If you’re having trouble getting inspired by your traditional Thanksgiving fare (including Aunt Edythe’s rubbery green bean casserole and the hubby’s dubious gravy), consider local chef Matt Woolston’s Thanksgiving menu, available for pick up on Tuesday, November 23rd or Wednesday the 24th. Woolston’s selections include roasted Guatemalan blue banana squash soup (with cinnamon crème fraîche and Spanish smoked paprika oil); asparagus spears with lemon caper tarragon aioli; and leg of turkey confit. Menu items are available from 9:00 am to 5:00 pm at the Supper Club; or from 11:00am to 8:00pm at Matteo’s. Orders must be placed by Saturday, November 20th.
For more information, visit www.supperclubsacramento.com and click on “Special Events.”