Santa Maria Sun / Eats
The following articles were printed from Santa Maria Sun [santamariasun.com] - Volume 12, Issue 37
Thanksgiving Day diningArea restaurants are open for the holiday
BY WENDY THIES SELL
If your oven at home is too small to hold a tom turkey and several casserole dishes, if you find no pleasure in peeling potatoes, if you dread doing the dishes, or all of the above, consider letting someone else do the cooking this Thanksgiving.
Several local chefs are more than willing to do the hard work so you and your family can just sit back, relax, and be thankful.
If you’re going out, why not go all out?
World-renowned chef Bradley Ogden is serving Thanksgiving dinner at his restaurant at Hotel Corque in Solvang. He has 14 restaurants across America, but lives in the Santa Ynez Valley, so he’ll be in the kitchen at his highly regarded restaurant, Root 246, this Thanksgiving.
Savor his signature farm-to-table ingredients while choosing from a multi-course holiday menu and from the restaurant’s marvelous Central Coast wine selection.
Start with Chef Ogden’s roasted butternut and apple soup. The second course options include maple-smoked rainbow trout, apple fritter and duck sausage; hearts of romaine, red Bartlett pear, Sonoma Brie, and toasted almond vinaigrette; and Maine crab cake, fennel tangerine salad, and pomegranate essence.
For the main course, choose from oak-roasted organic turkey, corn and sage stuffing, Yukon gold potato puree; pan-roasted day boat scallops, cider yam puree, heirloom cauliflower, and toasted pumpkin seed brown butter; or wood grilled beef tenderloin, vegetable gratin, and wild mushroom ragout.
Every Thanksgiving, Chef Ogden insists on personally preparing the cranberry jelly, stuffing, and gravy—“the most important ingredients,” he said.
Four dessert selections round out the meal: pumpkin pie, crumble apple and cranberry pie, six-layer chocolate cake, and a pumpkin cookie paired with persimmon sorbet.
Root 246 is now accepting reservations from noon until 7:30 p.m. on Thanksgiving Day. Call 686-8681 or go to root-246.com.
Enjoy the traditional, seasonal Thanksgiving menu at Adelina’s Bistro at Trilogy in Nipomo. The restaurant’s new chef, Charles Weber, brings nearly 35 years of cooking experience to the table, with a strong French cuisine background and a love of upscale regional and American fare.
Adelina’s will serve Thanksgiving dinner from 1 to 4 p.m. The first course choices include smoked albacore tuna with roasted beets, horseradish crème fraiche, and micro greens; escarole salad with persimmons, pomegranate, goat cheese, and candied pecans; and autumn squash soup.
Chef Weber is bringing in free-range, sustainable Diestel turkeys from a family-run turkey ranch in the Sierra Nevada foothills. He’s cooking the breasts separately from the thighs, “so everything is juicy and delicious.”
The sides include chestnut cornbread stuffing, buttermilk mashed potatoes, glazed organic baby carrots, cranberry pear compote, and gravy.
For those looking for something different, there’s an Alaskan catch of the day.
“The wild troll-caught king salmon season ends the day before Thanksgiving, so it will be the last troll king salmon of the season, and it’s right up the coast,” Weber said.
Diners may linger with pumpkin or pecan pie in the bistro overlooking Monarch Dunes golf course.
To make reservations at Adelina’s Bistro, go to adelinasbistro.com or call 343-7500.
The Historic Santa Maria Inn continues its tradition of serving a Thanksgiving feast from 11 a.m. to 5 p.m.
“We always offer a very elaborate and elegant buffet for the holidays,” said Sara San Juan, the inn’s director of sales and marketing.
The smorgasbord begins with “bottomless champagne and mimosas.” You can start with brunch items such as eggs Benedict, omelets, and waffles, or go directly to the turkey, ham, and prime rib with apple walnut stuffing, garlic mashed potatoes, baked yams, green beans almandine, and glazed carrots. The seafood selection is sizeable: shrimp, salmon and caviar, Maine lobster, oysters, clams, and mussels. Dessert choices include chocolate mousse, cream puffs, flan, and a wide selection of pies. For reservations, call 346-7908.
The Santa Maria Radisson is also serving up brunch on Thanksgiving from 11 a.m. to 3:30 p.m. Choose from breakfast items, an omelet station, a waffle bar, and a dessert station. The seafood station consists of Dungeness crab legs, oysters on the half shell, salmon, shrimp, mussels, and clams.
At the carving station, pick up turkey, honey-glazed ham, prime rib, and pork loin. Entrees include lamb stew, snapper, teriyaki chicken, enchiladas, and numerous side dishes. Bottomless champagne and mimosa top off the meal. For reservations call the Radisson at 928-8000.
Petros Los Olivos at Fess Parker’s Wine Country Inn is blending the American holiday of Thanksgiving with its Greek-focused food.
Their multi-course menu starts with a glass of champagne and includes salad or soup, potatoes and grilled vegetables or grilled pork chop. You can have turkey stuffed with chestnuts and served with stuffing, or a fish platter of Arctic char and red snapper grilled with ladolemono, a Greek lemon oil sauce, followed by a choice of desserts: cheesecake or a Greek custard pastry called bougatsa. The prix fixe menu is available from 2 to 8 p.m. on Thanksgiving. Call Petros Los Olivos at 686-5455 for reservations.
Prefer to pick-up and take out?
Let Chef Ryan Gromfin do the cooking for you and the clean up afterward. He’ll be in the kitchen at Central City Market in Santa Maria making turkey with all the trimmings for you to eat in the comfort of your own home.
“Thanksgiving is a day to spend with your family, either getting along or not, unless everybody is going to help in the kitchen and with the dishes. Just pick it up, don’t stress about it,” he said.
He’s offering three Thanksgiving packages: “The Feast,” which serves eight people, includes apple cider-roasted turkey breast, smoked turkey leg and thigh, gravy, cranberry relish, traditional stuffing with caramelized leeks, spice roasted sweet potato with pecan streusel, mashed potatoes, “Not Campbell’s” green bean casserole with roast mushrooms and crispy onions, rolls, pecan pie, and pumpkin pie.
You can choose from two smaller packages or buy side dishes a la carte. Place your order by Friday, Nov. 18. Call Central City Market at 925-7766.
Next week in the Sun, turn to the Eats column for Thanksgiving turkey leftover recipes from Central Coast chefs.
Sun wine and food writer Wendy Thies Sell encourages you to “drink domestic” this Thanksgiving—a very domestic holiday. In other words, choose Central Coast wines. Contact her at firstname.lastname@example.org.
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