By Stephanie March
By Dara Moskowitz Grumdahl
By Jason DeRusha
Harvest Beer Festival
By Parties Editors
The Morning After
By Tad Simons
Arts Off The Cuff
by Arts & Nightlife Editors
By Allison Kaplan
By Mpls.St.Paul Magazine
By Home & Design Editors
ASID MN Showcase Home
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Stephanie Wilbur Ash
Holiday Gift Guide
By Emily Howald Sefton
By Real Brides-to-Be
Tastemakers: Vitamin Joy
DeRusha Eats at The Holidazzle Mpls. Market
By: Stephanie March | Posted: 11/15/2011
Sources, chums ... It's all about sources.
There is no doubt that I get more excited for Thanksgiving than any other holiday. The only gifting is in exchange for a good meal, there's no religious stickiness that makes us have to rebrand anything or have awkward exclusions (uh, Megan's boyfriend doesn't believe in Thanksgiving so they're not coming this year). It's all in. All to the table. Come, sit, gather, and feed in the name of gratitude and graciousness. Sure, there'll be family skirmishes or an overabundance of football at some tables, but that's the name of the game. You gotta be grateful for the whole ball of yarn.
We're on the two-week countdown, which means that it's time to start narrowing down choices and writing up lists. Here are a bunch our sources for you to double, triple check against.
Ferndale Market kicks off the 3rd annual Turkey Fest this weekend. Head down to the farm, grab a bird, and check out a whole host of locally made goodies for a Minnesota feast.
Order a big ol' smoked turkey from Rack Shack in Burnsville, for $59.95.
Seward Co-op is shuffling birds from Ferndale, heritage Bourbon Reds from Callister, and organic birds from Larry Schultz. Orders are due November 21.
The Wedge has Kadejan turkeys (order by Thursday!) and a killer resource page including a ready-made pdf grocery list, ideas for Vegan entrees, and Lucia's turkey recipe. PLUS, every time you check in on FourSquare in-store through November, the co-op will donate $1 to the Groveland Food Shelf.
Be AWARE: There is a bacon-wrapped turkey situation.
Get the whole lovely meal from Brasa, and score turkey, ham, candied yams, sweet corn pudding, and more! Dinner for four or 10 can be ordered and picked up at the St. Paul store.
Don't forget, the Lund's/Byerly's complete dinner packages are available FOR DELIVERY!
Lucia's is like your little sous chef, brining and rubbing the bird for you, but you can also pick up squash soup, cranberry salsa, pumpkin bars, and so, so, so much more.
If you're having a house full of relatives and some of them don't want turkey sandwiches for breakfast (heathens), you can fortify them for Black Friday adventures with a pick-up breakfast from Kowalski's you don't really have to cook: quiche, coffee cake, fruit, ham, hash browns, and fresh sqeezed OJ for 6 people is just around $60.
SIDES n' PIES
Birchwood is known for the pies, natch, but you should also explore the side kit situation.
The Heavy Table kids have taste-tested a groan-worthy amount of local pies for you.
If you don't have time to bake, or are too scared to channel your inner Klecko, just go pick up a St. Agnes Bread Co. bread bag: rum currant cookies, chocolate hazelnut bundt cake, spiced nuts, Polish bride batard, Hungarian raisin rye batard, and whipped maple butter all for $30.
Sun Street Breads has some special items for the feast, order by November 21 for the Pecan Prince pie with pecan and bourbon filling, Kingfield sourdough bread, or build-your-own gingerbread house kits (keep the youngins busy).
If you have vegans in attendance, how thankful will they be if there's at least one dedicated dish on the table. Just pick up the wild rice cranberry roast en croute at Whole Foods, it's only $20.
Cooks of Crocus Hill has an Open House on Saturday with a kitchen-load of mini-classes on sides, desserts, the bird, etc. Plus, good prices on gadgets.
Local D'Lish is hosting the first winter farmers market this Saturday. It's a good place to pick up local ingredients, extra baked goods, and hostess gifts.
The national media's holiday kitchens . . .
Of all the televised shlock, I'm tuning in to the Voltaggios Take On Thanksgiving, airing again this Wednesday on Cooking Channel. Why? Vanilla scented sweet potato puree, chestnut and chanterelle dressing with chive biscuits, and brothers Voltaggio (so cute).
These are my favorite place settings from Paper Source.
Above all, let's be festive, hmmm?
Stephanie March is Mpls.St.Paul Magazine’s food and dining editor. See bio
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