This Thanksgiving, leave the heavy lifting to local chefs
Chef/owner Ryan Adams and his team at Three Seventy Common Kitchen + Drink present a three-course prix fixe dinner served family style from 2 to 9 p.m. on November 26. The main dishes include traditional favorites such as a roasted free-range turkey with thyme gravy and sage sausage stuffing to more daring Thanksgiving options, which include an apple-glazed pork loin stuffed with wild mushrooms sauced with an applejack jus.
Another way to give thanks while celebrating with friends and family at home is by picking up chef Adams’ Thanksgiving foods already prepared for the big show. The three courses come complete with heating instructions. Order three days in advance.
Three Seventy Common Kitchen + Drink, 370 Glenneyre, Laguna Beach, 949.494.8686 :: 370common.com
Vine Restaurant & Bar in San Clemente takes to classic French technique to elevate this year’s annual feast. Chef Jared Cook prepares a heritage-bred Diestel Turkey Ranch turkey two ways. White meat takes the form of a turkey breast stuffed with maitake mushrooms and sage sausage. Dark meat graces the plate as unctuous duck confit served beside crème fraiche whipped potatoes, a smattering of fall vegetables and sweet cranberry-apple preserves.
Vine Restaurant & Bar, 211 N. El Camino Real, San Clemente,
949.361.2079 :: vinesanclemente.com
South Coast Plaza is the trendsetters’ epicenter, so of course one of its restaurants is serving a protein slightly more chic than the typical fowl: At Seasons 52, turkey is passé for Thanksgiving, replaced by quail, avian of the hour. Delicately roasted Manchester Farms quail is stuffed with creamy mushroom risotto and swathed with a balsamic demi-glace resplendent with a tang that lingers deliciously on your taste buds.
Seasons 52 at South Coast Plaza, 3333 Bristol Street, Costa Mesa,
714.437.5252 :: seasons52.com