Alt. Turkey

“I make something like it at the restaurant, but without the sausage so it’s a vegetarian dish. It’s pretty damn popular. I usually serve it with caramelized Brussels sprouts and fresh julienned chard dressed with olive oil. The hot lasagna goes on top of a chard surrounded by the Brussels sprouts, garnished with pomegranate seeds to add color and texture.”

F Street CafĂ© will be open the weekend after Thanksgiving, but Dan’s taking next Thursday off. “My mom’s having a potluck at her house where I just have to bring one dish,” said Dan. “I plan on having a few beers and watching some football.”

Beverley Wolfe of Avalon showed up around the time dinner was being served. “We de-boned the turkey first, brined it and filled it with a stuffing of dried fruits and butternut squash, all organic,” she said. “We used bread we bake at the restaurant. Then we put it in the oven for a long time — a very long time.”

Avalon will be open for Thanksgiving starting at 4, she noted. “We typically offer an a lacarte menu with a lot of choices. We’ll do Diestel Ranch turkeys ballatine-style like we did for the Jacoby Land Trust dinner. And we’ve been getting Warren Creek potatoes for our mashed potatoes.” Paul Giuntoli of Warren Creek Farms also supplied the squash and the spuds for the mashed potatoes at the Awesome Autumn Feast. (I helped mash them.)

A final note: This Saturday is the final Farmers’ Market of the season on the Arcata Plaza. Stop by and pick up some potatoes or other fresh grown local food for your Thanksgiving feast, be it traditional or non. And while you’re at it, tell the farmers thanks for all the hard work.

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