Ever in the holiday spirit, Patriots Point, which sent us a USS Yorktown cookie recipe for Veterans Day, shared the below menu from the aircraft carrier’s 1954 Thanksgiving dinner.
The menu is stamped with a few oldfangled touches, such as the hot mincemeat pie and after-dinner cigars. But it’s also testament to how little the standard holiday menu has changed in more than half a century: Turkey, dressing, cranberry sauce, two kinds of potatoes, pumpkin pie and Parker House rolls are immediately recognizable as a Thanksgiving meal. Continue reading “Thanksgiving 1954: Saltines and Navy Blended Coffee Aboard the USS Yorktown” »
No matter what you decide to serve for the holidays this year, make sure you prepare it very, very carefully: According to State Farm data, South Carolina from 2005-2012 had a greater incidence of Thanksgiving Day cooking mishaps than any other state in the continental U.S.
Although five states produced more cooking-related claims than South Carolina, those numbers can be attributed to much larger populations. In New York, for example, over the seven years covered by the survey, one out of every 889,545 residents reported an injury or fire caused by cooking. By contrast, one out of every 295,250 South Carolinians had a bad run-in with a turkey fryer or kitchen grease.
Only Alaskans were more likely to have their holiday end with an insurance claim: With five claims filed over the survey’s span, one out of every 146,289 Alaskans saw a holiday meal go dangerously awry. Continue reading “South Carolinians Try To Avoid Burning Down Their Homes This Thanksgiving” »
Nostalgia peaks at holiday time, so it’s little wonder the season’s provoked a new round of Piggly Wiggly sentimentality.
“Where are cooks going to go to buy fresh collard greens, especially for Thanksgiving???,” a reader writes. “The Pig always had a large supply of large bunches, and even more at Thanksgiving & Christmas…The other stores just do not understand the local diet and customs.”
Thanksgiving shoppers who didn’t buy their collards at this past Saturday’s Charleston Farmers Market may have a tougher time finding locally-grown greens. But a Harris Teeter spokeswoman says the grocery chain will adjust its orders in response to customer demand. Continue reading “Home Cooks Worried About Supply of Collards in Post-Pig Era” »
Pumpkin pie may polarize, and oyster dressing may excite, but there’s no Thanksgiving food which terrorizes so reliably as gravy.
“People are always calling me up at this time of the year, sounding as if they are standing at the stove with whisk in hand, and asking for instructions on making it,” reports chef Bill Smith of Chapel Hill’s Crook’s Corner.
Smith (whose status as the son of a renowned Jerusalem artichoke pickle maker earned him a spot in my seasonal pickle story this week) is now bringing his gravy expertise to Southern Season ‘s cooking school. He’s teaching a course this Monday at 6 p.m. For $50, participants receive instruction in three different gravy-making methods. Continue reading “Chef Bill Smith Demystifies Gravy at Southern Season This Monday” »
Thanksgiving is increasingly becoming just another day in the restaurant business, as the list of Greater Charleston Restaurant Association members keeping holiday hours makes clear.
Although many of them are adjusting menus and hours for Thanksgiving, 41 restaurants are planning to open. By contrast, the group’s spokeswoman was only aware of five member restaurants shutting down for the day.
“It’s just been a tradition for us to let employees have a family day,” says Steven Jones, manager of the West Ashley Crab Shack, one of the five closed restaurants. Continue reading “Restaurants Overwhelmingly Opt to Open on Thanksgiving” »
In honor of Veterans Day, Patriots Point sent over the above photo of the USS Yorktown’s 1953 bake shop crew, charged with preparing sweet desserts and savory breads for 3500 fellow sailors. As these gentlemen remind us, thousands of men and women have served our country by seeing to the nutritional needs of those defending it.
Military kitchens also help keep service members’ spirits high by coming up with homey treats, such as the chocolate chip cookies once popular aboard the Yorktown. Spokesperson Holly Jackson didn’t share the instructions which accompanied the ingredient list, but you probably don’t have a big enough oven to make a batch anyhow.
Chocolate chip cookies
Makes 10,000 cookies
112 lbs. chocolate chips
165 lbs. flour
100 lbs. granulated sugar
87 lbs. shortening
75 lbs. brown sugar
12 lbs. butter
3 lbs. salt
3 c. vanilla extract
1 qt. water
1.5 lbs. baking soda
Home cooks who may typically have the luxury of ignoring assorted dietary restrictions are frequently tested at the holidays, when guests come bearing all sorts of firmly-held food preferences.
Caviar & Bananas is wagering hosts may want to buy their way out of the situation: The downtown café has listed 11 gluten-free dishes on its Thanksgiving/Christmas take-out menu, including butternut squash soup, braised collard greens and mashed potatoes. It’s also offering vegetarian stuffing and vegan succotash. Caviar & Bananas is asking customers to place entrée orders four days in advance of pick-up; accompaniments may show up in the store’s display case, but customers who want to avoid disappointment should call in their choices at least two days before pick-up.
None of Caviar & Bananas’ holiday pies are classified as gluten-free, but Sweet Radish Bake Shop is offering a full roster of pies, cakes, tortes and muffins, including a vegan pumpkin pie. The complete ordering guide is here.
Magnolia Plantation and Gardens is again offering discounted admission to visitors who contribute non-perishable food to the Lowcountry Food Bank.
Between now and Dec. 31, donors are eligible for a “buy one, get one free” deal on garden tickets.
The site is attempting to collect more than 2,000 pounds of food, bettering last year’s tally. Continue reading “Magnolia Food Drive Promotion Returns for Holiday Season” »
Attention, masqueraders! If you insist on dining in disguise today, Black Bean Co. would prefer you keep your costumes benign. “The sign started out as politely asking customers to not wear their masks into the store, mainly for safety issues,” says downtown store general manager Matt Lickiss. “I like to give some freedom to my cashiers about coming up with their own clever signs.”
Basically, don’t scare your servers, please.
Steve A Johnson
As your thoughts turn from candy corn to cranberry sauce, you may very well decide you don’t want to fuss with fixing Thanksgiving dinner this year. Fortunately, Charleston restaurants are happy to help.
Here, a list of restaurants staying open for the holiday. Remember, reservations are essential; prix fixe prices don’t include drinks, tax or gratuity; and servers deserve to be tipped handsomely for giving up the day with their families. Happy Thanksgiving!
82 Queen, 723-7591
Hours: 12 noon-8 p.m.
Price: Entrees, $31-$39
Service style: A la carte
Sample menu items: Crispy parmesan oysters; sweet tea-grilled pork chop
Turkey description: Roast turkey paired with Southern potatoes, haricot verts, giblet gravy, cranberry chutney
Complete holiday menu: http://www.82queen.com/thanksgiving/
171 E. Bay St., 722-9200
Hours: 11 .am.-9 p.m.
Price: Entrees, $24-$32
Service style: A la carte
Sample menu items: Pickled shrimp; pan-roasted grouper; pumpkin cheesecake
Turkey description: Slow-roasted turkey with cornbead and housemade sausage stuffing, slow-cooked green beans, whipped potatoes, cranberry relish, giblet gravy
Complete holiday menu: http://www.magnolias-blossom-cypress.com/blossom.asp?id=118213&action=detail&catID=20407&parentID=20406 Continue reading “Where to Eat Out on Thanksgiving” »