Close your kitchen and relax this Thanksgiving with gourmet to-go from local restaurants and caterers. Whether you’re just buying the bird, need a snazzy dessert, or are looking for a nontraditional, full-on feast, here are six options that will impress the family and save your sanity. Order by the dates listed to pick up Wednesday, Nov. 26.
The Classic at Roanoke:
All the Trimmings
Chef Charles Youts, who maintains an on-site vegetable garden referred to as the “chef’s pantry” at The Classic Cafe at Roanoke, is making Thanksgiving dinner easy by offering just one per-person price for a holiday feast. The spread includes herb-roasted turkey, country ham, classic dressing, Mississippi-style green beans, sweet and new smoked Gouda mashed potatoes (see recipe), jalapeño-cranberry sauce, pan gravy, country white rolls and a choice of pecan or pumpkin pie. $30 per person. Order by Nov. 22. 504 N. Oak St., Roanoke, 817-430-8185, www.theclassiccafe.com.
Feedstore BBQ: Hickory-smoked Happiness
“We’ve always liked Keller,” says Matt Lafavers, owner of Old Town Keller’s newest barbecue joint, Feedstore BBQ. “This opportunity came to us and we jumped all over it. It was a perfect fit for our style of restaurant.” Matt and his father opened the original Feedstore in Southlake more than a decade ago, and that location will be open on Thanksgiving Day for a family-style dinner. But folks can order the Feedstore’s hickory-smoked turkeys from the Keller outlet to enjoy at home. Matt buys them fresh and recommends the restaurant’s homemade mashed potatoes and green beans, made with his mother’s recipe, as sides. $49.99 per turkey (feeds 10-12). Prices vary for sides. Order by Nov. 21. 134 S. Main St., Keller, 817-562-5955, www.feedstorebbq.com.
Cafe Medi: Go Greek
Tired of turkey? Cafe Medi will prepare a whole-roasted lamb seasoned with Mediterranean spices and paired with family-size portions of rice and salad. (Prices vary based on persons served.) For traditionalists, whole turkeys also will be available, along with trays of house-made hummus, baba ghannouj (roasted eggplant dip) and tzatziki, a creamy yogurt dip with shredded cucumber, olive oil, garlic and Greek spices. Each tray ($25) serves 6-8 and comes with fresh pita bread. Order by Nov. 22. 129 Olive St., Keller, 817-337-3204, www.cafemedi.com.
Sprouts Farmers Market: Farm-Fresh Traditions
Succulent main-course meats, including organic turkeys, spiral-sliced hams and rib roasts, will be available for order at Sprouts along with fully prepared Thanksgiving Day meals with all the fixin’s. Choose from turkey or ham served with mashed potatoes, cornbread stuffing, broccoli au gratin, homestyle gravy and cranberry sauce, or boneless beef rib roast served with mashed potatoes and broccoli au gratin. Each ready-made meal serves 6-8 and comes with a dozen rolls (Hawaiian, white or wheat), and a pumpkin, apple or cherry pie. Meal costs are $29.99-$79.99. Order by Nov. 23. 2003 S. Main St., Keller, 817-380-7024, www.sprouts.com.
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Chef Point Cafe: Mouth-watering Options
There are two ways to let nationally recognized chef Franson Nwaeze take care of your Thanksgiving duties: order takeout in advance or dine in on Thanksgiving Day. Chef Point Cafe will be open for the holiday, serving a lengthy menu of restaurant favorites like lobster bisque and smoked cowboy steak along with a traditional Thanksgiving meal of sliced turkey, cornbread stuffing, mixed vegetables, potatoes and gravy. Whole turkeys ($67.99, serves 14-16), Cajun smoked turkeys ($76.99, serves 14-16) and prime rib ($159.99 serves 7-8) will be available for order along with appetizers and sides like cornbread sage stuffing ($32.99, serves 10-12) and mashed potatoes ($29.99, serves 10-12). Don’t forget Chef Point’s famous cognac sauce-doused bread pudding ($89.99, serves 14). Order by Nov. 23. 5901 Watauga Road, Watauga, 817-656-0080, www.chefpointcafe.org.
DeVivo Bros. Eatery: Sweet Surprises
Dessert is covered with a quick trip to DeVivo Bros. Eatery, owned and operated by brothers John and Ralph DeVivo and Keller’s go-to for comfort cuisine. Known for bakery-worthy cakes and cheesecakes served in mammoth proportions, the rustic restaurant is offering seasonal selections for Thanksgiving order, including pumpkin rolls ($40, serves 8-10) and white chocolate pumpkin cheesecake ($40, serves 16-18). Or indulge in a pan of fresh banana pudding with amaretto-caramel sauce ($35, serves 12-15). Order by Nov. 21. 750 S. Main St., Keller, 817-431-6890, www.devivobroseatery.com.
Bayou Jack’s Cajun Grill: Cajun Flavor
“I grew up with three Cajun-fried turkeys and one baked turkey every year,” says Jack Layman, owner of Bayou Jack’s Cajun Grill. “We usually had about 22 people to feed. It’s still a family tradition, but we’ve stopped the baked turkey because everyone only eats the fried turkey.” With crisped skin and a juicy interior, fried turkey takes the traditional Thanksgiving main dish up a few flavorful notches. Bayou Jack’s turkeys are Cajun spice-rubbed and injected with Tabasco sauce and typically feed five to six. Layman recommends spicy coleslaw and smoked mac-and-cheese as savory sides. Call for pricing. Order by Nov. 21. 210 S. Highway 377, Roanoke, 817-490-7800, www.bayoujackscajungrill.com.
Central Market: Takes All Kinds
Carrying its usual lineup of free-range, organic and pre-brined, to-go turkeys, Central Market is also taking orders again for Mr. Billy’s Cajun Fried Turkeys, a newer offering that made a popular plate-landing during a 2013 Thanksgiving debut. The Southern Louisiana brand of birds gets a Cajun spice rubbing before being injected with a secret family recipe of “geaux juice” and fried in peanut oil. Additional offerings include appetizers like gougères, savory French pastry bites flavored with Gruyere cheese and fresh-baked desserts that include honey balsamic blueberry pie and flaky apple strudel spiced with cinnamon. The last day to order online for Thanksgiving is Tuesday, Nov. 25, and by phone Wednesday, Nov. 26. Central Market will be open Thanksgiving Day until 2 p.m. 1425 E. Southlake Blvd., Southlake, 817-310-5600, www.centralmarket.com.
Sweet and New Smoked Gouda Mashed Potatoes
This savory dish is one of the sides offered as part of The Classic at Roanoke’s Thanksgiving dinner menu. Make it at home with this easy recipe.
2 pounds red new potatoes, quartered
1 pound sweet potatoes, peeled and cubed
1 1/2 cups heavy cream
6 ounces butter
1/2 cup roasted garlic cloves
1 1/2 cups smoked Gouda cheese, grated
Salt and pepper, to taste
1. Steam or boil the potatoes, separately, until tender and cooked through.
2. In a sauce pot, heat cream and butter until hot, but not boiling. Remove from heat and add garlic and cheese. Using a hand blender, blend until smooth.
3. Place potatoes in mixing bowl and combine until incorporated. Slowly pour in cream, mixing as you go and adding a small amount at a time. Mix until smooth and season with salt and pepper. Serve while hot. When reheating, add a little cream to avoid scorched potatoes.
— Charles Youts, executive chef, The Classic at Roanoke