A Thanksgiving Rooted In Tradition. Furthered Through Fusion.
We’re all booked up on Thanksgiving pre-orders. Thank you!
Stay tuned for our holiday menu.
Our Tomato Eats lead, Erin, has put together a phenomenal Thanksgiving menu based on traditional dishes with subtle twists inspired by her British and California roots.
These recipes are both nostalgic and comforting, drawing on old family recipes, yet are contemporary and exciting due to a fusion of flavors and fresh seasonal ingredients.
All Meal Items Available a la carte
Meals will be available for pick up on the 23rd & 24th. Everything comes pre-cooked & reheating instructions will be provided. For our Alameda-area customers pick up will be available at Alameda Natural Grocery. Please indicate your preferred date & location for pickup in note at checkout.
A la Carte Items
About The Dishes
Herb Butter Rotisserie Turkey
Having access to such fresh and organic herbs makes us want to use them as much as we can. Turkey is a natural vessel for showcasing fresh sage, thyme, rosemary and parsley. Our turkey is brined for 24 hours in Oaktown Spice Shop’s Cold Brining Mixture, then rubbed with a fresh herb butter and stuffed with fresh organic herbs, apples, onion, and whole garlic. Then it’s into our rotisserie oven where it will turn and self-baste in that delicious herb butter until the skin is golden and crispy and juicy on the inside.
This is a childhood memory of Erin’s. Growing up with her British grandparents and splitting her time between England and California they always celebrated Thanksgiving no matter what side of the ocean they were on.
And it was always with Chestnut stuffing.
This is Erin’s childhood gift to you; her grandmother’s Chestnut Stuffing recipe with a slight twist of fennel and chile de arbol for that added California flavor. Don’t worry! The chile de arbol isn’t for spice, it’s for an unexpected hint of flavor that will make your taste buds sing.
Blistered Green Beans
Many of us are lovers of the old school green bean casserole made with cream of mushroom soup, so we had to have green beans on the menu.
But this may be the new favorite way to eat green beans.
Having access to such fresh and organic veggies makes it necessary to preserve the flavor and lightness of this delicious veggie.
Blistering them keeps them crisp while imparting a wonderful, almost smoky flavor. And replacing the cardboard like texture of canned fried onions with caramelized shallots helps keep that freshness alive. And the crunch? Well that comes from the buttery pistachios.
Chicory & Persimmon Salad
Chicories are Erin’s absolute favorite winter leafy veggie. They are hearty and have just the right amount of bitterness. Persimmons are a must on the English holiday table and bring Erin back to the holiday suppers she had at her great grandmother’s house in England. The persimmon mellows out the bitterness of the chicories while the pomegranate brings in a surprisingly fresh, sweet-tart element to the salad.
Potato Fennel Gratin
What’s a Thanksgiving dinner without potatoes? Gratin potatoes could be one of Erin’s all-time favorite dishes to make, and of course, eat! This version is loaded with ultra-creamy gruyere and cream, punched up with fennel, this one wins the award for decadence. It is a new must have on any holiday table.
By far, the most favorite part of Erin’s family Thanksgiving meals was digging into the gravy bowl. While her grandmother’s old school gravy was usually made with the scary looking neck and giblets, our version will get that rich flavor but without the scrap bits. Ours is clean and creamy and made from the turkey rotisserie drippings, bacon drippings, and fresh herbs.
Whole Cranberry Sauce
I mean what is there to say here. Thanksgiving isn’t Thanksgiving without cranberry sauce! Whole cranberry sauce is where it’s at, and we’re keeping it traditional here with nothing fancy added. Just plain ole’ tart sweet cranberry sauce made from fresh organic cranberries sweetened with organic orange zest and organic sugar.