Thanksgiving day in area restaurants is a surprisingly busy day. Not all home cooks choose to spend the day in the kitchen, preferring instead to let someone else do the cooking.
“This time of year is about spending time with family, and we consider our neighbors and customers an extension of that,” says Andy Marshall, owner of Puckett’s Grocery and Restaurant. “Thanksgiving is a holiday we look forward to each year to share a home-cooked meal with our loved ones.”
Anne BralyAnd though this will be the first Thanksgiving for Puckett’s in Chattanooga, Marshall says it’s a tradition in the restaurant’s other Tennessee locations.
Here’s a look at places that will be open and serving you this Thanksgiving.
* Five, located at One North Shore (200 Manufacturer’s Road). This popular North Shore restaurant is starting a new tradition. The eatery will serve a traditional Thanksgiving meal with turkey and all the trimmings and it’s free of charge. All the culinary team asks is that you make a donation – large or small – to the Community Kitchen. “Every penny will be appreciated,” says Community Kitchen Executive Director Jens Christensen. Hours: 11 a.m.-4 p.m. Cost: None. Reservations: Not accepted.
* Puckett’s Grocery and Restaurant, 2 West Aquarium Way. This new downtown eatery will host a downhome Southern feast of smoked turkey and ham, fried chicken and pulled pork, along with sides such as corn pudding, mashed potatoes, dressing, sweet potato casserole, green beans, and mashed potatoes. For dessert? Pumpkin and pecan pies, along with peach cobbler. Hours: 11 a.m.-4 p.m. Cost: $27 adults $13.50 12 and under. Reservations: www.puckettsgro.com/chattanooga or 708-8505.
* The Chattanoogan, 1201 Broad St.: Talk turkey around the largest Thanksgiving buffet in town. The meal will be served in the ballroom and begins with a wide selection of breads from Niedlov’s and cheeses and salads before progressing toward a delicious array of seafood selections, including oysters on the half shell. You’ll find the expected roasted turkey and glazed ham with all the favorite sides, but rainbow trout and braised short ribs will also be served. Assorted pies, cakes, bars and cheesecake, as well as the popular chocolate fountain with pound cake, brownies, Rice Krispie treats and more fun things for dunking will satisfy your sweet tooth. Hours: 11 a.m.-4 p.m. Cost: $38.95 adults, $18.95 ages 6-12, free for kids under six. Reservations: 424-3700.
* 212 Market, 212 Market St. The award-winning restaurant, which began serving local foods long before it became a national trend, will prepare a special Thanksgiving meal with locally raised turkeys as well as a host of seasonal traditional sides. The regular menu will also be available. Hours: 11 a.m.-3 p.m. Cost: Menu prices. Reservations: 265-1212.
* Ruth’s Chris, 2321 Lifestyle Way. Known for its steaks more than turkey, Ruth’s Chris will nonetheless serve up a four-course Thanksgiving meal with, yes, turkey, and several of the favorite sides you expect to find here, including the sweet potato casserole and creamed spinach. Hours: 11 a.m.-10 p.m. Cost: $39.95-$41.95 adults, $12.95 children. Reservations: 602-5900.
* Bluff View Art District, 411 E. Second St. Oven-roasted turkey and Dijon-crusted prime rib au jus will play the starring role for Brunch on the Bluff, alongside an assortment of vegetables and salads, plus French toast with apple compote, fruits, quiche, homebaked breads and pastries. Dinner will be served in both Back Inn Cafe and Renaissance Commons. Hours: 11 a.m.-4 p.m. Cost: $34.95 adults, $17.95 children 12 and under. Reservations: 265-5033, ext. 4.
* Beast and Barrel Gastro Smokehouse, 16 Frazier Ave. Thanksgiving will be beast of a feast, starting with assorted cheeses, sausages, deviled eggs and dips, before moving on to salads, soups, sides, carving stations with turkey and prime rib and desserts that include blackberry cobbler, cheesecake and pumpkin pie. Hours: 11 a.m.-6 p.m. Cost: $32.95 adults, $1.50 ages 6-12, free under 6. Reservations: 805-4599.
THANKSGIVING TO GO
If you need a little – or a lot – of help with your Thanksgiving meal, here are several places that will do the cooking for you, from the entire meal to just a side dish or dessert. Be sure to call your orders in well in advance.
* Mount Vernon, 266-6591 or www.mymountvernon.com. Deadline for orders: Monday, Nov. 23.
* Main Street Meats, 602-9568. Deadline for orders: Saturday, Nov. 21. Orders for smoked turkeys can be made until Monday, Nov. 23.
* Puckett’s Grocery and Restaurant, 708-8505. Deadline for orders: Monday, Nov. 23, at 6 p.m.
* Bluff View Art District, 265-5033, ext. 4. Deadline for orders: Monday, Nov. 23, for most dishes. Turkey must be ordered by Sunday, Nov. 22.
ON THE SIDE
Forget the turkey. For many, Thanksgiving dinner is all about the sides. So, if you always have squash casserole, here’s a change from the norm, courtesy of Le Creuset, using autumn’s delicious squashes.
Autumn Squash Casserole
2 tablespoons butter, plus more for the roaster
3 fresh sage leaves
1 sprig fresh thyme
2 cloves garlic, minced
2 cups heavy cream
2 cups Gruyere cheese, divided
1/2 cup Parmesan cheese
Kosher salt
Freshly ground pepper
2 butternut squash, peeled, seeds removed, and sliced thin
2 acorn squash, peeled, seeds removed, and sliced thin
2 cups panko breadcrumbs
Heat oven to 450 degrees. Butter a casserole dish and set aside. In a deep sauté pan over medium-low heat, melt the butter. Add the sage leaves and thyme sprig. Let the sage crisp and the thyme release its flavor. Add the garlic.
Stir in the heavy cream, 1 1/2 cups of the Gruyere and the Parmesan. Stir until it becomes thick and creamy. Season to taste with salt and pepper. Remove the sage and thyme and discard. Add the squash to the pan, stirring to coat. Pour the squash mixture into the prepared casserole. Top with the breadcrumbs and the remaining Gruyere cheese.
Bake 20-30 minutes, or until squash is fork-tender and the top is golden brown and bubbly.
Contact Anne Braly at abraly@timesfreepress.com.