Thanksgiving Ideas - What to Eat, What to Do

Splash Magazines Worldwide is thankful for our readers and our writers.

 

Here are additional suggestions for Thanksgiving and the holidays to follow.

 

Rosebud is offering Thanksgiving dinner at 6 of  t's locations (closed at Prime and Rosebud on Taylor Preparing Thanksgiving for a houseful can be stressful. We would love the opportunity have our Executive Corporate Chef Fabio Capparelli offer tips on how to keep stress to a minimum with some savvy tips.

 

Beans

 

Chef Fabio designed a beautiful menu for customers to dine in or carry-out. "Our Thanksgiving meal incorporates traditional holiday flavors with unique spices that will have you feeling like you are sitting around Grandma’s table” says Caparrelli. For a set price of $29 per entree you will receive Herb Roasted Turkey,

  

Carrots

Homemade Italian and Sage Stuffing, Whipped Yukon Potatoes or Sweet Potato Mash with Marshmallow, Honey Glazed Baby Carrots, Sauteed Green Beans, Orange and Cinnamon Cranberry Sauce and specialty holiday desserts (sold ala cart starting at $9). Dessert choices include Pecan Pie, Pumpkin Pie, Pumpkin Creme Brulee, apple Pie and fresh Fruit with Sabayon.

Or your family can order a mini (serves 2-3 ppl) or whole pie or cake from our bake shop. –the Rosebud restaurants website www.Rosebudrestaurants.com for details and holiday hours.

  

cranberries

Contact-. Christine Bachman 312-399-5822

 

The locations that will be open on Thanksgiving are:

Carmine's 1 to-9pm

Rosebud on Rush 1 to-9pm

Rosebud Deerfield 1 to -7pm

Rosebud Naperville 11 to-7pm

Rosebud Steakhouse 12 to-9pm

Mama's Boy 4 to10pm (newest location, in River North)

  

Rosebud pie

 

Thanksgiving is just around the corner and the pressure is already on to cook the perfect turkey, the sweetest potatoes, the creamiest corn and of course, the most delicious pie. Rather than scouring Pinterest for the perfect recipe or stopping by the local grocery store to grab a generic boxed pie, opt for the new stress-free mess-free solution: freshly baked pies to-go from Chicago's staple steakhouse, Prime & Provisions. Finally, less hassle, more holiday. 

 

From now until Thanksgiving, the Loop steakhouse will be selling full-size pies to go. Flavors include house favorites like Apple Pie, Banana Cream Pie, Peanut Butter & Whipped Milk, Chocolate Pie, Pumpkin Cheesecake and Tequila Lime Icebox Cake

 

Remaining in line with DineAmic Group's motto of from scratch, all pies are baked to order and each pie will be accompanied by a complimentary pint of housemade vanilla ice cream. Pies will be available for order by emailing [email protected]  and will start at $30. All orders must be placed 48-hours in advance. 

  

Stuffing

 

 

Gluten free ideas

 
 

 

  

Turkey

 

Great Thanksgiving Weekend Concerts @ Old Town School of Folk Music

Seun Kuti & Eqypt 80, 11/25
Irish Christmas in America, 11/26
Rabbi Joe Black & Maxwell St. Klezmer Band, 11/27

+ New Year's Eve Concert with Over the Rhine, 12/31

 

 

 

Music Institute of Chicago

 

 

From the Field Museum

  

Left: Turkey bones and eggshells from 1,500 years ago discovered in Oaxaca, Mexico. Right: A boy with domestic turkeys in Oaxaca. Both images © Linda Nicholas, The Field Museum

Archaeological excavation unearths evidence of turkey domestication 1,500 years ago
Eggshells and bones from baby turkeys among earliest evidence for turkey domestication


Left: Turkey bones and eggshells from 1,500 years ago discovered in Oaxaca, Mexico. Right: A boy with domestic turkeys in Oaxaca. Both images © Linda Nicholas, The Field Museum.

The turkeys we’ll be sitting down to eat on Thursday have a history that goes way back. Archaeologists have unearthed a clutch of domesticated turkey eggs used as a ritual offering 1,500 years ago in Oaxaca, Mexico—some of the earliest evidence of turkey domestication.

 “Our research tells us that turkeys had been domesticated by 400-500 AD,” explains Field Museum archaeologist Gary Feinman, one of the paper’s authors. “People have made guesses about turkey domestication based on the presence or absence of bones at archaeological sites, but now we are bringing in classes of information that were not available before. We’re providing strong evidence to confirm prior hypotheses.” The results were published in an article in the Journal of Archaeological Science: Reports.

Feinman, along with lead author Heather Lapham from the University of North Carolina at Chapel Hill, and co-author Linda Nicholas also of The Field Museum, discovered the eggs during an excavation in Oaxaca that was home to the Zapotec people going back thousands of years. “It was very exciting because it’s very rare to find a whole cluster of intact eggs. This was very unexpected,” says Feinman.

“Heather Lapham is an archaeologist who studies animal bones, and she knew immediately that we had found five intact or unhatched eggs that were left as an offering alongside seven newly hatched baby turkeys, of which only their tiny bones survived,” says Feinman. Scanning electron microscope analysis of the eggshells confirmed that they were indeed laid by turkeys.

“The fact that we see a full clutch of unhatched turkey eggs, along with other juvenile and adult turkey bones nearby, tells us that these birds were domesticated,” says Feinman. “It helps to confirm historical information about the use of turkeys in the area.”

The eggs, according to Feinman, were an offering of ritual significance to the Zapotec people. The Zapotec people still live in Oaxaca today, and domesticated turkeys remain important to them. “Turkeys are raised to eat, given as gifts, and used in rituals,” says Feinman. “The turkeys are used in the preparation of food  for birthdays, baptisms, weddings, and religious festivals.”

The new information about when turkeys were domesticated helps amplify the bigger picture of animal domestication in Mesoamerica.  “There were very few domesticated animals in Oaxaca and Mesoamerica in general compared with Eurasia,” explains Feinman. “Eurasia had lots of different meat sources, but in Oaxaca 1,500 years ago, the only assuredly domestic meat sources were turkeys and dogs. And while people in Oaxaca today rely largely on meat from animals brought over by the Spanish (like chicken, beef, and pork), turkeys have much greater antiquity in the region and still have great ritual as well as economic significance today.”

The turkeys that are so important to the Zapotec today are similar birds to the ones that play a role in the American tradition of Thanksgiving. “These are not unlike the kinds of turkeys that would have been around at the first Thanksgiving, and similar to the birds  that we eat today,” says Feinman.

 

Photos: Courtesy of Rosebud Restaurants unless otherwise noted.

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