This Year, Leave It to the Pros
Leave it to Star Provisions and Bacchanalia’s Chef Anne Quatrano to take Thanksgiving dinner to the next level. In addition to sides ($9.95 for small, $19.90 for large) including buttered rutabagas, dressing with apples and sage, braised local collards, creamed onions, Brussels sprouts and bacon and garlicky roasted cauliflower, and traditional apple, pumpkin and pecan pies ($20 each), you can pick up the Rolls Royce of birds. Quatrano sources Heritage Breed Black Turkeys from a small North Carolina family farm, so she can confirm they’re organic, free-range and humanely raised. The turkeys come raw (brined or unbrined), but the super-knowledgeable team at Star Provisions is ready and willing to offer tips on how to cook them to perfection. Don’t leave without a dozen — or two — of the signature thyme-onion rolls.
Read the full article at Paste Magazine
