Thanksgiving is only two weeks away and I’m starting to get excited! I always get “big feelings” when I think about my favorite holiday.
There’s so much wrapped up in the tradition this time of year that it’s hard to process it all. The back and forth with family about who’s going to host or where grandma and grandpa are going to stay when they visit. The aunts and uncles we don’t see as much as we should and all the kids running around (what’s that kid’s name again?). The brief, bittersweet moments when we notice the spot at the table where a loved one used to sit.
If you’re feeling overwhelmed, let me suggest a shortcut. Our Delis are packed with delicious, holiday sides that deliver on flavor without sacrificing the high-quality, homemade touch you and your family deserve. Just reheat and eat! During this busy holiday season, we invite you to come in and explore our shortcuts.
Markets Packed with Holiday Goodness
Many of us have some version of that dog-eared gravy recipe card that’s been handed down through generations. But we’ve also noticed that, for some people, there’s just not enough time in the day to make homemade gravy from scratch. That’s why we’ve been perfecting Our Own Turkey Gravy recipe for a decade. Delicious flavor. Zero prep.
“That doesn’t mean you can’t add your own drippings, giblets, or whatever you want to make it yours,” says Cameron Maddy, our Culinary Menu Coordinator. “It’s quick, easy and prepped by experts. All of our holiday sides are made with the same high-quality ingredients you’d use yourself.”
Of course, there’s more to the Thanksgiving table than turkey and gravy. With reduced pancetta and roasted tomatoes, Our Own Brussels Sprouts are a pleasantly surprising take on a classic. Not to brag, but it turns out adding pork to Brussels sprouts was a great idea. And Our Own Stuffing uses our custom-made Stuffing Starter that’s filled with bright, fresh herbs. Can I interest you in Our Own Bourbon Maple-Pecan Sweet Potatoes? We use locally crafted bourbon from Woodinville Whiskey Co. to give the pecans their incredible, smoky flavor.
Speaking of Woodinville, we partner with Northwest companies to produce most of our sides. Our other partners include Heritage Specialty Foods in Portland, An Xuyen Bakery in Seattle, and Michou Deli in Pike Place Market.
“I appreciate the quality of their work and the customer service we get from small local companies,” Cameron says. “We’re a small company, and we support other small companies. It’s the right thing to do.”
These are just a few of the delicious side we offer. Check out the fully stocked Deli at your nearest Central Market or Town & Country Market location.
One last word on sides…green bean casserole. My favorite. Is there anything wrong with canned French-style green beans and Campbell’s mushroom soup? No. But there’s just something SO RIGHT with fresh, crisp green beans from our amazing Produce Market combined with Our Own Mushroom Soup, a creamy, savory delight that’s never condensed. Given last month’s sad news that the creator of the ubiquitous green bean casserole, Dorcas Reilly, passed away, it only seems right to pay homage this year. She lived to age 92 – so there must be something beneficial to green bean casseroles!
Try going fresh with our recipe and you’ll have a tough time going back to the can.
Save Room for Some of These Desserts
Whenever my parents visit from Denver, my dad has to stop at Ballard Market to get a Willamette Valley pie. Growing up in Ferguson, Mo., in the ‘60s, he learned to enjoy two things — fresh watermelon with a dash of salt and a really good pie.
This is the time of year when our Bakery really shines and we’re absolutely brimming with the tastiest, most guilt-inducing pies you can get your mitts on. We’ll have the classic pumpkin pie from Willamette Valley Pie Co., including their creamy, perfectly-spiced chiffon version. We’re featuring their Apple Pie, too. Ugh…so good.
Have you tried Miss Ann’s Sweet Potato Pie yet? With its superb, subtle flavor and easy slicing, Ann is not messing around. We also have gluten-free and vegan pumpkin pie options from Olivia’s. Come in and ask our friendly Bakery staff for suggestions!
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
Fromage d’Affinois : My absolute favorite cheese to schmear on a fresh-baked croissant for breakfast. One of the silkiest, sexiest, soft-ripened cheeses around, its sweet, edible rind and icing-like texture when it’s fully ripened make this a delightful addition to any cheese plate.
People will want to call it a Brie and, while technically it’s not, let ‘em think that because who cares what they call it when they keep coming back for more. Try it with a dollop of sour cherry spread and dark chocolate shavings. That’s what I call a breakfast sandwich.
Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.