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"Every year, A.O.C. chef Suzanne Goin prepares a Thanksgiving menu to-go with dishes that have been on the menu at her 20-year-old restaurant. Those ordering A.O.C.’s brined 16-20 pound turkey can throw it in the oven, while reheating her New York Times-featured sourdough stuffing with turkey sausage, sweet potatoes, Brussels sprouts with balsamic, pancetta, and thyme (she also prepared a vegan version). They’ve got plenty, including mashed potatoes, bacon-wrapped dates, breads, and a chocolate pecan tart. Order via the A.O.C. site, and prepare for a pickup on November 25 or 26 from 2 p.m. to 7 p.m." - Eater Staff
