[embed-1] Your in-laws are slowly but surely invading your pantry, your nieces and nephews have all but destroyed the dining room — you can’t serve a turkey in a blanket fort, unfortunately — and your wine supply is dwindling faster than you could ever have anticipated. It’s the holidays, y’all, and we all need a break from close-quarter family time every once in a while. Grab your crazy fam and get them out of the house Wed. Nov. 21, Thanksgiving Eve, for Basic Kitchen’s “Very Basic Thanksgiving” feast.
Falling serendipitously during this hectic time, BK’s monthly wine dinner will be served a la carte from 5:30 to 10 p.m.
Dinner items, prepared by chef Nick Wilber, include fried chicken; roasted carrots with orange blossom carrot puree, citrus, and dukka; charred broccoli, amo blanco, truffle oil, and almonds; Hasselback potato with herbed butter; farro risotto with beets and creme fraiche; roasted City Roots mushrooms and braised leeks; whole roasted parsnips with pine nut prune gremolata; whole baked celery root with parsley sauce; miso braised collard greens and croutons; smashed whey braised rutabaga; and apple tart fruit pie.
McCarus Beverage Co. will be pouring French wines, highlighting different explorations of the Gamay grape variety (pairing perfectly with turkey, BTW). There will be a sparkling, a white, and three reds available.
Make your reservation via Resy today.