed. Empire State South is offering Holiday Dessert Tiffins—which look like fancy steel lunch pails—filled with goodies like passion fruit caramels, rosemary kettle corn, fresh baked cookies and apple or pecan pies. Available in two sizes (standard for $35 and large for $45), the tin is a keeper that makes for a nice hostess gift. Orders must be placed at least 24 hours in advance because each is baked to order—though what’s inside is chef’s choice. “We have to use what is in our seasonal inventory,” says Jonathan Aherin, controller. But whatever they tuck inside is sure to be tasty. For more information or to place an order, call the restaurant at 404-541-1105.

Looking for an even easier option? Head to and let the pros do all the cooking and clean-up. The restaurant will be open on Thanksgiving Day from 11 a.m. to 7:30 p.m. A special three-course menu will be offering a choice of one appetizer, entrée and dessert ($39.95 for adults and $19.98 for children 12 and under, plus tax and gratuity). Reservations are recommended, call 404-873-7358.

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