However you choose to celebrate today — by cooking an autumnal feast, dining out at a restaurant, tossing an Amy’s Southern Dinner into the microwave or painstakingly constructing a turkey out of produce — we wish you and yours a wonderful holiday!
Our weekly picks for the most enticing foodcentric events in the Tallahassee area.
∆ The Goodwood Museum and Gardens kicks off a new fall tradition this weekend with its 1st Annual Oyster Roast. Dine on all things oyster, including a raw bar, po’ boys and, of course, roasted oysters, accompanied by muffalettas, Brunswick stew, bread pudding and other dishes. The feast is set for 7-9 p.m. Friday, Nov. 18, at the museum, 1600 Miccosukee Rd. in Midtown. Cost is $30 per person. To RSVP, email email@example.com or call 877-4202 ext. 232.
∆ Tallahassee’s vegan community will host another inaugural autumn event, the 1st Annual Vegan Thanksgiving Potluck. The gathering will be held at 6–9 p.m. Saturday, Nov. 19 at Bread and Roses Food Cooperative, 915-2 Railroad Ave. in All Saints. Bring a vegan dish (no meat, fowl, dairy, eggs, gelatin or honey ingredients) to share and your own plate, cup and utensils. Admission is free. For more information, email veganTLH@yahoo.com or call Jason at (215) 850-9152.
∆ For some of us, hors d’oeuvres make an appetizing start to a meal. Others prefer the hors d’oeuvres to be the meal, a la Cher’s entrée-averse character in “Mermaids.” Whichever way you slice it, you can learn how to up your appetizer game at Pan-Handlers Kitchen’s Hors D’oeuvres class, 6:30-8 p.m. Monday, Nov. 21 at the Pan-Handlers Kitchen cottage, 1635 N. Monroe St. in Lake Ella. Local chef Bec Kelly will teach participants how to make savory shrimp cheesecake bites, bacon-wrapped dates, hummus tapenade and other elegant starters. Cost is $35 per student, with a 10 percent discount if two people sign up together. To register or find out more, visit the Pan-Handlers Kitchen website or email firstname.lastname@example.org.
∆ Since moving to Tallahassee from the Midwest last year, I’ve had to revise my definition of autumn. Since the thermometer no longer climbs past 85 degrees (at least most days), I’ve decided that it’s officially fall. And that means it’s time to pull out one of my favorite lazy-girl kitchen tools, the slow cooker. Since I’m always on the hunt for great meatless recipes, I’ve put this new cookbook at the top of my must-buy list: “The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour” by Kathy Hester.
∆ Like many folks who celebrate Thanksgiving, I love the big dinner … but I enjoy the leftovers even more. This week I’m seeking out fresh ways to use up all that extra turkey, stuffing, potatoes and cranberry sauce over the holiday weekend. Here’s a handful of recipes I want to try: Fetette’s Candied Yam Tartlettes, Three Cocktail Recipes That Use Leftover Cranberry Sauce from Mix Magazine —the Cranberry Jalapeño Margarita looks particularly enticing! — and Martha Stewart’s Turkey Banh Mi.
∆ After you’ve made a visit to Dame Stewart’s corner of the Internet to check out that banh mi recipe, you may require an antidote to those maddeningly perfect visions of gilded pumpkin placecard holders and crisply folded dinner napkins. (I know I do). Quick, read McSweeney’s deliciously irreverent take on seasonal decorating. (Caution: You might not want to click on this link if a small child or humorless coworker is looking over your shoulder).