Photo: Kowalski’s Markets
Invite delicious take-out options from local markets and restaurants to Thanksgiving dinner.
As long as the regulars or interesting fresh takes make the menu list, does it matter where the turkey was basted and roasted or where the potatoes were mashed and cooked? We think not! If ordering from a local dining establishment or grocer makes hosting Thanksgiving (or any special event) a touch easier, then why not make the most of what some local businesses have to offer?
Let Birch’s on the Lake Brewhouse & Supperclub prepare your “big meal” with its to-go Thanksgiving dinner with the traditional fixings, including turkey, mashed potatoes and salads that feed four to six people. Add in a seasonal pie. To-go meals must be preordered by November 21 and can be picked up from noon to 4 p.m. November 26. Order online at birchsonthelake.com, or call 952.473.7373.
Order from Hazelwood Food and Drink in Excelsior (Tonka Bay) where options include rotisserie turkey breast, cran-strawberry sauce, dinner rolls, fire-roasted creamed corn, green bean casserole, hand-mashed potatoes and stuffing. Order bread pudding or pumpkin cream pie to round out the meal for four to six diners. Hoping to feed more? Extra sides can be added for an additional fee. Order by calling 952.222.4000 no later than November 23 to reserve your pickup time on November 25 or 26. Visit hazelwoodfoodanddrink.com.
Heather’s brined turkey sets a tasty foundation for Thanksgiving dinner. Photo: Heather’s
Consider Heather’s in Minnetonka that offers a complete Thanksgiving meal, featuring a whole oven-ready turkey, cranberry sauce, salad kits and traditional stuffing with pies for dessert and more. Whether you want extra gravy or a convenient salad to bring as a guest, order as much or as little as you need. Heather’s chefs brine the turkeys overnight, fill them with aromatics and rub them with butter, so all that’s left is to sprinkle on the seasoning packet and cook. All other menu items are fully cooked and only require warming, ensuring simple cleanup and execution. All dinners are available by preorder only and must be picked up in advance. To order, call 952.254.4800 before 7 p.m. November 24. Pick up times will be determined at time of ordering. Visit heathersmtka.com.
Kowalski’s Markets in Excelsior offers three different meals. The dinner for two includes roasted turkey breast, cranberry relish, green beans, mashed potatoes with gravy and sage and onion stuffing. For four to six diners, consider a whole Ferndale turkey, cranberry relish, green beans, roasted maple sweet potatoes, mashed potatoes with gravy, stuffing and rolls with a pumpkin pie. For a larger group of 10 to 12, the order includes items from the four to six meal, plus an extra pecan pie. Not wanting to commit to an entire dinner? Kowalski’s Markets sells oven-ready raw turkeys for customers to order and cook at home. The deli department features Thanksgiving side dishes for customers preferring à la carte style. To order, visit kowalskis.com, call 651.313.6870 or stop in at Kowalski’s deli counter. Orders are first come, first served and can be picked up November 25 or 26.
Lunds & Byerlys understands the importance of ending a meal with a dollop of sweetness atop any number of its delicious dessert pie options. iStock/GMVozd
Make your way to Lunds & Byerlys for a dinner option that includes a fully cooked turkey breast, cranberry-orange relish, creamless sweet corn, green bean casserole, mashed potatoes, poultry gravy, sage dressing and tea buns to feed three to five guests. For dessert, there is an assortment of pies to choose from, including apple, French silk, pecan or pumpkin. If you need an entire turkey for up to 10 diners, Lunds & Byerlys offers a fully cooked whole turkey, the same sides and choice of two pies. The meals include step-by-step reheating instructions, nutritional information and a QR code to provide digital access to the reheating instructions. Order by November 13. Pick up November 25 or 26. Order online at lundsandbyerlys.com or in person at one of Lunds & Byerlys locations.
The Grocer’s Table offers a full holiday meal and à la carte trimmings. Photo: The Grocer’s Table
Wayzata’s The Grocer’s Table presents a soup-to-nuts Thanksgiving meal, including à la carte offerings. From a list of appetizers to a 15-pound turkey to brunch and libations for Black Friday, The Grocer’s Table has a full selection. All menu items are precooked and ready to reheat, except for the turkey that is brined for three days and ready to roast. Most items serve six to eight people. Order online at thegrocerstablemn.com, call 952.466.6100 or stop in to place the order if you have questions or need guidance on quantities or have allergy restrictions. Orders need to be placed seven to 10 days in advance and can be picked up November 25 or 26.
Meaningful Meals
As the season of giving is underway, Birch’s on the Lake Brewhouse & Supperclub continues a food donation tradition started during COVID-19. Birch’s will donate 500 dinners to everymeal.org this holiday season. The dinners are packaged by Birch’s staff volunteers. The team from Every Meal will pick up the meals on December 4 and deliver them to families in need. “We’re in a position where we can afford to donate food, and we’re happy to do that,” says Birch’s owner Burton Joseph.
Dish up Style
If it’s true that we eat first with our eyes, then why not underscore a meal’s visual impact with your best or favorite dinnerware and serving dishes? Simply remove prepared food from containers, and place into oven-friendly or stovetop pans, warmers or the refrigerator until dinner is ready to be served.
Once the food is property warmed or chilled, place it in your serving dishes, and dress the bowls and platters with slices of fresh fruit (apples, citrus, cranberries, figs, pears, persimmons or pomegranates, for example) or sprigs of herbs (bay leaves, dill, rosemary, sage or thyme, for example) adding to the food’s visual appeal—and the I made all of this myself vibe.
To elevate the dining experience even more, consider saving paper plates and napkins for the next day’s leftover buffet. Treat yourself and guests to classic dinnerware and cloth napkins. (Many cloth napkins today are easily washed and dried without the need of wrinkle-reducing ironing efforts.)
