Eat My Charlotte

We’re asking executive chefs at local restaurants what dishes they’ll have on their Thanksgiving menu … at home.

Executive Chef Adam Long of Big Daddy’s Burger Bar in Ballantyne shares his kicked-up, Americana-style/untraditional Thanksgiving day menu with us. On his turkey-day table will be:

Fried turkey with a peanut butter dressing injection
Cornbread stuffing
Mashed potatoes with giblet gravy
Green bean casserole
Collard greens
And for dessert … Tequila

Mmmm … Not sure what sounds better: The fried turkey with peanut butter dressing injection … or the tequila dessert!

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We’re asking executive chefs at local restaurants what dishes they’ll have on their Thanksgiving menu … at home.

Owner and Executive Chef of Barrington’s Restaurant Bruce Moffett started his Thanksgiving tradition about five years ago.  Each Thanksgiving, he invites all his friends (which includes employees) to his house.  Let’s hope he has a big table because he expects as many as 30 people at this year’s feast!

His friend Mike, chef at Caramel Country Club, is in charge of the turkeys (note the plural) and gravy. Moffett is in charge of the mashed potatoes and dressing (his trick is to use lots of sage and a little Italian sausage). In addition to that, there is a huge variety of dining options because the rest is potluck-style with each guest bringing a dish that represents a tradition in their house growing up. What a great idea.

It’s not all about the food though … there’s lots to drink too. His guests will start with a glass of champagne, and as the night progresses, Moffett usually breaks into his wine collection. There’s no holding back here, sometimes he gets carried away and opens some pricey bottles.

Sounds like a royal feast at the Moffett residence, no? I’d expect nothing less from the executive chef of a top-rated ZAGAT restaurant, I guess.

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We’re asking executive chefs at local restaurants what dishes they’ll have on their Thanksgiving menu … at home.

Scott Wallen, executive chef at Upstream, will be cooking at the restaurant as well as home this year, with help from local chef at Mama Ricottas Tom Dyrness. So far, his Thanksgiving menu includes a cider brined turkey with ginger braised white sweet potatoes, chestnut and duck sausage stuffing, cranberries with tangerine and there are more dishes to come.

Ooooo. Scott, where do you live? I am coming over!

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The McNinch House restaurant is like a purple jewel located in the heart of Uptown. The restaurant that is located in a violet Victorian house on Church Street is known for their exceptional food and service. The unique experience of dining at McNinch (the chef picks the entire menu and you pick your entree the week before your visit) can only be enjoyed sparingly by most though as their prix fixe menu runs quite the pretty penny.

The good news is that McNinch House is offering two new abbreviated prix fixe (and budget-conscious) menus for the holidays: a five-course Premier menu at $79 per person, and a four-course Bistro menu at $59 per person.

Seasonal favorites will be offered, including:

• Burgundy and Spice-Marinated Loin of Vension over Butternut Squash Risotto, Braised Kale, and Shiitake-Port Reduction

• Grateful Growers Tamworth Pork Osso Bucco with Truffled Stone-Ground Grits, Grilled Fennel, and Lemon-Olive Gremolata

McNinch House Restaurant
511 North Church Street
Charlotte, NC 28202
(704) 332-6159

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NoDa’s Revolution Pizza & Ale House is expanding … their menu, that is, and your waistline.

In addition to their pizzas, salads and sandwiches, there are now 11 new items for your enjoyment. Chef Bryan Tetorakis created a new menu featuring grilled pizzas, handmade pastas, a lamb burger, calamari, tabouleh, and braised pork belly (which seems to be all the rage right now).

Revolution Pizza & Ale House
3228 N. Davidson Street
Charlotte, NC
704.333.4405

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The NoDa crêperie Crêpe Cellar has added a new dessert to their menu. They now have a Butter Sugar Crêpe. Mmm, yummy. Butter and sugar. What’s not to like? (There is no way Paula Deen could resist this one.)

Also, they have a new side dish — polenta. Slightly random, eh?

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NoDa’s newest kid on the block, Crépe Cellar opened last week. The menu just got added to their web site, but it lacks the prices. Here’s a copy of their menu with the prices, as of Saturday night, April 18, just in case you are curious.

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