October 20, 2015
 Thanksgiving Dinner 2015
*****
Take Home Dinner  from A Cook's Cafe

 

Hello Everyone --

 

Thanksgiving is the most traditional of all American holidays. This year we are mixing some favorites from past dinners and added a few new items to our choices -- and as always, prepared with local and sustainable ingredients from the farms close to us. 




The centerpiece of our menu is a wonderful Pasture Raised, Local Broad Breasted White Turkey from Springfield Farm in Baltimore County. Our turkeys will be brined (by us) and served fully cooked along with plenty of our turkey gravy. And, of course, all of the trimmings (some new additions this year) along with a selection of pies, Apple Struedel and our very special Cherry Bread Pudding with Whiskey Sauce.

As always, thanks for your support.

Read on!  Ready or not, the holidays are beginning!

Craig

Thanksgiving Dinner Take Home Menu
2015

It is my pleasure to offer to you the following Take Home Thanksgiving Dinner, fully prepared for you to take to your home (or another's), reheat and enjoy with your family and friends.  Full instructions are provided with your order.  This is our 14th Year of providing families with a wonderful A Cook's Cafe feast in their own home at Thanksgiving.

Thanksgiving is the most traditional of all our holidays and the following menu respects that tradition.

All turkeys are Free Range, Pasture Raised Fresh Broad Breasted White Turkeys from Springfield Farm in Baltimore County.  Just as in the first Thanksgiving, all ingredients are all local to our area.  Please make your choices as to soups, salads, dressings, sides and desserts and then call the Cafe at 410-266-1511 or email csewell@acookscafe.com to make your orders.

A 50% deposit will be asked when you make your reservation.  All orders will be available for pickup between 1 and 4 on Wednesday, November 25.

Any questions, please call.  We look forward to cooking for you this holiday season.  Also, look forward to our Holiday cooking classes, and some special treats with the Market Basket Program.

Very Best,

Craig
410 266 1511

Thanksgiving Menu,
November 2015

Soups
(Choose One for Everyone -- or -- To Each His Own)
Butternut Squash Soup with Cinnamon Croutons
Caramelized Fresh Tomato

Salads
(Choose One)
Hydroponic Red Oak Lettuce with Cranberries and Pistachios with Champagne Vinaigrette Dressing.

Field Arugula with Roasted Beets, Goat Cheese Medallions and White Balsamic Vinaigrette

Entree
Free Range, Pasture Raised Broad Breasted Turkey
with Giblet Gravy

Side Dishes (Choose Two)
Note:  All Orders come with Fresh Cranberry Relish with
Orange and Walnuts

Garlic Mashed Yukon Gold Potatoes

Roasted Harvest Root Vegetables with Cider Glaze

Butter Pecan Sweet Potatoes

Green Bean Casserole with Homemade Mushroom Sauce and Hand-Battered Onions

Sauerkraut with Black Caraway and Apples in Beef Stock

Dressings (Choose One)

Butternut Squash, Local Italian Sausage and Rye Bread

Corn Bread with Wild Mushrooms, Leeks and Hazelnuts

Bread

Brioche with Farm Fresh Butter

Desserts (Choose One)

Cherry Bread Pudding with Whiskey Sauce

Fresh Pumpkin Pie

Apple Struedel

Traditional Pecan Pie

$47.95 per person 
How to Order Your Thanksgiving Dinner
 
  1. Select Number of People to be Served
  2. Basic Selection
      1. Soup
      2. Salad
      3. Two Side Dishes
      4. One Dressing
      5. One Dessert
  3. Basic Selection is $47.95 per person
  4. Turkeys will be presented whole
  5. Additional Servings can be purchased as follows:
      1. Soups at $13.50 quart
      2. Salads at $4.25 per serving
      3. Entree by whole or half turkey
      4. Dressing by pound at $9.25/lb
      5. Desserts at $19.50 per pie
      6. Side Dishes at $4.25 per serving
  6. Call 410.266.1511 or email csewell@acookscafe.com to order
     

Full Dinners
or
Turkey Only.

Locally Raised and Fresh

Three Types Available:  

All Natural Broad-Breasted Whites

Pasture-Raised Heritage Bronzes

Heritage Narragansetts

We will brine for you as well!

Call: 410 266 1511
for more information


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Craig Sewell
A Cook's Cafe