Thursday, November 16, 2017

Sips & Nibbles: Thanksgiving Edition

I am offering a special Thanksgiving edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. Today, you'll find some restaurant options for Thanksgiving if you just don't feel like cooking this year.
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1) Capo’s talented culinary team is offering a variety of options to help make this Thanksgiving the best one yet. Leave the baking to the experts and order a special Thanksgiving Pie to Go or join Capo for prix fixe and a la carte Thanksgiving Day dining options.

PIES TO GO
This Thanksgiving Capo is offering made-to-order Specialty Pies by renowned Boston pastry chef Kate Holowchik, the newest addition to the Capo culinary team. Available for pre-order now through Monday, November 20, the beautiful pies are sure to turn heads at the dinner table. Chef Kate’s baking up Thanksgiving favorites including Pumpkin Pie and Apple Pie, and decadent French Silk for just $25 each. All three flavors are also available gluten-free, upon request, for $30 each. Visit https://www.caposouthboston.com/store/ to order a pie.
When: Last Day to Order: Monday, November 20; Pick Up: Tuesday, November 21 – Thursday, November 23
Cost: Holiday pies are $25 each (gluten-free also available for $30)

TURKEY GOBBLER TO GO
Enjoy Thanksgiving on the go with a special Turkey Gobbler Sandwich packed with Roasted Turkey, chestnut sausage stuffing, orange cranberry sauce, caramelized onion focaccia, roasted turkey gravy. The Turkey Gobbler Sandwich is the perfect option for Bostonians stuck working on the holiday that are still looking for their Thanksgiving fix, or the unlucky hosts who were left with no leftovers for next-day sandwiches. Swing by Capo on Thanksgiving between 2pm and 10pm to pick up Chef Nick Dixon’s ultimate turkey sandwich for just $12.

THANKSGIVING DINING
The team at Capo welcomes guests to enjoy a hearty Turkey Day meal at Capo, with a variety of options to accommodate families of all sizes. Dishes by Chef Nick Dixon and desserts from pastry chef Kate Holowchik can be enjoyed as a three-course prix fixe menu ($45/adult, $20/children, free for children under 4) or a la carte.

First Course (for prix fixe, choice of)
Lobster Bisque, Cream lobster bisque, crème fraiche, $15
Gnocchi Alforno, Hand-rolled gnocchi, English peas, shaved truffle, $16
Cacio de Pepe, House-made spaghetti, guanciale, black pepper, pecorino Romano, $15
Second Course (for prix fixe, choice of)
Roast Turkey, Chestnut and sausage stuffing, Yukon mashed potatoes, winter vegetables, cornbread soufflé, gravy, cranberry bourbon sauce, $25
Roast Prime Rib, Yukon mashed potatoes, bone marrow popover, au jus, $32
Eggplant Involtini, fresh mozzarella, smoked tomato sauce, torn basil, $18
Third Course (for prix fixe, choice of)
Pumpkin Crostada, $10
Apple Pie Tiramisu, $10
Chocolate Hazelnut Tart, $10
A La Carte Side Dishes
Roasted Winter Squash, delicata squash, Brussels sprouts, baby carrots, rosemary, $10
Cornbread Soufflé, $10
Slow Roasted Sweet Potato Casserole, $12

Capo will be open on Thanksgiving for dinner from 2pm – 10pm, with last call at 11:30pm. For Reservations, please call 617-993-8080.

2) The newly opened Sumiao Hunan Kitchen is celebrating their first Thanksgiving in Kendall Square by dishing out Hunanese twists on traditional “Turkey Day” staples and family-style prix fixe menus for four-to-eight guests for two straight days, November 23 & November 24 from 11am-close.

Sumiao’s a la carte specialties include the four-piece Pan-Seared Pumpkin Cake with sweet pumpkin, sticky rice powder, condensed milk and sesame ($12); Mala Turkey with house chili soy sauce, Szechuan peppercorn oil, cilantro and sesame ($14); Crispy Turkey with hoisin-BBQ sauce ($28); and, tempura-style Yolk Breaded Pumpkin with preserved duck yolk and sweet pumpkin ($18).

Whether feasting for Thanksgiving or Friendsgiving, group dining is made simple with Sumiao’s trio of prix fixe-style menus ($125-$250 per group). Each menu starts with Melted Gold Soup with pumpkin and millet. Moving onto the appetizer course (Sumiao Shang Gan, Scallion Pancake or Spicy Dried Baby Fish), groups of four pick one while groups of six choose two, and eight select three. Each guest then can choose one sharable entrée from a selection of 12 signature vegetable, seafood and meat dishes like the Spicy Cauliflower, Red-Braised Pork Belly or Steamed Duijiao Tilapia. Each group also gets a complimentary order of one of the a la carte specials featured on these two days.

To make Reservations, please call 617-945-0907

1 comment:

như thủy said...

Thanks for sharing, nice post!

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