Your usual Cape Cod Thanksgiving with the Mayflower descendants: on hold this year. (Blame the Super Committee.)<br /> <br /> Anyway, we wouldn’t want you to go totally DIY, so we’ve pinpointed a few key provisions that you can pick up in the days or hours before your feast. BYO cornucopia.
You’re not above a post-Thanksgiving cigar, but perhaps some smoke a bit earlier in the day is called for. Like a turkey that keeps company with the ribs and brisket in Hill Country’s massive Texas BBQ pit and emerges with a deeply embedded smoky flavor. Note: this may tempt you to root for the Cowboys.
Now is not the time for restraint, but rather for choices. Which brings us to more turkey. Specifically whole, deep-fried turkeys by downtown’s Southern-fried dining room. They’ll rub your 14- to 16-pound beast with Creole spices, fry it in canola and throw in some gravy. Or just dunk it in more oil.
Poultry alone does not make a holiday table. You need some truly decadent sides, like potato and truffle casserole, cheddar and stilton biscuits, and sweet potato and bacon soup from power caterers Design Cuisine. Goes well with your truffle gravy.
But back to meat for a second. Specifically appetizer-ready cuts of charcuterie, wild boar pâté and stuffing-ready sage and maple sausage from Red Apron Butchery, which has wowed you with its hot dog cart, Frank. Yes, you can put sauerkraut on your pâté.
Heads up: Georgetown’s getting another pair of sisters hawking very specific dessert offerings. Hint: they’re pies. You won’t have to wait in a block-long line for your chocolate bourbon pecan or apple sour cream crunch (yet, anyway)—you’ll just have to order ahead of time for pickup next week. Reality show pending.
