Thanksgiving is here a day early on Wednesday 11/26 with DC Born & Raised. Chef Charles Lyons has cast iron dinner rolls, braised duck legs, seared lamb chops, and salmon stuffed crab. And don’t forget the slow smoked turkey! The sides include all the classics, including his famous mac and cheese. There’s always room for dessert when there are a selection of house baked pies and pastries. All for $25, from 5-10pm.
Besides the obligatory turkey, my family’s traditional thanksgiving includes Peking duck, abalone and wood ear, lobster and giant shitake mushrooms, and a suckling pig. Growing up, my friends and I had a tradition of popping over to each other’s houses to try Thanksgiving meals. I loved taking a look at (and taste of) another family’s interpretation of a bountiful harvest dinner. Maybe that’s why I’m so excited about Charles’s menu. It’s a peek into the DCBR family. Their full pre-thankgiving menu sample below:
Served Wednesday, November 26, 2014 from 5:00 pm – 10:00 pm.
$25 Per Person (excludes drinks)
Celebrate Thanksgiving a little early at DC Born & Raised on Wednesday, November 26, 2014! Chef Charles is pulling out all the stops with a special menu showcasing the delicious seasonal foods of autumn. Enjoy a sweet potato pudding infused with marshmallow, drizzled with brown butter sauce. Or how about smoked herb chicken with fennel and a side of walnut stuffing? Of course the traditional turkey will be there – succulent from its 10-hour slow roast, and glazed with maple and Marsala wine. Check out the DCB&R Thanksgiving menu for the hearty flavors of fall.
Cast Iron Dinner Rolls – Old fashioned rolls the way Grandma used to make ‘em. Fresh from the oven, warm and flaky. Seasoned with brown butter. (Vegetarian)
Slow Roasted Turkey – Succulent bird glazed with maple, Marsala wine, and roasted for 10 hours to ensure the infusion of flavors. Sprinkled with a fresh sage and herb seasoning.
4-Piece Lamb Chops – Tender lamb with a basil-crushed pecan crust. Smothered in a mustard and pomegranate sauce and topped with fresh pomegranate seeds.
Smoked Herb Chicken – Seasoned with fennel and tarragon to bring out the chicken’s natural flavors. Served with a sliced walnut stuffing.
Roasted Stuffed Butternut Squash – Stuffed with wild rice, olive oil, fresh herbs, and root vegetables. A tasty vegan delight. (Vegan)
Green Bean & Mushroom Casserole – A fresh spin on an old classic. This isn’t the soup can recipe. Farm-fresh green beans and earthy mushrooms in a thick, robust sauce. (Vegetarian)
Baked Butternut Squash – A dish designed for the butternut squash season. Beautiful golden butternut squash ripe and flavorful; sweetened with a maple brown sugar combo. (Vegetarian)
Buttermilk Mashed Potatoes – A Thanksgiving comfort food with a twist of roasted garlic to jazz up the flavors. (Vegetarian)
Twice-Baked Mac & Cheese – An American classic gets an update: Macaroni shells smothered in a rich cream cheese, mascarpone and sharp cheddar sauce. (Vegetarian)
Cornbread Stuffing – Spiced with fresh sage and warm from the oven. (Vegetarian)
Braised Collard Greens – Tender and delicious, marinated in the savory juices of smoked turkey.
Baked Sweet Potato Pudding – A new take on the sweet potato! Sweet potato and marshmallow base drizzled with a brown butter sauce. Spicy and sweet. Sure to be a Thanksgiving favorite.
Pecan Pie – Pecans, brown sugar, and vanilla combined together in a light, flaky crust – with a splash of rum to warm you up from the inside. A Thanksgiving classic served à la mode and hot from the oven. (Vegetarian)
Pumpkin Donut Holes – DCBR’s signature donut holes with a fall twist: Pumpkin! Served warm and coated with a light cinnamon, nutmeg, sugar dusting. Lightly drizzled with chocolate and accompanied by a side of velvety chocolate sauce – perfect for dunking. (Vegetarian)