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Turkey to Go


Go Gourmet on Turkey Day

A couple of years ago, I spent a Wednesday afternoon wandering the steep and ancient stone streets of Cusco, Peru, asking all the fancy hotels in my most proper Spanish if their chef planned to serve "pavo" for American Thanksgiving the next day. If I remember right, one or two had turkey on the menu, but the cost for one meal was more than we usually spent on food in a week for two people. Rather than outrageously splurge or cook an egg on our sketchy propane kitchen set-up, we ate some kind of creamy chicken (keeping with the white meat theme) in a tourist restaurant and ended up dancing the night away to Incan music.

This year, I won't be wandering any streets in search of someone to cook my turkey (ma's got that all worked out already). And it'll likely be the din of a football game rather than the serenade of a charango that lulls me to sleep. But I have it on good word that more than a few of you will be out wandering the streets in search of turkey. And some of you want the whole kit and caboodle, stuffing, gravy and all.

A couple of area restaurants can help, and here's a few suggestions from the short list:

• Berryhill & Co. is offering Thanksgiving as gourmet take and bake. Dinners are uncooked and must be picked up or delivered by Wednesday, Nov. 26, 7 p.m. On the menu is herb butter rubbed turkey in two sizes; sides sold separately, including fresh sage bread dressing, garlic smashed potatoes, rosemary red potatoes, brown sugar buttered yams, almond green beans, seared brussel sprouts, baby buttered carrots, wild cranberry rice salad, buttered rolls and cranberry-orange chutney; and pumpkin or pecan pies.

All orders must be placed before Friday, Nov. 21, 2 p.m. Contact Berryhill & Co. for more information or to make reservations at 208-387-3553.

• Brick 29 Bistro in Nampa has four different packages for diners to choose from depending on how many guests you plan to feed and whether you prefer white or red meat. Choose between turkey, prime rib or a combination of the two. Sides are different for each meal but include choices like salads, orange-spiced whipped yams, mashed red potatoes with garlic and Parmesan, green bean casserole, bacon creamed spinach, glazed ham with dried cherry chutney, dinner rolls and hazelnut currant dressing. Choose from a selection of pies in apple-cranberry, ginger pumpkin streusel or bourbon pecan.

All orders must be placed by Monday, Nov. 24, and picked up on Wednesday, Nov. 26. Details at Contact Brick 29 Bistro for more information or to place your order at 208-468-0029.

• Ono Hawaiian Cafe is also offering a couple of meat choices: herb crusted prime rib, orange rosemary roasted turkey, pork loin stuffed with cranberry, horseradish and apples, or tri-tip roast. Each meat comes with appropriate sides and all meals come with a complimentary bottle of house wine.

All orders must be placed 48 hours in advance. Contact Ono Hawaiian Cafe for details or to place an order at 208-429-9111.

• Pizzalchik may have a couple of to-go Thanksgiving dinners left, but hurry, they've almost reached their reservation max. Turkeys come in two sizes with stuffing, gravy and housemade cranberry relish. Chef owner Brad Breakell says the gravy ain't just a powder mix. It's "a reduction demi-glace thing" he's been working on a few months.

All orders must be received three days in advance, and pickup is by appointment on Thanksgiving Day. Contact Pizzalchik for details or to place an order at 208-853-7757.

If you don't see your favorite restaurant on this list, give them a call and see what they can do for you. I called a few places who weren't planning for a big to-go rush but would be happy to accommodate customers with a few days advance notice.

This Week's Wine and Dine

You'll find champagne and a fancy spread of hors d'oeuvres courtesy of Life's Kitchen at the nonprofit's Sparkling Wine Spectacular this weekend. Friday, Nov. 21, 6-9 p.m. in the Supervalu/Alberstons Atrium is the silent auction fundraiser for Life's Kitchen, which trains at-risk youth to work in the restaurant business. Details at