Thanksgiving Dinner Made Simple

Announcing Thanksgiving Dinner Made Simple.

Why Cook?  We Make Thanksgiving Dinner “Ready To Go”!

Spend more time with your family and friends this Thanksgiving.  Let us do all the prep work for you.   You skip the hard part: the shopping, peeling, dicing, blanching, sautéing, mashing, stock making (turkey necks! OMG!), and braising.  We’ll take care of the Prep.

When you order our Thanksgiving Dinner Ready To Go package you will get a complete dinner which will feed 8 – 10 people, easily – or it will provide you great leftovers.  You’ll get a turkey which has been dry brined and ready to pop in the oven as, well as all the trimmings cooked and ready to be warmed up, with simple, proven, easy to follow instructions to assist you.  Plus dessert!

Orders Are Limited To 18 Packages.
Orders Must Be Place By Noon. Wed., Nov. 16th.

 The 2016 Thanksgiving Dinner “To Go” Package Includes:

  • Cream of Tomato, Bleu Cheese, Brandy & Dill Soup
  • A 14 -16 lb dry brined with rosemary and herbs; ready-to-roast turkey.
  • Mashed potatoes with rich turkey gravy
  • Herb and cranberry stuffing
  • Butternut Rum Squash
  • Green beans with Bacon & Mint
  • Cranberry Chutney
  • Two Loaves Of Bread + Butter
  • Two Pies: Apple Cranberry Crumb, Pumpkin, and/or Chocolate Pecan.

Order by October 30th and save $19 with our Early Bird Price of $240.  Regular price: $259.  Call 360-642-2323 to reserve your dinner.

Wild Mushroom Weekend, Oct. 28th, 29th & 30th.

Two Nights & Two Mornings Of Wild Mushroom Specials!


Friday and Saturday night:

Entrée choices, plus an appetizer, salad and dessert featuring the local wild mushrooms brought to our back door this week.


Saturday and Sunday Morning:

Wild mushroom scrambled eggs and a wild mushroom Quiche.

     It is Wild Mushroom Festival time on the peninsula from October 15th though the middle of November.  Restaurants, Bed & Breakfasts, hotels and museums will be sharing what they know about and how the use and enjoy the abundance of different wild mushrooms which spring up this time of year.  Offerings vary every year (and week) depending on what the weather nurtures.  Right now we have taken in thirty-three pounds of King Boletus (Cepes in French or Porcini in Italian) and chaterelle mushrooms, plus some Matsutaki and Lacterius.  Come visit this weekend.  Forage for your home cupboards and dine with us for fun.  The season won’t last long, but is in full swing now.  Be safe and make reservations at 360-642-2323.