Bringing Back a 200 Year-Old Thanksgiving Tradition: Doughnuts

Think about all the delicious, traditional dishes on your Thanksgiving table. The roast turkey, cranberry sauce, sweet potatoes, gravy, stuffing, pumpkin pie, mincemeat pie, and more. However, there's probably an item, with over 200 years of tradition, that isn't on your Thanksgiving table. And it's time to bring back that tradition, making your Thanksgiving feast even tastier.

The Doughnut.

The tradition of Thanksgiving doughnuts potentially extends back to the late 18th century, around 1798 (and maybe even earlier), although newspaper references didn't start mentioning the tradition until the 1830s. Those references continued until into the 1950s, when it soon after largely seemed to die out for unknown reasons. 

We need to revive this tradition, to bring the beloved doughnut back to the Thanksgiving table. I'm sure plenty of people would embrace this tradition, and revel in the delectable taste of a doughnut with their turkey dinner. There's no reason this tradition should die out, when it's so easy to bring it back. If tradition is at all important to you, then why not embrace this one?

So, start making your plans now, whether you decide to make your own doughnuts at home or purchase them from your favorite doughnut shop. Hopefully, local doughnut shops will get behind the revival of this tradition as well, creating special flavored doughnuts for the holiday. However, many doughnut shops appear to be closed on Thanksgiving, so you may need to purchase them the day before. Making them at home might be your best option for getting the freshest doughnut.

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The ancestor of the doughnuts is the olykoek ("oily cake"), which was brought to New York by Dutch settlers around the 17th century. It was more like a cruller in shape, and lacked a hole like the doughnuts of today. The term "doughnut" seemed to come into use around the start of the 19th century, and there wouldn't be holes in doughnuts until the mid-1800s, allegedly as early as 1847, but definitely by the early 1860s. 

One of the first mentions of the term "dough nuts" was in a cookbook, The Frugal Housewife or Complete Woman Cook (1803) by Sussannah Carter. It provided probably the first printed recipe for dough nuts, and the shape of it was up to the cook. 

In the U.S., one of the first newspapers to use the term "doughnuts" was the Vermont Republican (VT), September 25, 1809, which stated, "Go my dear and put the big spider on the fire, and we'll have some doughnuts for supper."

A number of sources allege that the term "donut" first appeared in print in 1900, but that is erroneous, and it actually made its first appearance at least as far back as 1856. The Boston Post (MA), May 19, 1856, mentioned the sign outside a rural grocery store that stated, "Hot cofey tee ginger and spruce bear pies donuts piled Egs pigs fete..." The Wheeling Daily Intelligencer (WV), October 2, 1857, printed an article that noted, "Donuts, krullers, and ice cream sirkilated throo the crowd, and was libbrally encurridged; the donuts bein useful as spunges to absawb the surplis lickquid in the stummick,..." And during the rest of the decade, and into the 1860s, the term "donuts" continued to be used. 

When and how did the doughnut acquire its hole? The earliest doughnuts lacked a hole, but the most commonly told origin tale of the hole is that it was created by Captain Hanson Crockett Gregory, of Portland Maine, in 1847, when he worked on a ship as a cook. However, multiple stories of why he created the hole exist, and there are even stories attributing the hole to his mother, Elizabeth. There is a lack of supporting evidence for Gregory's claim, which only came to light in 1916, about 70 years after its alleged creation.  

In 1916, Captain Gregory was a resident of the Sailors' Snug Harbor, of Quincy, Massachusetts (a retirement home for sailors), and was interviewed about doughnuts. He was mentioned in numerous newspaper articles at this time, many simply repeating the same article. However, some of the articles differed, even offering different facts. For example, his age was variously given from 81-85 years old. One article though, quoting Gregory, stated he had been born in November 1831, and invented the doughnut hole in 1947, when he was 16 years old, working as a cook on a ship. 

Gregory's tale was that he found that the usual square or diamond-shaped doughnuts often did not cook in the middle. So, he decided to use a biscuit cutter, making a hole in the doughnut, so they would cook properly. Later, he prepared the doughnuts for his family and friends, and the idea spread quickly from there. 

Why did he wait so long to come forward and claim to be the inventor of the doughnut hole? How good was his memory of an incident that occurred nearly 70 years before? Why isn't there any supporting evidence? 

The earliest newspaper reference to a doughnut with a hole is from May, 1861 in an article, titled The Grand Dough-Nut Demonstration, in the Bangor Daily Evening Times, May 30, 1861. The article noted, "The display of dough-nuts beggared description. There was the molasses dough-nut and the sugar dough-nut--the long dough-nut and the short dough-nut--the round dough-nut and the square dough-nut--the rectangular dough-nut and the triangular dough-nut--the single twisted dough-nut and the double twisted dough-nut--the 'light riz' dough-nut and hard kneaded dough-nut--the straight solid dough-nut, and the circular dough-nut, with a hole in the centre. There were dough-nuts of all imaginable kinds, qualities, shapes and dimensions." So, we can see, at this point, that doughnuts with a hole were but one type of doughnut that existed. 

Let's delve into the fascinating history of the tradition of the Thanksgiving doughnut, which may extend back over 200 years. 

We begin with an article in The Springfield Daily Republican (MA), November 25, 1888, which discussed a Thanksgiving feast that occurred approximately 90 years before. The writer's grandfather told him about the feast, and it included doughnuts. "The doughnuts were never forgotten, real old fashioned Thanksgiving donuts, rolled out in a round, just as big as a plate, cut in the middle into strips, twisted and then fried, just so." This meant that the tradition of Thanksgiving donuts may extend back to the late 18th century, to around 1798. 

The first newspaper reference I found to this tradition was the Daily Evening Advertiser (ME), November 17, 1834, which stated: “The Journeymen Printers from New England in the city of New York, have agreed to celebrate the forthcoming Thanksgiving in true Yankee style. Roast turkies, pumpkin pies, molasses gingerbread, dough-nuts, and all the etceteras of this well known Yankee holiday, are to crown the festive board.” 

This indicates that doughnuts were part of the "Yankee" tradition of Thanksgiving, although it doesn't state how long that tradition had been in place. We don't know how or why the tradition started, but this brief article didn't make it seem this was an oddity. It seemed only natural to enjoy doughnuts on Thanksgiving, just as natural as enjoying pumpkin pie.    

The Tennessean (TN), September 24, 1836, in an article on Thanksgiving, discussed a woman, preparing for the holiday the day before. "So the day afore thanksgivin' she called me into the tether room, that marm Peabody christened the parlor, to see what a lot o' pies and cakes and sausage meat and dough-nuts, she'd got made up, and charge me not to lay the weight on my finger upon one of 'em."

In a more local mention, The Baltimore Sun (MD), December 4, 1838, printed, “The Boston Times, describing Thanksgiving day, says ‘All is joy and cider, frolic and fried dough-nuts. Where were the pumpkin pies?”

There was another brief reference to the New England Thanksgiving tradition and doughnuts noted in the Rutland Weekly Herald (VT), October 15, 1839. The newspaper also stated that in Manhattan, doughnuts were called “Crawlers,” like a precursor to the word "Cruller." 

In the Baltimore Clipper (MD), November 13, 1839, it mentioned, "Life does not consist in merely breathing, as the Yankee said when he sat down to his thanksgiving dinner--and the way he swallowed the doughnuts and molasses gingerbread was a mercy to the turkies and other sweetmeats." 

In another local mention, a more poetic note, the Richmond Dispatch (VA), November 25, 1852, stated: “The Boston Post commemorates a thanksgiving raphsody (sic) as follows, “Yes, ye trencher-men, rejoice and be exceeding glad, for thanksgiving is nigh at hand. Let the good house wife bake up a goodly number of pumpkin pies, fix up the chicken fixens, and get their nice cakes and doughnuts ready---for thanksgiving is coming right along.”

There was another Thanksgiving poem in the Hillsdale Standard (MI), November 22, 1853. which stated: “Hark! The Turkies’ plaintive cries! Puddings rare, and pumpkin pies, Chickens fat and doughnuts round,..” This poem would be repeated in other newspapers through at least 1855. Doughnuts were definitely considered a Thanksgiving tradition. 

The Amherst Collegiate Magazine, conducted by the Students of Amherst College (Massachusetts, 1853), published an article state noted, "Thanksgiving at home--what a medley of good things are suggested by the words! What visions arise of puddings plum and plump, of swollen cakes and plethoric pies, of cranberries, apples, doughnuts, walnuts;.."

In My Sister Margaret: A Temperance Story by Mrs. C.M. Edwards (New York, 1859) there was a discussion of a Thanksgiving dinner, mentioning, "Loaves of cake and pots of doughnuts stood side by side; a large turkey was roasting before the kitchen fire,..."

There were a number of brief mentions of doughnuts and Thanksgiving dinners in the Cleveland Daily Leader (OH), December 2, 1861, Orange County Telegraph (VT), December 12, 1862, and the Pittson Gazette (PA), November 24, 1864. The Daily Missouri Democrat (MO), November 22, 1864, mentioned a call for 50,000 "old fashioned Thanksgiving doughnuts" to feed the soldiers who were at war. The tradition of Thanksgiving doughnuts had spread from New England, to make its way across the country. 

There were others brief mentions in the Rock Island Argus (IL), November 26, 1870, Guard of Honor Monthly (NY), December 1, 1872, Daily Kansas Tribune (KS), November 20, 1873, the Richmond Palladium (IN), November 25, 1874, the Champaign County Gazette (IL), November 27, 1878, and the Down Times (KS), November 20, 1890.  

In Our Young Folks: An Illustrated Magazine for Boys and Girls, edited by J.T. Trowbridge and Lucy Larcom (Boston, November 1870), there was The Soldier's Family--An Opera For Children, which had a discussion of Thanksgiving, and some of the treats served for that holiday, including "Doughnuts and apples and walnuts all cracked!" In a later passage, it was mentioned the doughnuts were fried.

The Vermont Gazette (VT), November 18, 1871, mentioned: “Thanksgiving occurs a fortnight from last Thursday. Get ready your turkies, cranberries, doughnuts, pumpkin pies and sich.” And the Richmond Weekly Palladium (IN), November 25, 1874, published an advertisement offering “Thanksgiving doughnuts at the Quaker City Bakery.” The Kansas City Times (MO), November 27, 1879, had a snippet, "And those mince pies--those mince pies--and then Thanksgiving doughnuts!--O, how Mother used to make them!" The Clinton Advocate (MO), November 26, 1885, offered a Thanksgiving poem, with a line stating: “Round the platter of doughnuts and pumpkin pies;” 

The Nashville Banner (TN), November 17, 1891, had a brief advertisement for a "Children's Store" which offered "Thanksgiving candies, pies, cakes and doughnuts."  The Miami Herald (FL), November 26, 1891, discussed a woman who was going to her New England home for Thanksgiving, and she looked for to assisting her mom, "Doughnuts were to be fried, pumpkin pies baked, the turkeys to be prepared, the one for boiling with its dressing and sauce of oysters, the other suitably stuffed to be roasted and eaten with its accompanying cranberries;..." The Indianapolis Times (IN), November 28, 1891, talked about the meeting of an art group where, "Talking, smoking and Thanksgiving doughnuts and cider closed the evening's entertainment."

The Gazette (IA), November 24, 1893, offered a brief advertisement, "Buy your home-made Thanksgiving pies, doughnuts, and fruit cake at Jackson's Wednesday morning."

The Pittsburgh Press (PA), November 28, 1894, had a brief ad for a leaf lard, stating your "Thanksgiving Doughnuts" would be "doubly delightful" if they were made with this lard. The Pittsburgh Post-Gazette (PA), November 18, 1895, printed: “The chilly evenings and frosty mornings remind us that Thanksgiving is almost here. The turkey is fattening, the doughnuts are frying, and as for pies, none other than mince pies will be considered for the Thanksgiving dinner.”

A Thanksgiving song. The Appleton City Journal (MO), November 26, 1896, printed a "Thanksgiving Song" and one of the lyrics stated, "Heigh ho! for dear jolly Thanksgiving, with doughnuts and cranberry sauce." The New Herald (PA), November 18, 1897, briefly mentioned a "Thanksgiving Doughnut Feast" was to be held by a local church. 

The Post Intelligencer (WA), November 11, 1906, mentioned "Autumn decorations were a fitting background for Thanksgiving refreshments, the never-to-be-forgotten doughnuts, cider and pumpkin pie." 

This is the only doughnut recipe I found that specifically named them "Thanksgiving Doughnuts." The recipe was in the Tulsa Sunday Times (OK), November 26, 1916. It's not a difficult recipe and you could make them yourself this upcoming Thanksgiving. 

The St. Joseph News-Press (MO), November 26, 1919, published an ad for a new doughnut shop, which stated "Get your Thanksgiving doughnuts tonight." The doughnuts included: perfect cream doughnuts, frosted doughnuts, nut top doughnuts, French doughnuts, and chocolate top doughnuts. 

The Muskogee Daily Phoenix (OK), November 27, 1919, had a doughnut shop ad, which stated, "Call on us for your Thanksgiving Doughnuts."

Another lard advertisement! The Evening Times (PA), November 19, 1920, printed an ad about Bailey's Home Rendered Lard, which stated, "The minute you drop a Thanksgiving doughnut in the fat, it starts frying at once. When done the doughnut will be tender and delicious."

The Evening Gazette (MA), November 23, 1920, had an ad for Lemmon's Bakery, which offered donuts for Thanksgiving for 25 cents a dozen. 

Thanksgiving doughnuts even extended as far west as Hawaii! They were no longer just a New England tradition. The Honolulu Advertiser (HI), November 22, 1921, posted an ad asking people to order their Thanksgiving Doughnuts from the Doughnut Shop. 

The Daily Times, November 22, 1921, also had an advertisement for Thanksgiving doughnuts, noting "Doughnuts are a balanced food--Fat, Starch, Eggs and Milk."

The Oregon Sunday Journal (OR), November 25, 1928, mentioned that "indispensable thanksgiving goodies! Thanksgiving donuts, pumpkin and mince pies are synonymous!"

The Knoxville News-Sentinel (TN), November 28, 1928, mentioned that women from a local church were holding a "Thanksgiving doughnut" sale. There was another advertisement in the The Record (NJ), November 26, 1929, which briefly stated, “Doughnuts and Thanksgiving go hand in hand.”

It seems Thanksgiving doughnuts might not have been popular all across the country. In the The State (SC), November 18, 1930, it noted, “The difficulty in writing ‘household hints’ for the whole country is illustrated by the Thanksgiving bill of fare proposed by the Associated Press ‘Homemaker,’ Loise Bennett Weaver, which makes doughnuts an important item. Imagine doughnuts on a Southern table on Thanksgiving Day!” 

Thanksgiving donuts even showed up in Canada! The Saint John Times Globe (New Brunswick, Canada), October 15, 1935, noted that a local church group would be having a sale of "Thanksgiving doughnuts." It appears this tradition had traveled north to Canada. 

The Indianapolis Star (IN). November 27, 1935, ran a news article about a new doughnut machine at Sears, Roebuck & Co., where customers could watch them being made. The machine could produce 35 dozen Thanksgiving doughnuts in an hour.  The Commercial Appeal (TN), November 27, 1935, had a Thanksgiving recipe for Molasses Drop Cookies, which was made with a special new lard shortening, and it was noted, "... it clicks with everything. For roasting the Thanksgiving turkey, for frying the Thanksgiving doughnuts..."

The Daily Messenger (NY), November 22, 1937, published an ad for The Downyflake Shop, which asked you to "Order Your Thanksgiving Cakes, Doughnuts, Cookies and Pastries Now!"  And the Democrat & Chronicle (NY), November 18, 1939, had a small ad, "Mayflower Doughnuts--For Thanksgiving. Plain, sugar, cinnamon, nut crunch."

The Sun-Journal (ME) November 15, 1941, offered an article on "Honoring The Holiday Doughnut," which included a lengthy history of the doughnut. The article began, "No real New England Thanksgiving dinner, following the tradition of generations, would be complete with doughnuts left out." 

There was a brief note in the Troy Daily New (NY), November 21, 1942, which mentioned a "Thanksgiving doughnut sale" at a local church. 

After this time, generally after World War II, many newspapers apparently stopped almost all mentions, except for a mere handful, of Thanksgiving doughnuts. It's possible that World War II, where doughnuts played an important role in some respects, might have contributed to the elimination of the tradition of doughnuts on Thanksgiving, although that is only speculation. The timing though seems coincidental, so it's an avenue that warrants additional research. 

The following are a few of the continued mentions of Thanksgiving donuts. 

The Windham County Observer (CT), November 18, 1947, provided a little info on Dave's Doughnut Shop, noting it "... has just what you want for that Thanksgiving social. Doughnuts, light as a feather,.." They cost 35 cents for a dozen of the plain doughnuts. They also sold frosted, cinnamon and powdered sugar doughnuts.  

The Denver Post (CO), November 24, 1948, ran an ad for Dunkin', mentioning "Thanksgiving donuts," and they came in several different flavors, including Pecan Caramel, Coconut Chocolate, Chocolate, Cinnamon Sugar, Plain, and Plain Sugar. 

There was a brief mention in the Los Angeles Evening Citizen News (CA), November 20, 1954, of a Thanksgiving doughnut sale by the PTA. And the Berkeley Gazette (CA), November 11, 1955, also had a brief note of Thanksgiving doughnuts. 

Thanksgiving Doughnuts once again in Canada! The Montreal Star (Quebec), September 29, 1956, had a lengthy article about Thanksgiving dinner, with a number of recipes. One of those recipes was for "Thanksgiving Doughnuts." These were plain, fried doughnuts, without an inner hole. This recipe would also be printed in a couple newspapers in Ontario.

The Record-Courier (OH), November 24, 1958, ran an ad for Smith's Pie Shoppe, telling people to "Order Tomorrow for Thanksgiving Donuts."

The Bridgeport Telegram (CT), November 23, 1959, printed an advertisement for Dunkin' Donuts, that stated, "Heap a lazy Susan with Thanksgiving Dunkin' Donuts when dessert time rolls around."

The Salisbury Post (NC), November 20, 1963, mentioned that there would be a Thanksgiving Day doughnut sale hosted by a National Honor Society. 

The largest Thanksgiving doughnut. The Hood County News (TX), November 25, 1979, briefly related that, "The world's first and largest Thanksgiving doughnut..." was recently unveiled. It weighed over 40 pounds and was said to be able to feed 300 people. A local doughnut shop spent 32 hours making this doughnut. 

There was a brief ad in The Evening Gazette (MA), November 20, 1980, that stated "Get your Thanksgiving donuts here at Mr. Donut."

The Bridgeton News (NJ). November, 23, 1999, ran an ad for Fisher's Food Center, and one of their Bakery offerings was "Thanksgiving Doughnuts" for $3.99 a dozen.

It's time to revive this Thanksgiving tradition, to bring the doughnut back to your Thanksgiving table! I have been doing so for the last few years and plan on continuing to do so each year. I know a few of my friends who have being bringing back this tradition as well.  I'm sure everyone at your Thanksgiving table would be very happy to see fresh doughnuts there. It's an easy and tasty tradition to follow. 

Who else believes we should bring back this tradition? Which doughnut stores will help to lead a path to the revival of Thanksgiving doughnuts? Who else plans to following this tradition this year? 

(This article was originally posted in August 2022 and has been significantly revised/expanded in October 2025.)

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) On Saturday, November 1, Margaritas Mexican Restaurant will get in the “Day of the Dead” spirit(s) with a family-friendly experience honoring the traditional Mexican holiday. 

• Calavera Facepainting: In true “Día de los Muertos” fashion, Margaritas will have complimentary facepainting* available for families who festively feast. Complimentary facepainting available at select locations (CT: East Hartford. MA: Framingham, Revere, Waltham. ME: Brunswick, Portland. NH: Concord, Dover, Exeter, Keene, Manchester, Nashua, Portsmouth, Salem.) 
• All Treats, No Tricks: Say “adios” to the sugar rush the day after Halloween by bringing sealed sweets into Margaritas which will be gifted to “Treats for Troops,” Soldiers’ Angels annual candy collection program donated to VA hospitals, military installations as well as guard and reserve units. The reward for little ones willing to part with their pirate’s booty? A complimentary kids entrée* with options like tacos, fajitas, quesadillas and burritos complete with a side, beverage and ice cream treat. *Dine-in only for children 12-and-under. Limited to one kids’ entrée per candy donation. 
• For Vamps Who Need to Feed:  Now through November 2, Margaritas is stirring up a special potion, the Tequila Transfusion ($18) cocktail special – with Tequileño blanco, triple sec, and Margs signature “El Corazón Squeeze” mix of passionfruit, blood orange and pomegranate purees – served in (what else?) a “blood” bag. For the juice that’s worth the squeeze but not the hangover, opt for the nonalcoholic Monster’s Blood ($7.50) version. .Cocktail specials available now through November 2. 

2) Prezza, in Boston’s historic North End, is embracing the fall season with a new dinner menu from Chef Anthony Caturano. The updated lineup celebrates autumn’s most comforting ingredients - from a velvety Acorn Squash Soup with lobster, fried sage, and crème fraîche, to indulgent Pumpkin Ravioli tossed with lobster meat, brown butter, sage, and Parmigiano. Guests will also find heartier additions perfect for chilly evenings, including Roasted Duck Breast with crispy leg confit, brussels sprouts, roasted baby carrots, and Amarena cherry sauce, alongside seasonal sides like maple-glazed brussels sprouts and roasted baby carrots. Check out the full Menu HERE.

Agape Cakes & Confections: Unconditional Bakery Love in New Hampshire

I made a recent visit to Epping, New Hampshire, and prior to reaching my ultimate destination, I decided to stop in Raymond, New Hampshire, to check out Agape Cakes & Confections, a bakery with Greek influences. Overall, based on my initial impressions, I was very pleased with their delicious offerings and will return again to check out more of their baked goods. 

The bakery, owned by Reni, had its origins in 2020, when the company was run out of her home. In April 2022, Reni opened a brick and mortar shop, at 59 NH-27 Unit 5, Raymond, across the street from The Tuckaway Tavern. The name, "Agape," is a Greek word that is often translated as "unconditional love." Their website mostly has information about their Cakes, but their Facebook page has plenty of information and photos about their other baked goods. And those photos certainly enticed me to check out the bakery. 

Reni's website states: "My expertise lies in crafting custom cakes and cupcakes, each boasting a range of exquisite flavors. Drawing inspiration from my Greek heritage, we also offer a wide range of authentic Greek pastries, with a particular standout being the beloved baklava."

They offer Muffins, Scones and their own Pop-Tarts (in flavors such as Brown Sugar, Pumpkin, Apple Pie and Raspberry).

They also make Turnovers, Danish and Cinnamon Rolls (said to be one of their top sellers).

I was excited to see their Greek pies, including Ham & Cheese, Feta, Spinach, and Spinach & Artichoke. I bought the Ham & Cheese and Feta pies, and they were both ample-sized, with many layers of flaky pastry and filled with plenty of tasty meat and cheese. A hearty and delicious breakfast or lunch treat and strongly recommended. 

Plenty of other baked goods, such as Lemon Squares, Eclairs, Baklava Cheesecake, Chocolate Chip Cookie Pie, and much more. I got the Galaktoboureko, a traditional Greek dessert featuring a custard baked in a crispy phyllo pastry crust, soaked with a sweet syrup. It was quite tasty, very flaky with sweet and creamy custard, and definitely was a fine example of this dessert which I have previously enjoyed at a few other places. They also sell Chocolate Whoopie Pies and Pumpkin Whoopie Pies, and I got a few of the small Chocolate Whoopie Pies. The cake was soft and chocolatey, with a very creamy inner frosting. A good choice.

They have a few Gluten-Friendly items, such as Flourless Chocolate Cake and Lemon Squares. They also non-Gluten Friendly items such as Chocolate Sundae Case Cake, Chocolate Banana Cookies, and Pumpkin Maple Doodles.  

I had to try the Chocolate Banana Cookies, which are "Soft banana bread cookies topped with a swirl of rich chocolate ganache and finished with banana chips." The cookie possessed a more subtle, but tasty, banana flavor and the rich and creamy chocolate was a delight. The crunchy bananas chips added a nice textural contrast to the rest of the cookie. This also earns my hearty recommendation. 

They also sell a variety of Cupcakes, other Gluten-Friendly options, and more. 

Agape offers a diverse selection of baked goods, some Greek-inspired, and based on what I've tasted, they are generally delicious and well-made. No matter what your preference, you'll probably find something that appeals to you, and I strongly recommend you check out their Greek-inspired pies and desserts. Give some love to Agape. 

Rant: Don't Forget The Less Fortunate!

Now that October has begun, you're probably already looking forward and thinking about the upcoming holidays, starting to make preliminary plans for the fine food & drinks that you'll enjoy and share with family and friends. You might be perusing cookbooks or websites to locate decadent recipes to thrill your guests. You might be planning which fine wine to uncork for your special friends. You might be pondering which pricey gifts to purchase for your family and friends. It can be a time of gluttony, hedonism and excess.

However, please stop and ponder another significant thought: Don't forget those less fortunate. Let's work together to help those who need some assistance, even if it requires a little sacrifice on our parts. Make this a meaningful holiday season, rather than a selfish one.

Though many of us love and enjoy the holiday season, it can be a very sad and disappointing time for those with little or nothing. Every community has some people who find it difficult merely to pay for basic essentials, let alone to buy holiday gifts or prepare a special holiday feast. We can help though, and try to bring some joy to the less fortunate. Share your largess with others, helping those who truly need it.

I understand that these are tough economic times for many of us, with higher prices for so many items, and we have often been tightening our belts while shopping, restricting our spending in some ways. However, we probably can still help out others, even if only in little ways. If you cannot spare money, then donate your time, maybe spending it at a food bank or shelter. Or make something to give to others, such as baking a pie, cookies or casserole. Donate old clothes or other durable items which you no longer use. There are many different ways to help out others besides just monetary donations.

Let us share with others during this upcoming holiday season, bringing together everyone in a more united community. There are enough divisions in our world right now and we need more unity, especially at this time. Don't just think of yourself but think of others, think about what you can do to make this world a better place.

During this season, there will be numerous restaurants, chefs, shops and others which will hold special charitable events. Talk about these events, promote them on social media, and spread the word far and wide. Attend those events, encouraging others to do the same. Give to your favorite charities, whatever they might be. Be creative in your efforts, even if your own finances are tight. 

Let us share with all during this upcoming holiday season.

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) After a decade of running Brassica Kitchen + Café, siblings Jeremy & Rebecca Kean, along with partner Philip Kruta, have announced the upcoming opening of Brassica in a new, expanded space next door at 3712 Washington Street this October. The current location, a former coffee shop, which the trio took over in 2015 with a pop-up called Whisk, could no longer comfortably accommodate the business. 

The new restaurant will not only add seats, but also much needed kitchen, prep, and storage space, which will allow the team to grow, develop new skills, and expand the menu, while continuing to provide the food and service that Brassica Kitchen + Cafe is known for. 

At the new Brassica, Jeremy Kean will be able to take his menu and team to the next level. The larger, brighter space, renovated and refurbished top to bottom (all repurposed and sustainable) by co-owner Phil Kruta over the past two years, all while still operating the current location, has a bigger kitchen with more storage, a bigger bar, a private dining room space, and a wood-fired brick pizza oven. The new space will seat over 90 people - with a seasonal patio (next spring) and offer options for large parties and private events alike. Brassica will also debut a large marble bar with seating for about 14, complemented by nearby high-top tables and a full draft beer system. 

Brassica’s menu is ever evolving, blending Izakaya style dining, Italian comfort food, and French flavors with global fermentation techniques, zero-waste ethos, and improvisation. Dishes typically incorporate fermented ingredients like homemade miso, tamari, black apple (a riff on black garlic); creating bold, one-of-a-kind flavor profiles with seasonal New England ingredients.

The menu will now feature pizzas–both Roman and Detroit style–the doughs are fermented with the same sourdough starter that Philip and Jeremy have been using since their first pop-up. They will also feature rotating fish collars of charcoal, dry aged duck with gogo curry and black apple, a sashimi program with pickled rice and black garlic. The menu will be constantly rotating, reflective of Brassica’s early days, when diners had to visit daily to be able to catch everything on the menu.

Several beloved menu items will remain on the menu including the koji risotto with parmesan & parmesan shoyu, the B.K. fried chicken, served with maple umeboshi and giardiniera, and the B.K. fried rice with fresh and fermented veggies. In addition to the new Detroit and Roman style pizzas, the team will also introduce fresh made pasta to their menu.

Because everything at Brassica is repurposed, ethical, and sustainable, everything will be served on locally sourced thrifted dishware collected over the years by chef-owner, Jeremy Kean.

Under the direction of general manager and beverage director Anna Puiia, the cocktail menu will continue to feature beloved staples — like The Meguro #1 with rye whiskey, spirulina, ginger, and lime, and the Gray Gardens with mezcal or tequila, lavender, elderflower, and lime — alongside exciting new creations. The wine menu will remain focused on natural wines, all offered by the glass to encourage guests to taste and explore, while the beer program will expand to include multiple draft options (and possibly the return of a fan-favorite bottled selection from the original menu).

2) On Thursday, November 13, Tonno Wakefield will host a multi-course Wild Game Dinner. This certainly looks like it will be an exceptional event, with plenty of delicious wild game dishes. 

The Menu includes: 

FIRST: Grilled Quail, bacon, red wine lentils
SECOND: Stewed Rabbit ‘Cacciatore’, creamy Parmesan polenta
THIRD: Sliced Duck Arugula Salad, pomegranate vinaigrette, toasted pecans, goat cheese
FOURTH: Wild Boar Ragu, short cut rigatoni
FIFTH: Grilled Venison Tenderloin, sweet potato mashed, braised escarole
DESSERT: White Chocolate Bread Pudding

The Cost is $120 per person, which includes tax and gratuity. There will be a Cash Bar with suggested wine pairings. All guests in your party must have a ticket. Each ticket includes the full six-course dinner, and all attendees will be served the same menu. They are unable to mix menus at tables for this event. Make your Reservation HERE.