There are many things happening at the moment. Here is a selection of the things happening that I have curated for you because I love each and every one of you.

We are already closing in on Thanksgiving, and the folks at Cochon and Cochon Butcher are doing a turkey thing. Here is an excerpt from the PR I got:

“At Butcher, we are offering three choices for our Bell & Evans free-range turkeys,” said Stryjewksi. “Our smoked turkeys are already cooked and ready to serve at room temperature or can be reheated. The house-brined and ready-to-cook turkeys are a classic choice, and our delicious house-made boudin stuffed turkey, which is also ready to be cooked at home, is sure to be the star of any feast.”

Each Bell & Evans turkey is between 12 – 14 lbs. before cooking and feeds approximately 6 – 8 guests. In addition to turkeys, Butcher offers holiday ham, marinated bone-in rib roast, jambalaya stuffed whole chicken, smoked meats, charcuterie, and even whole hogs. Along with the meaty treats, Butcher’s catering menu also features all the classic Southern Thanksgiving items. Sides are offered in a small size, which feeds approximately 3 – 5 people, or a large size which provides three times as many servings. Sides include shrimp & eggplant dressing, broccoli & rice casserole, mac & cheese, mashed potatoes, marinated Brussels sprouts, and smothered greens. Additional sides and fixings are coleslaw, potato salad, gravy, La Boulangerie’s dinner rolls, cranberry satsuma sauce, chicken & sausage gumbo, and smoked sausage jambalaya. La Boulangerie’s holiday pies, cakes, and desserts make for a grand finish. And the Boozy Butcher Eggnog is available by the gallon or half-gallon. The full Butcher catering menu is available online at cochonbutcher.com.

If you are not in the mood or for some reason cannot cook your own Thanksgiving meal, you should consider Cochon Butcher. I am always nervous about cooking big meals, because once in a while things don’t turn out the way I had planned. I’m still going to do it this year, but if I wasn’t, Cochon Butcher would be top of the list of places from which I’d order.

Here is another thing that I have learned via a press release. Saba, the restaurant that Alon Shaya opened after he left his namesake restaurant a few years ago is having a number of special events: 

Milk & Honey Spirits | Wednesday, November 9; 6 – 9 p.m.
Milk & Honey is an urban distillery located in one of Tel Aviv’s up and coming neighborhoods. Among many other entrepreneurs, innovators, and makers, it is a part of the city’s fabric. M&H gin and whiskey will be featured.

Women in Wine | Thursday, December 15; 6 – 9 p.m.
Women are the word. Saba’s team has hand-picked pairings from their favorite women-owned wineries to accompany Saba’s salatim, and the fabulous winemakers will join to share stories and expertise.

Kimberley Jones Wine Selections | Thursday, January 19, 2023; 6 – 9 p.m.
Kimberley Jones is a leading California fine wine broker & distributor who will showcase a selection to accompany the evening’s five-course tasting menu.

I’m on record as being a fan of Alon Shaya and I suppose I should mention that when I say these dinners sound awesome. Alon is one of those guys who is really passionate about what he does. It’s been great to watch him grow as a chef.  The price point is a little high at $150, but I am confident you won’t leave the table disappointed if you attend one of these meals.

There is also a Réveillon menu coming up at Ralph’s on the Park, which is a beautiful restaurant that is not so much “on” the park as “adjacent” to the park. In this case, I think allowances should be made. Here is an excerpt from that particular PR:

The Réveillon tradition has ‘reawakened’ and been transformed at Ralph’s on the Park, from December 1-23, 2022, in the evenings. A customary celebration, the four-course Réveillon dinner [$75++] is served over the Christmas holiday, when the city is aglow with bright lanterns and decorated iron-laced balconies. Today, Réveillon has maintained a true sense of taste, honoring the city’s culinary heritage. Executive Chef Knut Mjelde shares a menu of beloved classics including Turtle Soup; Crab Crusted Fish with Crab Fat Rice, Shrimp and Crab Velouté; Grilled Filet, Roasted Root Vegetables, Foie Gras Demi-Glace, and a Bourbon Chocolate Pecan Pie. Ralph’s on the Park is a cornerstone establishment in New Orleans, where innovation takes on the customary Réveillon dishes, ever so slightly altered from the coveted repertoire of recipes dating back over a century.

I can’t say no to good turtle soup and I also sometimes dream about crab fat rice. I don’t know if the crab fat rice I dream about is the crab fat rice that they are serving at Ralph’s on the Park, but I have never met a crab fat rice that I did not enjoy.

I hope you are all doing well and that you have plans for the holidays that involve going out to eat at a restaurant. If so, please let me know how it goes by commenting below or sending me an email.