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Thanksgiving is a celebration of many things we can all be thankful for–friends, family, tradition–but one of the greatest gifts we can all appreciate on this holiday is without a doubt the gift of fine cuisine.

What better way to enjoy the flavors of the season than with some restaurants from some of the best chefs in the city? We worked with some of our favorite spots in town to bring you mouthwatering recipes and photos for inspiration–and if you’d like to be wined and dined, we went ahead and compiled all their Thanksgiving specials available in-house and to-go, too.

So whether you’re gathering around the table in your own home or one of D.C.’s finest restaurants, there’s always delicious food–your taste buds can thank us later.

  • Dry Aged Roasted Prime Rib with Caramelized Onion- Bread Pudding & Confit Garlic Jus
    BLT Steak
    Serves 66 ½-7 pound dry aged prime bone-in Rib EyeCaramelized Onion-Porcini Bread Pudding
    10 ounces country bread, crusts removed
    ¼ cup olive oil
    2 tablespoons unsalted butter
    1 tablespoon chopped garlic
    2 teaspoons thyme
    1 sweet onion, thinly sliced
    ½ cup red wine
    1 egg
    2 egg yolks
    1 ½ cups heavy cream
    ¾ cup grated Sartori Stravecchio cheese
    2 tablespoons chopped parsley
    Sea salt & freshly ground black pepperGarlic Confit
    3 heads garlic
    2 tablespoons extra virgin olive oil
    1 bay leaf
    4 sprigs thymeFor the Prime Rib
    6 tablespoons unsalted butter, softened
    2 tablespoons fleur de sel
    2 tablespoons black pepper, coarse grind2 cups Hickory wood chips, soaked in waterJus
    2 tablespoons grape seed oil
    3/4 pound beef stew meat
    1 cup thinly sliced shallots
    3 cloves garlic, crushed
    2 cups dry red wine
    6 cups veal stock
    4 sprigs thyme
    1 tablespoon whole black peppercorns
    2 tablespoons thyme leaves, roughly chopped Sea salt & freshly ground black pepperAllow meat to come to room temperature Remove the meat from the refrigerator 1 ½ hour before you cook it so it may fully come to room temperature.
    Toast the bread for the pudding Preheat oven to 325°F. Trim the crust off the bread and discard. Cut bread into ¼-inch cubes. You will need 5 cups of bread cubes. Spread the cubes out on to a baking sheet and toast until dry and lightly browned, approximately 25 minutes
    Caramelize the onions In the same pan that you cooked the mushrooms add the remaining tablespoon of olive oil and heat over medium heat. Add the onions and cook until caramelized, approximately 10-15minutes. Season to taste with salt and pepper. Add the red wine and simmer until liquid is fully absorbed, about 7-8 minutes.
    Make the pudding Whisk together the eggs, cream, ½ cup of cheese, parsley, and salt and pepper to taste. Stir in the caramelized onions, toasted bread and into bowl with the mushrooms and cream and mix until well combined. Allow mixture to sit for 30 minutes so the bread can absorb the cream and eggs.IMG_0346
    Bake the bread pudding Butter a 6 cup muffin pan. Divide the pudding evenly among the cups. Bake for 20 minutes. Cover with aluminum foil and bake for an additional 15 minutes. Remove from the oven and sprinkle the remaining cheese over the tops. (Note: the puddings can be baked several hours before and heated through in the oven just before serving.)
    Make garlic Confit while the puddings are baking. Cut a ¼-inch off the top of each head of garlic, leaving the bottom in tact and place in the middle of a sheet of heavy duty aluminum foil. Drizzle the olive oil over the garlic heads and season with salt and pepper. Place bay leaf and thyme over the garlic. Seal the aluminum foil and bake in the oven until very tender, approximately 1 hour. Remove from the oven and set aside.
    Cook the rib-eye Turn the oven up to 350°F. Heat a charcoal grill until coals are grey and very hot. Truss the rib-eye with kitchen twine. Brush with the softened butter and season well with fleur de sel and black pepper. Remove the hickory wood chips from the water and scatter over the charcoal. Place the meat on the grill and allow to sear for approximately 2-3 minutes on each side, covered to allow smoky flavors to penetrate the meat. Remove the meat from grill and transfer into a large roasting pan bone side down. Place pan in the oven and roast for one hour and 15 minutes, rotating pan halfway through. Place a meat thermometer in the center of the meat, without touching the bone. Once the temperature reaches 95°F, remove from oven and place on a resting rack. Allow to rest for 25 minutes before slicing. (Meat will continue to cook to rare, 125°F). Collect all juices and reserve for the garlic Confit jus.
    Make jus Heat the grape seed oil in a large pot set over high heat until nearly smoking. Sear stew meat on all sides until brown, approximately 7 to 10 minutes. Remove the meat from pan. Add the shallots, garlic and butter and reduce heat to medium-low. Cook until tender approximately, 3 to 5 minutes. Return the meat to the pot and increase heat to medium. Add the red wine and reduce until alcohol is evaporated, approximately 5 to 8 minutes. Add the stock, thyme and peppercorns. Simmer for approximate 30 minutes or until it has slightly thickened. Strain sauce through a fine mesh sieve into a small pot. Discard the solids. Gently squeeze the individual cloves of the garlic Confit into the jus, being careful not to include any skin. Add chopped thyme leaves, reserved pan juices, and season with salt and pepper. Keep warm until ready to serve.
  • Brown Sugar Bourbon Brine
    LINCOLN Restaurant4 gallons water
    2# brown sugar
    6 cups kosher salt
    1 cup whole coriander seeds
    2 bunches of thyme
    4 bay leaves
    1 cup whole black pepper corns
    8 cups of bourbonAdd all ingredients in a large sauce pot and bring to a boil. Let brine cool down in the fridge for a day, for the best results try to brine your turkey in a cooler or some sort of large container for a whole day before cooking.


  • Thanksgiving Eggs Benedict
    Del Frisco


  • Latin-Asian Crab Mac n Cheese
    Adam Goldman, Masa 14
    •1 box of elbow pasta
    •2 tablespoons extra-virgin olive oil
    •6 tablespoons butter
    •¼ cup roasted Anaheim chilies diced
    •1 medium onion, finely chopped
    •3 cloves garlic, finely chopped
    •Freshly ground black pepper
    •3/4 pound fresh lump crabmeat, picked for shells and flaked
    •3 tablespoons all-purpose flour
    •2 1/2 cups milk
    •1/3 pound, about 1 rounded cup Oaxaca cheese
    •1/3 pound, about 1 rounded cup shredded Gruyere
    •½ teaspoon chili powder
    •½ teaspoon smoked paprika / ½ teaspoon chili flakes
    •1 cup panko bread crumbs
    •A generous handful flat-leaf parsley, finely chopped
    •1/2 cup grated grated cotija , a couple of handfulsDirectionsBring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the roasted Anaheim chilies, onion, garlic, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and other spices and cook for a few minutes, until the mixture coats the back of a spoon. Add the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.Preheat the oven to 375 degrees F.To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Cotija cheese. Top the mac n cheese with the crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.IMG_9831
  • Cornbread Stuffing
    Founding FarmersServes 6 – 7 people½ pound day old white bread, torn or cut into ¼” pieces
    ½ cup chestnuts, shelled, roasted and rough chopped
    ½ cup raw thick-cut bacon, diced into ¼” pieces
    6 Tbl unsalted butter
    2 cups celery, diced
    1½ cups yellow onion, diced
    2 Tbl poultry seasoning
    2 Tbl rubbed dried sage
    ¾ pounds baked cornbread (your favorite kind), crumbled
    2 Tbl maple syrup
    1½ tsp black pepper
    2 tsp kosher salt
    2 Tbl fresh-squeezed lemon juice
    2½ cups low-sodium chicken broth
    ½ cup fresh parsley, de-stemmed and rough choppedDirectionsPreheat oven to 350 degrees Fahrenheit. Place bread pieces on cookie sheet and place in oven to dry completely. Do not brown. Remove from oven and set aside. Spread chestnuts out on a cookie sheet and roast at 350 degrees for 5 – 10 minutes or just until oils begin to bloom. Remove from oven and set aside.In a large, deep skillet, sauté bacon over moderately high heat, stirring until browned, about 10 minutes. Add butter, celery and onions and cook, stirring until vegetables are softened, about 5 minutes. Add poultry seasoning and dried sage and cook, stirring 1 minute. Remove from stove and allow to cool enough to handle.In a large bowl, toss together crumbled corn bread, dried bread pieces, bacon mixture, maple syrup, black pepper, kosher salt, lemon juice, chicken broth, roasted chestnuts and parsley.
    *Note: Up to this step, the stuffing may be prepared and cooled completely 1 day ahead. Cover and refrigerate until ready to heat.Transfer stuffing to a casserole dish. Cover with foil and bake uncovered for 25 – 30 minutes. Remove foil and bake another 15 – 20 minutes or until top is golden brown. Remove from oven and serve.
Cauliflower Puree
Ciji Wagner, The Drafting Table
1 large celery root, peeled, cut to medium dice
6 red potatoes, peeled, cut to medium dice
1 head cauliflower, cut into florets
2 cups whole milk, warm
1 cup grated pecorino cheese
3 Tbsp butter, melted
S+pBring one gallon of heavily salted water to a boil in a two gallon pot. Add celery root, cook for six minutes. Add potatoes, cook for six more minutes. Add cauliflower, cook for eight more minutes, until everything is tender. Drain and return to pot. Puree with hand blender, and add milk, cheese, and butter. Salt and pepper to taste.

  • Sweet Potato Bourbon Mash
    Elizabeth Karmel, Hill CountryServes 8-10
    8          large Garnet sweet potatoes, roasted in the grill or oven
    1          pint heavy cream
    ½-3/4   cup drinking Bourbon (HC uses Makers Mark)
    ½         cup dark brown sugar
    ½         cup molasses
    1          teaspoon sea salt, or more to taste
    3          dashes of Tabasco
    Freshly grated nutmeg, optionalMake sure to prick the potatoes with a fork before roasting.  When done and cool to the touch, peel potatoes and cut them in quarters.  Put in a large stockpot or Dutch oven.  Add cream, Bourbon, sugar, molasses and salt to potatoes.  Simultaneously, mash potatoes with a large fork or potato masher and mix all the ingredients together.  If the potatoes need more liquid, add a little water.  Stir until smooth.Simmer covered, for 30-40 minutes or until potatoes are so soft that they resemble a rough puree.  This second cooking makes the potatoes foolproof since any hard pieces of sweet potato have a chance to cook down before serving.  When potatoes have cooked down, add the Tabasco and nutmeg if using and taste.  Adjust salt as necessary.  Serve immediately and refrigerate any leftovers.  The mash re-heats very well.


  • Pickled Pumpkin Salad
    John Critchley, Urbana Restaurant & Wine Bar

    Serves 6 – 8 people family styleFor the pumpkin:4 mini pumpkins, cut into wedges
    1 cup white balsamic vinegar
    2 cups distilled vinegar
    2 tablespoons pomegranate molasses
    2 cups sugar
    2 ea cascabel chileMethod:1. Sear pumpkin slices in olive oil.
    2. Combine remaining ingredients in saucepan, and bring brine to a simmer.
    3. Add pumpkin slices to brine until softened.
    4. Remove from heat, and cool in brine overnight.For the salad:4 heads of baby lettuce such as bibb, iceberg or romaine
    ¼ lb. high-quality blue cheese
    1 pomegranate, seeded
    1 Meyer lemon, or other sweet citrus, thinly sliced
    3 tablespoons chopped fresh herbsTo Serve:1. Cut the washed heads of lettuce into quarters and arrange in a serving dish.
    2. Arrange the pumpkin segments, lemon slices, crumbled blue cheese and
    pomegranate seeds around the serving dish.
    3. Separately, take the cooled cooking liquid from the pumpkins, mix with chopped
    herbs and pour over the salad.
    4. Serve immediately.(image courtesy of Urbana)


  • Toki Thanksgiving Treasure Rice
    Erik Bruner-Yang, Toki Underground1. Wash 64oz of sweet rice till starch water is no longer cloudy.
    2. Line rice cooker with lotus leaves
    3. Cook rice with 64oz of water and one cup dried mushrooms1. Chop up chinese sausage or your favorite local sausage, my favorite is anything from thirteen street meets.
    1/2 cup garlic
    1/2 cup giner
    1/2 cup shallots2. Sautee sausage, garlic, ginger, and shallots and deglaze with chinese wine.3. Peel three sweet potatoes and dice4. In mixing bowl mixed sautee mixture and sweet potatoes with:1 small jar fermented spicy bean baste, 1/2 cup soy, 1/2 cup mirin.5. When rice is cooked mix rice with the sweet potato sausage mixture.6. Wrap with lotus leaves and resteam for 25 minutes and serve.


  • Brussel Sprouts Parmesan
    Ricky Shepherd, El Centro

    • 2 pounds Brussels sprouts, cut in half,
    • 6 slices bacon, chopped into small pieces
    • 1 large shallot, minced
    • 1 garlic clove, minced
    • 1 cup heavy cream
    • 1/2 cup Parmesan cheese
    • 1/2 cup Asiago…….if you want extra creamy!
    • kosher salt, to taste
    • fresh cracked black pepper, to taste

    Heat oven to 350, and butter a baking dish. Bring a large saucepan of water to a boil. While the water is boiling, cook the bacon over low heat, until lightly browned, about 8 minutes.

    Remove the bacon with a slotted spoon from the pan of drippings, and set aside on a paper towel. Drain off all of the bacon drippings except for 1 tablespoon.

    Add the shallot, and cook over low heat, until soft, about 5 minutes. Stir in the garlic, and cook for 1 minute. Remove from the heat, and set aside to cool.

    Once the water is boiling, add the Brussels sprouts, and cook for 2 minutes. Drain into a colander, and immediately cool down with very cold water. Set aside and let drain. Pour the cream over the cooled shallot mixture.

    Pat the Brussels sprouts dry with paper towels. In a large mixing bowl, add the sprouts, shallot/bacon mixture, and the cheese. Stir. Pour into the buttered dish. Bake for 30 minutes, until bubbly, and lightly brown on top. Serve. Eat.

    (image courtesy of El Centro)


  • Yellow Corn Soup 
    Domenico Cornacchia, Assaggi Osteria/Assaggi Mozzarella BarServes 4-66 ears of yellow corn
    1 large potato, peeled and chopped in small pieces
    1 large yellow onion, diced
    1 quart of vegetable broth or water
    Extra Virgin Olive Oil
    Salt to tastePreparation:Using a grater over a very large bowl, grate off the corn kernels. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this raw corn kernel bits.1.In a large pot heat oil over medium heat. Add the onion and 1/2 tsp. salt.2. Cook, stirring occasionally, until onion wilts, about 3 minutes.3. Meanwhile, peel and chop the potato. Add potato and water or broth to the pot with the onion. Bring to a boil. Cook until onion and potato are very soft, about 10 minutes. Add the corn. Cook until heated through, about 2 minutes.4. Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns).5. Add salt to taste. You will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 tsp. at a time, and tasting until you notice a delicious corn flavor.6. Buon Appetito! Serve with a piece of rustic Italian bread.
  • Rainbow Heirloom Carrot Casserole Goat Cheese Fondue Pomegranate Syrup
    LINCOLN Restaurant10 large rainbow carrots
    8 cups goat cheese mornay
    1/4 # butter
    1/4# flour
    1/2 gallon of whole milk
    1 pinch of nutmeg
    2 bay leaves
    2 cups chevre goat cheese
    4 springs of fresh thyme
    1 cup honey
    2 pomegranate seeded reduced with 1 cup simple syrupCombine flour and butter in a sauce pot and cook until lightly brown , add the whole milk cook over low heat add bay leaves and nutmeg. Sauce will thicken season with salt and pepper fold in goat cheese set aside. Pomegranate syrup add simple syrup which is 1cup water to 1 cup sugar ratio add 1 pomegranate seeds. Peel and cut rainbow carrots add them to your casserole dish with honey and fresh thyme. Baked in the at 350 covered in foil for 20 minutes after the 20 minutes remove cover and bake for a additional 15 minutes at 350 . Finish with pomegranate seeds and syrup.
  • Carmine’s Thanksgiving Vegetables

-Brussel Sprouts

2 ½ lb brussel sprouts [scored and par blanched]-cut large ones in 1/2
1 lb med dice Spanish onions
½ lb med dice bacon
3 oz sweet butter
½ tsp salt
1/8 tsp ground black pepper

In 12” sauté pan sauté bacon till lightly browned, add onions. Cook until both are nicely browned. Add all remaining ingredients. Mix gently until sprouts are slightly browned and cooked thoroughly.

-Dill Carrots

1 lb baby Belgium carrots [ par blanched]
2 Tbl sweet butter
1 tsp chopped shallots
1 Tbl chopped dill
¼ tsp salt
1/8 tsp gr black pepper

In 10” sauté pan add butter and shallots. Heat to melt butter while mixing shallots. Add carrots salt and pepper. Saute until fully heated. Add dill and toss.

-Sauteed Green Beans

1 lb clean string beans [ lightly blanched]
2 Tbl sweet butter
1 tsp chopped shallots
¼ cup toasted hazelnut pieces
2 med red peppers [ cut into julienne pieces]
¼ tsp salt
1/8 tsp gr black pepper

In 10” sauté pan heat butter and shallots. Add peppers. Lightly brown. Add beans, salt and pepper. Saute until
beans are thoroughly heated. Serve topped with toasted hazelnuts.


  • Chestnut Soup with Duck Sausage, Duck Liver , Gizzard and Pancetta
    Roberto Donna, Al Dente4 tablespoons unsalted butter
    1 celery rib, finely chopped
    1/2 medium onion, finely chopped
    4 oz pancetta cun in small cubes
    2 bay leaves
    2 cups cooked chestnuts ( frozen will work well )
    1 cup ruby port
    1 thyme sprig
    3 cups duck stock
    1/2 cup heavy cream
    Salt and freshly ground pepperDirections:Melt the butter in a medium sauce-pan. Add the pancetta, bay leaves, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig. Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.Sauted and roast the duck sausage and slice in thin slices. Roast dusk liver and cut a nice slice and keep warm.
    Pancetta need to be dry in the oven in thin round slices, keep dry. Gizzard need to be cook in port until tender and then cut in small cube, resembling black truffles.Place the slice of duck liver in center of soup bowl and arrange the slice of sausage on top of it. Sprinkle with the diced pancetta and gizzard,then poor the soup on top of it.
  • Cranberry Orange Bread
    Yvonne Lacoste, RIS3 C flour
    ¾ t baking soda
    ¾ t baking powder
    ¾ t salt
    1 ½ C sugar
    3 T shortening
    2 medium eggs
    Grated zest of one orange
    1 C + 2 T orange juice
    1 ½ C whole cranberries
    ¾ C walnuts, choppedSift together dry ingredients and set aside. Cream together the sugar and the shortening. Add the eggs. Add the zest and orange juice and mix well. Add the dry ingredients. Fold in the cranberries and walnuts. Baked in a 9x5x3” greased pan at 350 for 35-40 minutes. Test with a toothpick for doneness.
    (image courtesy of RIS)
  • Roasted Brussels Sprouts with Bacon & Dried Cranberries
    Blue Duck Tavern
    15 whole Brussels Sprouts
    4 tbsp dried cranberries
    3 oz bacon, cut into lardons
    2 tsp miced garlic
    2 tsp minced shallots
    1 tsp apple cider vinegar
    4 sprigs of thyme, cleaned and chopped
    1 tbsp extra virgin olive oil
    Salt & pepper, to tasteDirections:Start by cutting the Brussels Sprouts in half. In a pot of boiling salted water, blanch the sprouts for two minutes and shock in ice water. In a hot sauté pan, start by rendering the bacon until golden brown, then add the Brussels Sprouts. Cook on high heat until golden brown. Add dried cranberries, garlic, shallots, thyme and extra virgin olive oil and cook for two more minutes. Season with salt and pepper and deglaze with the cider vinegar and serve.


  • Clam and bacon stuffing
    LINCOLN Restaurant
    1/2 stalk celery
    1 diced yellow onion
    1# sliced bacon
    2 cloves of Garlic
    40 ct little neck clams
    1 bunch of fresh thyme
    8 cups white wine
    2#diced toasted brioche
    1/2 bunch of sage
    1# butter
    2 tbl olive oil
    1 tbl crushed pepperIn large sauce pot sauté garlic and olive oil after browning the garlic add cleaned clams and deglaze with white wine. While that is cooking dice and toast brioche in a oven at 300 degrees. When all calms open remove from liquid and shell, keep cooking liquid for stuffing, In the same pot you cooked the clams in add butter and sauté celery, onion, ½ bacon diced, when sautéed brown add toasted brioche and chopped clams add liquid from clams and sage, thyme, crushed red pepper Salt & Pepper to taste. Use leftover sliced bacon to top the stuffing before baking. Bake casserole at 350 for 30 minute until bacon is crisp on top


  • Apple-Cranberry Pie
    Tiffany MacIsaac, Buzz Bakery-Classic Crust 

    •  4 ½  cups flour, plus more for the work surface

    •  1/2 tablespoon kosher salt

    •  3 sticks chilled unsalted butter, preferably with a fat content of 82 or 83 percent (such as Plugra brand), cut into small dice and refrigerated until ready to use

    •  1 1/2 tablespoons high-proof vodka

    •  1/4 cup ice water

    •  1 large egg, beaten with 2 teaspoons water, for brushing

    •   Granulated or raw sugar, for sprinkling

    •  Large-grain or flaked sea salt, for sprinkling




    Whisk together the flour and salt in a large bowl. Sprinkle the bits of chilled butter over the flour mixture; use your clean hands to work the butter evenly into the flour or use a mixer on low speed being careful not to over mix (should have a sandy consistency)

    Sprinkle the vodka over the flour-butter mixture, then do the same with the water. Combine and form a thick and fairly dry dough that barely holds together. Knead lightly and compress into a firm block and wrap in plastic wrap. Let it sit for about 1 hour.

    Lightly flour your counter. Have a 9-inch deep-dish pie plate at hand. Roll the block of dough into a 10-inch round with a thickness of 1/4 inch, then the pie plate with a round of dough, trimming off the excess dough around the edges. (Reserve any remaining dough, pressing and lightly kneading it into one firm ball and again wrapping in plastic wrap). Freeze the bottom pie shell for 15 to 20 minutes.

    Preheat the oven to 300 degrees. Line the frozen pie shell with parchment paper or aluminum foil, then fill with a thin layer of pie weights or dried rice or beans. Bake for 30 to 40 minutes or until the crusts are completely cooked but not browned. Remove the parchment/foil and weights; bake uncovered for 5 to 7 minutes. Transfer to a wire rack to cool.


    -Apple-Cranberry Pie Filling

    12 Cups Gala Apples that are peeled, cored and sliced (expect about one cup per apple)
    2 Cups granulated Sugar
    1/4 Cup Brown Sugar
    1/2 tsp Powdered Ginger
    2 tsp Powdered Cinnamon
    1/4 Cup Cornstarch
    2 tsp Fresh Ginger
    1 Cup lightly chopped fresh cranberries
    2 tbsp Candied Ginger, chopped into small piecesDirections:1) Whisk together sugar, powdered ginger, cinnamon and cornstarch until smooth
    2) Place apples and sugar mixture in a large pot over a medium-low heat. Stir frequently while cooking, making sure it doesn’t scorch. The fruit will eventually give off liquid then thicken as it simmers. Continue to cook until the fruit is tender and the liquid has thickened.
    3) Add the cranberries, fresh ginger and candied ginger and stir a few times to combine. Over stirring will turn all the fruit red but don’t worry if that happens, it’ll still taste delicious. Allow to sit on a very low heat for 5-6 minutes to cook the cranberries.
    4) Remove from heat and cool/reserve in the refrigerator covered for up to 1 week or until needed. Place pie filling in one 9×12 cake pan or 4-8 ramekins, (depending on size.) Top with a generous amount of streusel (recipe below) and bake at 325 degrees F until golden brown and bubbly. About 25-30 minutes. Serve hot.Brown Sugar-Oatmeal Streusel:2 Cups All Purpose Flour
    2 Cups Quick Cook Rolled Oats
    1 Cup Light Brown Sugar
    1/4 Cup Granulated Sugar
    1 1/2 tsp Cinnamon
    8 ounces Butter, chilled and cubed (2 sticks)Directions:1) Mix together flour, sugars, spices and oats.
    2) Using a mixer with a paddle attachment or your hands work the butter into the flour mix until it resembles sand. Do not over mix. Store in the refrigerator up to one week until needed. Great on crumbles, crisps and as a muffin topping.

  • IMG_0052

  • Spiced Pumpkin Cheesecake
    Todd Wiss, Firefly
    2 8oz packages of cream cheese, room temperature.
    1 cup Sugar
    1 cup Brown Sugar
    9 ea Eggs
    1t Ground Ginger
    1t Ground Cinnamon
    1t Ground Nutmeg
    1t Ground Mace
    ¼t Salt
    4 cups Pumpkin Puree
Place the cream cheese in the mixing bowl with the paddle and stir.
Add eggs while stirring.
Mix together the sugars and spices then add to the cream cheese and egg mixture.
Add the pumpkin puree to the cream cheese mixture, stirring only enough to combine.
Place the batter into a baking vessel and place in a water bath filled with warm water.
Cover with paper and bake at 325 for 30 minutes or until set.
(image courtesy of Firefly)
  • Italian-Style Drinking Chocolate

    To make the cocoa, combine 2/3 cup cocoa and 1/3 cup sugar in a medium saucepan. Gradually add three cups of milk to the cocoa and sugar over low heat, mixing to avoid lumps. Be sure that the milk is heated but never reaches a boil. Continue mixing the chocolate on low heat until it is fully blended and thickens to a rich consistency.
    1. For the nutella lover, try the Hot Gianduja: Drop two teaspoons of hazelnut butter in a cup of hot chocolate and enjoy.
    2. For some spice, slice thin rings of seeded habanero, mix into a cup of chocolate so it infuses. Discard the peppers and enjoy the subtle heat with the chocolate
    3. And for a little spiked mix, try the Bicerin. Add one shot of brandy to the hot chocolate. Pour two tablespoons on lightly whipped cream over the back of a spoon so it stays on top of the spiked hot chocolate.
  • Cranberry Apple Cider Sorbetto
    Dolcezza2300 grams water
    5500 grams TOIGO ORCHARDS cranberry apple cider
    1500 grams sugar
    50 grams lime
    1 stick cinnamon
    2 clovesMix water, cranberry apple cider, sugar, cinnamon stick and 2 cloves in a pot and heat. simmer for 30 minutes until the cranberry apple cider has slighly reduced and the spices have sufficiently infused. take off heat and allow to cool. freshly squeeze 50 grams of lime juice and add to cooled mixture (this adds a nice bite of acidity that brings everything together). pour into ice cream machine and spin.
    (image courtesy of Dolcezza)


  • Tiki Tiki
    Bourbon Steak3oz grapefruit juice
    1 oz cinnamon syrup
    3/4 oz lemon juice
    3 oz club soda

    Add all the ingredients in a tall glass filled with crushed ice and stir.

    Tiki Tiki spiked
    2 oz rum
    3oz grapefruit juice
    1 oz cinnamon syrup
    3/4 oz lemon juice
    1 oz club soda

    Cinnamon syrup
    Add a few cinnamon sticks to a small saucepan filled with water. Keep the water at a boil for 10 minutes. Strain out the cinnamon sticks and reserve the water. Measure the water and add equal parts sugar to it. Stir until the sugar dissolves.


  • Harvest Pumpkin Cocktail
    Horus Alvarez, Vinotecao 1 ½ oz. Pumpkin-infused Boyd & Blair potato vodka
    o ½ oz. Domaine de Canton ginger liquor
    o 1 oz. Pumpkin Candy puree*
    o ¼ oz. Allspice syrup**
    o 2 dashes of whiskey barrel-aged bitters
    o Served up, garnish with candied-pumpkinMix all ingredients in a shaker with ice, shake hard and double strain into a coupe, garnish with candied-pumpkin.*Pumpkin puree: Chop pumpkin in large pieces, cook at a low temperature with brown sugar, cinnamon, all spice, star anise, cloves. Cook for a few hours adding water and some brandy at the end. Let it cool, and puree the pumpkin with some of the same sauce left from the previous batch.**The allspice syrup is the sauce left from the pumpkin cooking.


  • Horn of Plenty Cocktail
    The Coupe
    Shake with ice and strain into a large coupe glass or rocks glass:
    .1.25 oz cognac (Gilles Brisson VS)
    .75 oz aged rum (Plantation Grande Reserve 5 year)
    .75 oz dry, unoaked white or sparkling wine
    .75 oz orgeat (preferably house-made)
    .5 oz unsweetened cranberry juice
    .5 oz fresh lime juice
    .dash Old Fashioned bitters
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  • Taipei Fizz
     Colin Sugalski, Toki Underground

    1.5 oz Bourbon
    .5 oz lemon juice
    .5 oz spiced syrup
    .5 oz angostura/old fashioned bitters
    1/2 teaspoon condensed milk
    1/2 teaspoon egg whites.
    Hey Song Sarsaparilla or your favorite birch/root beer

    Combine first five ingredients in a shaker with ice to chill, double strain and reshake with egg whites dry. Pour over ice in a rocks glass, top with Sarsaparilla.

  • Cranberry Bog
    Legal Sea Foods2 parts Ketel One Oranje
    2 parts Cranberry Puree (recipe below)
    ½ part Fresh Squeezed Lemon Juice
    2 dashes of Angostura BittersDirections1. Make cranberry puree by combining 1 cup of sugar and 1 cup of whole cranberries in a saucepan. Muddle the mixture to break the cranberries and add 1 ½ cups of water. Over medium- high heat, bring the mixture to a simmer until the sugar is completely dissolved and the puree is the color of the skins. Cool.2. Using a jigger, measure the ingredients into a metal tin shaker.
    3. Add ice and shake vigorously
    4. Strain into a chilled cocktail glass and garnish with 3 whole floating cranberries.

    (image courtesy of Legal Sea Foods)
  • Trademark’s Thanksgiving Cocktail
    Chris Bassett, Trademark1.5oz Jim Beam
    2oz of butternut squash soda
    .5 oz of cranberry port reduction
    Garnish with 1 piece of fried sageButternut Squash soda:
    Juice 2 medium size butternut squash, then take left over pulp and simmer with 2 qts of 4:1 simple syrup. Add in 5 cinnamon sticks some sage and a little allspice and simmer for 1 hour. Add in butternut squash juice and strain through chinois.Cranberry port reduction:
    2lbs of fresh cranberries slightly muddled, add one 750ml bottle of port and reduce by half. Strain through chinois.


  • Astro Doughnuts
    Chef Jason Gehring is offering a yeast-raised cinnamon doughnut with sweet potato filling, cranberry glaze and gingersnap crumble.
  • Bar Pilar
    For those looking to celebrate at home without the mess, they can pick up some ‘Sides + Pies’ from 14th Street foodie spot Bar Pilar. Chef Justin Bittner is making delicious sides for groups of two sizes: 5-7 people and 10-15 people; at $26 and $32 respectively. Sides include a Sage, Housemade Sausage and Apple Stuffing, a Broccoli Casserole with blue cheese béchamel and Candied Heirloom Sweet Potatoes. In terms of sweets, Bittner will sell a variety of pies for $28 including Apple Crumb, Bourbon Pecan and Heirloom Pumpkin. People can pre-order any ‘Sides + Pies’ through November 19th by caling 202-265-1751, with pick-up on Thanksgiving Eve, the 21st.
  • BLT Steak
    BLT Steak DC encourages diners to spend time around the table with friends and family this Thanksgiving, not behind the stove. The award-winning DC steakhouse will host its first annual Thanksgiving Day dinner on Thursday,November 22 with an incredible menu crafted by lauded Executive Chef Jon Mathieson. With innovative takes on holiday favorites like Roasted Turkey with Chestnut-Sausage Stuffing and Rosemary Gravy and a Dry Aged Roasted Prime Rib with Caramelized Onion Bread Pudding, BLT Steak’s Thanksgiving Day menu will please carnivores and holiday traditionalists alike, and is available as a prix-fixe tasting at $68/person or a la carte. More information available online at here.
    BRABO will be open on Thanksgiving Day between 2:30 p.m. and 7:00 p.m., offering patrons a three-course Thanksgiving dinner for $65. The three-course Thanksgiving menu will include appetizers like Weaving Run Mixed Green Salad with raw and braised vegetables and lemon vinaigrette; Roasted ButternutSquash Soup with Amaretto cookies and pumpkin seed oil; Pan Seared Maine Scallops  with Spaghetti Squash, Braised Greens, Bacon Vinaigrette; Spaghetti a la Chitarra with tomato, burratta and basil oil. Entrees include a Traditional Turkey Dinner with sweet potato purée, Brussels sprouts, sweet potato puree, chestnut dressing and gravy; Seared Chesapeake Rockfish with potato gnocchi, broccoli and chive beurre blanc; Pan- Seared Rib Eye Steak with Pennsylvania mushrooms, potato purée and bordelaise sauce; Braised Pork Shank with apple scented cabbage, bacon and natural jus; Roasted Ribeye of Beef with potato puree, wild mushrooms and red wine reduction. Reservations are strongly recommended, call 703.894.3440.
  • Buzz Bakery
    Buzz Bakery is now taking orders for pies with flavors like Double Crust Gala Apple Pie, Chocolate-Bourbon Pecan Pie with Chocolate Whipped cream, Classic Pumpkin Pie with Cinnamon Whipped Cream, Mississippi Mud Pie with layers of chocolate bombe, chocolate pudding & espresso whipped cream, Sweet Potato Pie with roasted sweet potato pie topped with cranberry jam & ginger whipped cream, and Apple Crumble Pie with gala apples, sugar & spices topped with cornmeal streusel. You can also pre-order their pumpkin cheesecake, as well as a pint of housemade ice cream (in flavors like cinnamon, pumpkin pie and ginger each for $6.50 and available to add onto any order). Pie and cake prices range from $25 to $32.Their take-and-bake selections will also be available for pre-order. The Ham, Cheese & Scallion Scone and Apple & Cheddar Scones (6 servings for $10) and the Sweet Potato Biscuits (6 servings for $7) make for a perfect breakfast on Thanksgiving Day.All orders must be placed 72 hours in advance of pick-up and can be scheduled for Monday (11/19), Tuesday (11/20) or Wednesday (11/21) pick-up. A limited number of pies will be available in the shop for day of purchasing.
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  • Carmine’s
    Carmine’s traditional Thanksgiving feast features an 18 lb. roast turkey with all the trimmings.The Family Style Feast Includes:One 18 lb. Roasted Turkey with Sausage & Sage Stuffing served with Homemade Cranberry Sauce, Brussels Sprouts with Caramelized Onions & Applewood Smoked Bacon, Sautéed String Beans with Julienned Red Peppers & Toasted Hazelnuts, Baby Carrots with Fresh Dill, Sweet Potatoes topped with Marshmallows & Maple Syrup, Mashed Potatoes with Giblet Gravy. Enjoy your Thanksgiving feast with a holiday Pumpkin, Apple or Pecan pie. (choice of pie needs to be given at the time of the reserved order). In-restaurant catered or carry-out. Carmine’s regular family-style Italian menu will also be available.
  • DC-3
    DC-3 is serving a Thankfurter” hot dog – a hot dog made with turkey and stuffing, then topped with whole cranberry relish and sweet potato chips.
    (image courtesy of DC-3)
  • Fiola
    This Thanksgiving, Fiola will offer a three-course holiday menu from 2:30 – 6:30 PM, priced at $55 per person and $20 per child. The special Thanksgiving menu will include appetizers such as Maine Belon oysters with limoncello granita and Johnston County Mangalitsa Prosciutto with radicchio and pomegranate. Entree options include Pennsylvania Heritage Roast Turkey with sweet potatoes, stuffing, gravy and cranberry sauce, Tuscan style Shenandoah Leg of Lamb with slow cooked Brussels Sprouts and rosemary zabaglione, and Vincisgrassi, which is a classic Le Marche style lasagna with mushroom bianchetto sauce. You can also enjoy classic desserts with an Italian twist such as Pumpkin Clafoutis with toasted Alba hazelnuts and bourbon barrel aged maple syrup, and Dark Chocolate Tart with Sicilian sea salt and brown butter caramel. (Is your mouth watering yet???)
  • Founding Farmers, MoCo, Farmers Fishers Bakers
    This trio of restaurants will all be serving a special three-course menu for $35 per person, from 12pm – 8pm on Thursday, November 22. Enjoy dishes like Butternut Squash Soup with cranberry crème fraîche and pumpkin seeds and your choice of Roasted Turkey, Slow Roasted Pit Ham with black eyed pea gravy, Southern Fried Chicken with cream gravy, or Herb Crusted Prime Rib with horseradish cream. You’ll also get sides like Roasted Chestnut Cornbread Stuffing, Double Whipped Red Bliss Potatoes, Sautéed Green Beans with Sea Salt and Candied Lemon, Roasted Sweet Potato with Fig and Pecan Butter , Pan Roasted Brussels Sprouts with Maple Brown Butter, and Cranberry Relish. Plus, you get dessert options like classic pumpkin or pecan pies and modern takes on classics like the Vanilla Bean Cheesecake with Cranberry Compote. Nothing not to love.
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  • Hill Country Barbecue
    Enjoy an all-you-can-eat buffet of homestyle classics like their bourbon mashed sweet potatoes, pit-smoked turkey with pan gravy, pork spare ribs, green bean casserole, mac and cheese, corn pudding, buttermilk mashed potatoes, cast iron apple cobbler and more. $35/adults, $15/child
  • Jack Rose
    On the Sunday before Thanksgiving, Jack Rose Dining Saloon is celebrating with the 2nd annual Mutha Firkin Turkey Roast, a rooftop roast for beer lovers. On Sunday, November 18th starting at 6pm, Jack Rose will serve up a feast of spit-roasted turkeys, mashed potatoes, Brussels sprouts and more for $18 per person. To pair with the savory dishes, at 7 p.m. Jack Rose will tap its Firkin of Heavy Seas Peg Leg Stout which has been aged in a Stitzel Weller Barrel and spiced with Madagascar vanilla, cocoa nibs, allspice, orange peel and vanilla bean. For more information please call 202.588.7388 or email [email protected] for details. Jack Rose is located at 2007 18th St. NW.
  • Jackson 20
    Chef Brian McPherson has created a three-course menu with all the fixins’ available for $50 per person (children 13 and under can dine for $20). Appetizer options will include the Farm Salad with Black Mission figs, Pipe Dreams chèvre, candied walnuts, honey-thyme vinaigrette; Broccoli and Cheddar Soup with aged cheddar and oyster crackers; or Ham and Cheese Croquettes. Entrées will feature a Turkey Day Dinner with turkey breast, turkey leg confit, cranberry sauce, mashed potatoes, cornbread stuffing, green beans and sage-turkey gravy; North Carolina Mountain Trout Almondine with braised kale, apples, lemon brown butter; or a Stuffed Pepper with orzo, cherry tomatoes, broccoli rabe and romesco sauce.  Dessert options include Pecan Pie or Pumpkin Pie; and a Trio of Ice Creams. Items are also available a la carte. Special Thanksgiving Day hours will be from 12:00 to 7:00 p.m.  Reservations are suggested.
  • LINCOLN Restaurant
    The carving stations will feature regional, humanely raised meats, including Slow Roasted Pennsylvania Natural Turkey and Herb Crusted Meyer Natural Angus Prime Rib of Beef. Sides include Brioche Herb Stuffing,  Roasted Parsnip & Butternut Gratin Potatoes, Local Cider Glazed Green Beans topped  with Crispy Onions and Maple Glazed Carrots will be offered. You can also enjoy a selection of hand-crafted dessers like Pumpkin Crème Brûlée and Chocolate Pecan Pie Tartlet served with Pecan Ice Cream.Cost is $58 per adult and $21 for children 12 and under. Lincoln is also offering a Thanksgiving “To Go” menu, which includes an all-natural roasted turkey, stuffing, all the sides and homemade pie or other desserts.
  • Ted’s Bulletin
    Ted’s is offering a Thanksgiving Pop Tart,  one of their signature pastry crusts stuffed with turkey, stuffing and cranberries, topped with a salt gravy ‘frosting’ and piped sweet potato puree.  Available through December 1st in addition to a pumpkin chai pop tart and a variety of other sides & pastry items available for carry out before the holiday.

    (photo courtesy of Ted’s Bulletin) 
  • Trademark
    Trademark in Alexandria is combining everyone’s favorite Thanksgiving dishes in a pie. Trademark’s Thanksgiving Pot Pie combines bourbon-spiked roast turkey, sweet potatoes, green beans, leeks, homemade gravy, sage and onion in a flaky puff pastry crust. The Pot Pie is available during the week of Thanksgiving (Monday 11/19 – Sunday 11/25) for $18.
  • Urbana
    Urbana Restaurant & Wine Bar’s Executive Chef John Critchley will be offering a decadent Thanksgiving Day brunch buffet with traditional Thanksgiving fixings like a turkey carving station, sausage stuffing and sweet potato soufflé alongside brunch staples like an omelet station, charcuterie and cheese, smoked salmon and bottomless bellinis. The brunch buffet will be offered from 11am to 4pm, and will cost $45 per person inclusive of bottomless bellinis, $25 for children 14 and under, and complimentary for children under the age of five. Reservations are recommended.