I am definitely not one who follows traditions, and although I have no children to follow in my footsteps, I do enjoy creating my own traditions around the holidays that will hopefully be passed down. The holidays are all about coming together and being with the ones you love to laugh and make memories. Do it how you wish: Have breakfast for dinner. Eat only cookies or cakes, and purge like one can only do on this gluttonous day of glorious celebration.
Unlike most Americans who salivate over the main dish like the father in “A Christmas Story,” I release my gluttony on side dishes. When it comes to Thanksgiving, I prefer a larger quantity of dishes to larger portions, and would take a dozen small side dishes over a 20-pound turkey any day.
You can use the same logic when it comes to how you host your holiday dinner. One option is to have your friends bring over their favorite side dishes. I’ve hosted a “poor girl pantry” in lieu of Turkey Day, in which I had a potluck for my gal pals and asked them to bring over nonperishable items.
While the kitchen was heating up with chatter and platters, we all were allowed to look through the donations to see if any of us struggling college students could use any of the items before they were delivered to the local food bank. Even after we scavenged, there were still two big boxes of items left to donate. That new tradition filled our bellies and our hearts.
If you are attending someone’s shindig or hosting one, here is a game plan. As in life, there are options. If you choose to prepare some of these yummies yourself, definitely stop by the Main St. Farmers Market, held Wednesdays from 4-6 p.m. at 325 E. Main St., to pick up local meat and produce. The market vendors have farm-fresh pigs and chickens for sale, along with edible flowers and herbs that can be used to create a delectably decorated, entirely edible tablescape. Or take the slightly more pricey, but less laborious option of stopping by a locally owned food hub to pick up a great locally made favorite.
For appetizers, try a pimiento cheese log from a local creamery, such as Sequatchie Cove, or pick up some of Tremont Tavern’s new housemade pimiento queso. I love deviled eggs, but it would be nice to not have the raw, wet hands I’d get after making four dozen of my specialty She-Devil eggs. I have found the honey bacon deviled eggs from Brewhaus and the Bonny Scots from Honest Pint to be gloriously simple treats that can be rationed out when cut into halves or quarters.
Some restaurants will supply the whole nine yards, including side dishes cooked from scratch and a choice of either honey-baked ham, baked turkey or – better yet – deep-fried turkey. The Chef and His Wife will even slice the turkey to take even more work off your plate. Acropolis offers delicious side dishes such as corn casserole and buttered Parmesan broccoli.
I feel like I am kind of cheating you, reader, since I have only lived in Chattanooga two years and have not yet had a chance to experience all of the great grub the city has to offer. So please take this article with a grain of salt, as I am speaking from my limited taste buds. I partook in one of Bea’s multicourse meals before completing this article in order to feel a bit more well-rounded; and trust me, I am definitely more well-rounded – especially around the waistline.
If I had the opportunity to purchase something from all the great locally owned businesses I’ve ventured to, the following would be my top picks:
Tapas
Pimiento cheese fritters from Honest Pint
Smoked sausage, cheese and pickle plate from Champy’s
Harissa hummus from Bitter Alibi
Sunset dip and salsa from Universal Joint
Brussels sprouts and artichoke dip from FEED Co.
Bread
Bacon fat and sorghum butter cornbread from Easy Bistro
Joy’s jalapeno cheese cornbread from Yellow Deli
Kalamata olive loaf from Niedlov’s Breadworks
Side dishes galore
Pickled beets from Bea’s
Mama’s greens from FEED Co.
Corn casserole from The Chef and His Wife
Mac and cheese from Maple Street Biscuit Company
Smoked Gouda mashed potatoes from Clyde’s
Desserts
An apple, cherry or peach cobbler from Bea’s
Chocolate cherry cake from Hot Chocolatier