Everyone enjoys feasting on a delicious Thanksgiving meal, but is 25 minutes of eating really worth the hours of peeling, brining, roasting, and clean-up? Why not enjoy turkey (or lobster or Tofurkey) and all the fixings from a top local restaurant? No one has to know you never lifted a finger.
MAX’s Wine Dive
Got a turkey, but no fixings? MAX’s can provide the rest. Sides include mashed potatoes, pumpkin polenta, smoked apple-cornbread stuffing, pumpkin pie, goat cheese cheesecake, sweet potato casserole and apple pie – oh and everything off their curated wine list, which may be the best “side” of all. Orders must be placed by November 23 and picked up at the restaurant by November 25.
Garbo’s
Looking for an alternative to the traditional turkey? Try Garbo’s to-go lobster dinners. For $150, you’ll net two 2-pound whole live lobsters, two cups of clam chowder, fish dip, and two pumpkin whoopie pies. Orders must be placed by Friday, November 20. Order pickup will be at the Garbo’s brick-and-mortar on Wednesday, November 25.
Spirited Food Co.
This stress-free, chef-prepared Thanksgiving feast is now ready to order until Saturday, November 21 at midnight. Chef Andrew Brooks can take care of the whole feast for you with rosemary smoked rib roast, caramelized brussels sprouts and parsnips, and spiced cranberry and apple chutney. For brunch the next day, order cinnamon roll bread pudding with orange glaze or quiche with mushrooms, spinach, and bacon.
Order pickup is November 25, between 1-4pm. Delivery is also available for an additional fee. Order by phone or via email at
chefandrew@spiritedfood.com.
Dai Due Butcher Shop & Supper Club
Last year’s First Plates top pick is again offering pork rib roasts. The menu also includes turducken sausage, holiday mincemeat, Parker House rolls, and lard pie crusts. Call now, however, the brined turkeys are already sold out.
Republic of Sandwich
To celebrate the season, the deli is bringing back the TED sandwich, (Thanksgiving Every Day) with roasted turkey, citrus cranberry sauce, jalapeño cornbread dressing, and sweet potato fries. Republic of Sandwich is also offering sides by weight such as kimchi brussels sprouts, house-pickled Hoppin’ John. Pre-orders taken at info@republicofsandwich.com or by phone.
Wheatsville Food Co-op
The co-op is offering catering packages for all diets. Place your order for turkey or ham, and grab a “Holiday Helper Bag,” complete with a selection of homemade sides, including garlic-mashed potatoes, mushroom gravy, roasted squash, and more.
Online order form here.
Threadgill’s
The Threadgill’s holiday feast includes your choice of turkey or ham, cornbread dressing, mashed potatoes, candied yams, and green bean casserole. All you have to do is reheat and serve. Order form here.
Blue Star Cafeteria
Blue Star’s offerings are pure comfort. Besides the turkey and gravy, try the pecan smoked pork loin with shallot mustard sauce. There are also more pie and cake options than you can handle.
Walton’s Fancy & Staple
Executive chef Phillip Anderson’s feast includes thyme-rubbed turkey breast, whipped Yukon potatoes and cauliflower, creamed corn with crimini mushrooms and farmer’s cheese, and andouille and jalapeño cornbread stuffing. Deadline for orders is Friday, November 20.
Farmhouse Delivery
Order now. Deadline is 10am, November 20 for local turkeys, brine kits, recipe bundles, produce, and more.
Fresa’s Chicken al Carbon
Sure, we love all the traditional fare like chorizo cornbread stuffing, pan gravy, sweet potato mash, and mac and cheese – but we are especially excited about the next day pozole kits with guajillo broth, hominy, and garnishes. Order deadline November 20.
Don’t forget the pies. Click here for Virginia B. Wood’s annual pie round-up.
This article appears in November 13 • 2015.