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Hello, Feastlings,
In our ever-changing modern world, a certain amount of paradigm shift takes place. What began as a moment where we could pause to give thanks, while it still functions in that fashion, has also become, for busy people, an embarrassment of obligations. We travel or we host, we gird ourselves for political discussions that divide families and friends, and in the days leading up to Thanksgiving Day, we cook. And cook.
For us at Feast, it’s a challenge but not an insurmountable one- for over twenty years now, we’ve been making Thanksgiving dinners for the people in our orbit, and over the years, we’ve added dishes, we’ve added staff, and, most importantly to me, we’ve added ovens. Gone are the days when we had to come in at 2:00 AM to pull turkeys out to make room for new ones, and this year, we’ve got some 60 plump, juicy turkeys headed our way to brine and roast and prepare for you, alongside a host of sides, desserts and alternatives to turkey.
And as we post this, 42 million Americans stand to lose or have cut short their food assistance. We’re happy to prepare your food for Thanksgiving, but are currently working with the Tucson Community Food Bank to sort out how we can help the people in our own community who are losing their food assistance, and we’ll be posting something about that as soon as our new friend Mark gets back to us about the legalities of our bringing them prepared food rather than raw ingredients.
Come the big day, we at Feast will remain closed so our our crew can be with family and friends, but we’ll cook relentlessly for days beforehand, brining and roasting, slicing and baking, so that you can just give it all a little warm-up on the big day, cooking less beforehand and scrubbing less afterward. Place your order by Saturday, November 23rd, and we’ll have your dinner waiting with reheating instructions on Wednesday, November 26th. Then heat it up, relax and enjoy your day without spending it in the kitchen. The menu looks like this:
Turkey breast, brined, roasted and sliced……$22.00/ lb
Turkey legs and thighs, brined and roasted… $17.50/ lb
Mashed Potatoes…….….$6.50/half pint…..$12.00/pint
Gravy……………….…..$6.00/half pint…..$11.00/ pint
Giblet Gravy……………..$6.50/half pint…..$12.00/ pint
Sage & Celery Stuffing……$6.50/ half pint…..$12.00/ pint
Fennel and Sausage Stuffing…………………$7.00/half pint…..$13.00/ pint
Winter Squash Stew with spinach, sweet potato puree & candied hazelnuts…….……….$22.00/ entrée serving
Roasted Beets with walnuts, grapes, rosemary and Bleu cheese……………….. ……………….$7.50/half pint…..$13050/ pint
Brussels sprouts, sunchokes, and pancetta tossed with whole-grain mustard……$8.50/ half pint….$15.00/ pint
Scalloped Russet and Sweet Potatoes with Parmesan cheese.….………………………..……$8.50/serving
Five-spice cranberry sauce….$6.50/half pint….$12.00/pint
French dinner rolls……………….$1.00 each
The whole nine yards…..…….……$48.00/ per person
Includes~ turkey breast or dark meat, mashed potatoes, gravy, stuffing, five-spice cranberry sauce, green beans, roll and pumpkin pie (no substitutions, please)
Pumpkin Pie……………$7.00/slice…..…$39/ whole
Bourbon-Pecan pie………$8.00/slice……..$45/ whole
Happy Thanksgiving from Feast
(520) 326-9363