What's Cooking for Thanksgiving 2009

Here are our plans for Thanksgiving Dinner, served 11 am till 8 pm Thanksgiving day. Reservations are available at www.bigjoneschicago.com or by calling 773-275-5725, and are strongly recommended. Please note, due to our seasonal, local, and sustainable purchasing ethics, certain factors, including weather, could cause us to make changes to this menu. We will post any changes as they occur. However, our turkeys and ducks are already in the field at Greg’s farm, so turducken is a definite!

Thanksgiving Dinner, November 26, 2009

Relish Plate

Pimiento Cheese, Okra and Green Tomato Pickles, Crudites, Sally Lunn

Choice of Appetizer

-Hubbard Squash Agnolotti, Duck Cracklings,  Roasted Cippolini, Satsuma Gastrique

-Fried Green Tomato, Crab Cake, Remoulade

-Charleston She-Crab Soup, Pearls of Charleston Madeira

-Gumbo Ya-Ya, Popcorn Rice

Choice of Salad

Waldorf: Mutsu Apples, Celery, Walnuts, Grapes, Butter Lettuce, Green Goddess

Millionaire’s: Fresh Hearts of Palm, Butter Lettuce, Pea Shoots, Candied Peanuts, Pickled Shrimp, Aioli

-Hoophouse Lettuces, Fennel, celery, Apple, Cane Vinaigrette

Choice of Entrée

-Gunthorp Farm Turducken, Cornbread Dressing, Brussels Sprouts, Cranberry Jam, Giblet Gravy

-Grilled Niman Ranch NY Strip, Fried Mashed Potatoes, Creamed Spinach, Tomato Confit, Jus Lie

-Seared Wild Striped Sea Bass, Cauliflower Elements, Fried Parsnips, Andouille Dust

-Market Mushroom Crostada, Wild Mushroom Rice Dressing, Hot & Sour Greens

Choice of Dessert:

-Sweet Potato Pie, Benne Praline, Pepper Jelly Ice Cream, Whipped Cream

-Red Velvet Cake, Cream Cheese Icing, Cocoa Nib Brittle

-Apple Streudel, Drunken Raisins, Creamy Walnut Sauce, Vanilla Bean Ice Cream

Forty-four dollars per person, twenty per person under age twelve