5 options for a non-traditional Thanksgiving dinner
Dare I reveal that I am not serving turkey on Thanksgiving Day? My parents are vegetarian and my husband and I are not turkey lovers. We are grilling steaks and serving lentil loaf with mushroom gravy.
I thought we were alone in our non-traditional Thanksgiving dinner, but when I started asking around, it turns out that there are other members in the no-turkey Thanksgiving club. Reasons vary. Some people are vegan, vegetarian, allergic or just not fond of turkey.
For others, Thanksgiving has not been a family tradition. Adriana Farfan, 33, is from Cuba. She came to Charlotte in 2000. Farfan said that when she moved here, she adopted all the holidays. Farfan hosts Thanksgiving at her house, even sends out invitations.
The difference is the menu. It is the same as a traditional Cuban Christmas Eve dinner: roasted pork, rice and black beans and yuca with mojo sauce. Sometimes she includes fried plantains and flan for dessert.
Here are a few resources for serving the perfect Thanksgiving meal sans turkey:
Fern
Fern is a locally owned vegetarian restaurant featuring chef-driven menus that are seasonally inspired and locally sourced as much as possible.
Thanksgiving menu: Choose between two entrée options – beet and mushroom seitan steak medallions or cashew and pepita crusted squash filet. Sides and desserts are also available.
Orders: Fern is offering two vegan menus for Thanksgiving Day. Order by phone (704) 377-1825 until 9:30 p.m. on Saturday, Nov. 19.
Pickup: All orders may be picked up between 11 a.m.-7 p.m. on Wednesday, Nov. 23.
Fern: 1419 East Blvd.
Nourish
Nourish is a locally sourced, organic, vegan, prepared healthy food delivery service. Nourish uses only the highest quality ingredients, and everything is gluten free, made in an entirely gluten free kitchen, organic and non-GMO.
Thanksgiving menu: Apple butter-glazed tempeh loaf with cauliflower mash and tamari-Dijon gravy, and Brussels and broccoli en bechamel with herb-roasted cauliflower and chickpeas. Sides and desserts are also available.
Orders: Place your order online by Friday, Nov. 18 for a Monday or Tuesday delivery.
Delivery: Nourish will deliver anywhere in the Charlotte Metro area for $4.95 and will ship to any NC or SC address for an additional $29.
Mac’s Speed Shop
Mac’s Speed Shop is a unique Carolina barbecue restaurant pairing the traditional and non-traditional at the same time. What southern Thanksgiving would be complete without some barbecue?
Thanksgiving menu: Guests may order anything from the menu – ribs, beer can chicken, sausages, Brunswick stew, smoked wings and, of course, barbecue.
Orders: Call one of the Mac’s Speed Shop locations to place an order- Lake Norman (704)892-3554, Steele Creek (704)504-8500 or South End (704)529-1900. Orders may be placed through Wednesday, Nov. 23. Check website for location addresses and hours.
Pickup: Orders may be picked up at the store location by Wednesday, Nov. 23.
Meat & Fish Counter
Meat & Fish Counter is a retail boutique butcher shop, fishmonger and restaurant offering Day Boat Quality Seafood, dry and wet aged prime and Wagyu Beef, wild and farmed raised game and unique birds of the air.
Thanksgiving menu: Dry aged prime Tomahawk chop, cervena elk tenderloins, Iberico “COSTILLA” spare ribs, Spanish acorn eating hogs, authentic “Cochinillo” suckling pigs and Megalondon’s West African salt prawns.
Orders: No pre-ordering is necessary, unless ordering Sucking Pigs, which need to be ordered 24 hours in advance. Items are available in store for purchase through Wednesday, Nov. 23. Hours: Monday-Saturday 10 a.m.-7 p.m., Sunday closed.
Meat & Fish Counter: 919 S. McDowell Street
(704)910-1688
Chef Alyssa’s Kitchen
If you are feeling especially creative and want to whip something up in the kitchen, Chef Alyssa Gorelick created two Thanksgiving recipes especially for CharlotteFive readers:
Stuffing chicken: Butterfly chicken breast and stuff with a combination of sweet and savory filling. Chef Alyssa recommends kale, caramelized onion, dry cherries or cranberries, sage and toasted walnuts. Try using skin-on chicken, roast in the oven at 400 degrees for 10 minutes, lower temp to 325 degrees to cook an additional 10-15 minutes. When the internal temperature reaches 160 degrees, remove to rest 5 minutes before enjoying.
Roast pork loin: Use Chef Alyssa’s Smoked Chili and Rosemary Mustard Spread as a rub for pork loin. Combine with a little olive oil and salt then roast pork at 400 degrees for about 30-40 minutes, until internal temperature reaches 155 degrees. Rest for 5-10 minutes then slice and enjoy with your favorite side dish such as mashed sweet potatoes. Alternatively, if you haven’t gotten your hands on the mustard spread, substitute by using 2 Tbsp. whole grain mustard mixed with 1 tsp smoked paprika and 1 tsp minced fresh rosemary.
Photos: Nourish, Fern, Mac’s Speedshop, Meat & Fish Counter
This story was originally published November 16, 2016 at 9:00 PM with the headline "5 options for a non-traditional Thanksgiving dinner."