Saturday, Nov. 1 from 1pm-3pm we will be hosting a complimentary sampling of items on our Thanksgiving Side Dish Menu.
RSVP to firstname.lastname@example.org so we can be sure to make enough!
Dressing Grandma Chapman's recipe prepared with cornbread, chopped onions, celery, broth, thyme and sage.
Mashed Potatoes Yukon potatoes whipped with butter and light cream.
Green Beans Southern pole beans, prepared with light olive oil and pork fat.
Sweet Potato Casserole Prepared not-too-sweet with fresh (no canned) sweet potatoes. Subtle spice blend distinguishes this dish. Topped with marshmallow meringue.
Brussels Sprouts Roasted with red grapes and chestnuts.
Collard Greens Fresh boiled with pork fat (not spicy).
Asparagus Roasted with olive oil, garlic, and garnished with Parmesan cheese.
Macaroni and Cheese Baked cheddar cheese macaroni (no truffle oil, imitation cheese, or other adulterations).
Parslied Carrots Sliced carrots cooked with a hint of brown sugar, butter, and fresh parsley.
Broccoli Cheddar Rice Casserole Wild rice, broccoli, and cheddar cheese.