We have so much to be thankful for, particularly the restaurateurs who are open on Thanksgiving Day, working hard to prepare mouthwatering meals for us. Here’s the list of those that will be open and serving bountiful buffets:
• Bluff View Art District: The area will be filled with the smells of Thanksgiving brunch being served in both the Renaissance Commons and Back Inn Cafe. The menu will be the same in both: oven-roasted turkey with cornbread stuffing, Dijon-crusted prime rib, shrimp with bow-tie pasta, Asian chicken salad, quiche, assorted lettuce and vegetable salads, fruit, hazelnut French toast, savory breads and assorted made-from-scratch desserts. Hours: 11 a.m.-4 p.m. Price: $27.95 (adults), $15.95 (children 12 and under). Reservations: 265-5033, ext. 4.
• Broad Street Grille (at The Chattanoogan): 1201 Broad St. Start your meal with a large selection of seafood and other items on the antipasto buffet, which will feature oysters on the half shell, blackened blue crab deviled eggs, cheeses and more. Among the items on the soup-and-salad bar you’ll find roasted butternut squash-pear bisque, Pickett’s Trout Ranch smoked trout spinach dip, assorted greens and dressings, and grilled breads and cheeses. Entrees will include country ham, 24-hour braised short ribs, buttermilk fried turkey breast and Lynchburg lemonade-glazed smoked ham. And, of course, all the side dishes you’d want or need. For dessert? Assorted holiday cakes and pies and warm apple-molasses bread pudding. There’s also a dark chocolate waterfall and all its toppings. Hours: Noon-5 p.m. Price: $36 adults, $19 children under 12. Reservations: 424-3700.
• TerraMae Appalachian Bistro: 120 East 10th St. The bistro opens its doors for a Thanksgiving feast starting with cream of wild mushroom soup and a salad of heirloom apples, shaved celery, blue cheese and rosemary-maple pecan dressing, followed by Tennessee country ham-wrapped scallops with pear butter and melted leeks. The main course of organic turkey breast will be served with bourbon red-eye gravy and sides, including cornbread stuffing, braised beans, caramelized winter squash and goat cheese gratin. Desserts include pumpkin cheesecake with salted caramel and walnut praline. Hours: 11 a.m.-3 p.m. Price: $40 adults, $12 children. Tea and soft drinks are included. Glasses of Beaujolais Nouveau will be served for $5 each. Reservations: 267-7866.
• Chattanooga Choo Choo: 1400 Market St. Hop on board for a buffet starting with a selection of antipasto ingredients, including prosciutto ham, capicola, Genoa salami, cheese and fresh vegetables. Then feast your eyes on appetizers such as baked brie with fresh berries, smoked ham roulade with pineapple cream cheese, smoked salmon bow-tie pasta salad, Georgia pecan chicken salad, deviled eggs and more. There will also be a pasta station, fresh breads and a wide variety of side dishes to pair with roast turkey, baked flounder, Southern fried chicken, sugar-cured ham and more. Still hungry? The dessert bar includes the always popular banana Foster flambe, assorted pies and cakes. 11 a.m.-3 p.m. Price: $28.95 adults, $24.95 seniors 65 and up, $13.95 children 12 and under. Reservations: 308-2481.
Trisha Kerns sent this recipe in a couple of weeks ago, saying it’s the best cranberry sauce she’s ever made and wanted to share it. I love the idea of all the OVERSET FOLLOWS:fruits used in this sauce. This will go a long way in helping you eat the five servings of fruit health experts advise us to consume every day.
Fruit-Filled Cranberry Sauce
1 cup water
1 cup white sugar
1 (12-ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, orange, apple, pear, dried fruit, pecans, salt, cinnamon and nutmeg. Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
Contact Anne Braly at email@example.com.