November 19

Thanksgiving Treats

Fall flavors, cooking classes, and more

With autumn comes the attack of pumpkin spice. And South Lake Union delivers, from the famous latte at Starbucks to its more boutique incarnation at Top Pot Hand-Forged Doughnuts and Coffee. Meanwhile, the elegant La Toscanella Bakery & Paninoteca turns out seasonal pumpkin cannoli and cheesecake, along with a Thanksgiving classic that’s baked there year-round: apple pie.

Seasonal flavors go well beyond the clove, nutmeg and cinnamon that have become T-day’s shorthand signature, though. The Pan Pacific Seattle lobby bar serves fall-inspired fare like bacon-wrapped figs and cream of pumpkin soup. Its highlight: the Truffle Shuffle sandwich, which blends grass-fed beef chuck with manchego cheese, tarragon aioli and a black-truffle vinaigrette.

No cooking? No cleaning? Chandler’s Crabhouse and Daniel’s Broiler have been taking the stress out of T-day meals for decades. “Our menus are an excellent alternative for those seeking something different or who want to avoid the stress of preparing a large dinner,” said Lindsey Schwartz, president and CEO of Schwartz Brothers Restaurants, which owns both eateries. Chandler’s Crabhouse starts with a pickled vegetable tray, then features choices like clam chowder and grilled king salmon with Dungeness crab butter ($50). Daniel’s Broiler includes entrées like sage-dressed turkey and maple-cured pork roast, both with garlic-mashed potatoes ($57). “This year we want to show you a meal inspired by the same comfort and nostalgia that make this holiday so dear to us,” Schwartz said.

If you’d rather host at home, look no further than Whole Foods for inspiration and ingredients. Its Holiday Solution Center opened at the South Lake Union store on November 16. Staffers can advise you on dishes and pairings, or you can just order a prepared meal—the options include turkey, ham, and prime rib dinners, along with vegan and paleo menus.

More culinary knowledge lies just a few minutes away from SLU’s core:  the Hot Stove Society school, backed by Seattle’s premier celebrity chef Tom Douglas. Learn twists on holiday classics, like how to brine a spicy, chorizo-stuffed, peri-peri turkey breast or the secrets of pies that outshine pumpkin, such as a cranberry, hazelnut, and white-chocolate tart.

These classes, taught at the Hotel Andra, cover the gamut from a petite holiday meal for two—rocking the mac-and-cheese and crispy, pan-roasted Brussels sprouts—to coaching kids through the perfect Thanksgiving breakfast. That three-hour workshop covers everything from bacon to omelets and from-scratch cinnamon rolls: all the fuel a family needs to survive a long day of cooking, eating and camaraderie.

As the holiday rolls around, learn how to Make And Take A Turkey Galatine with the school’s director Bridget Charters. This involves deboning the bird, then stuffing it and rolling it—producing perfect, smooth slices when roasted. Each student leaves with a turkey prepped for the big day, serving 12–15, along with bones for stock and gravy.

The Hot Stove Society also moves effortlessly into December with classes like Learn To Decorate Christmas Cookies Like A Pro and Gingerbread House Decorating For the Kids. Douglas’s star turn—Pop Pop’s Winter Solstice—has sold out already this year. But fans can still draw inspiration from the master chef’s menu, which starts with an icy martini and moves onto a fennel tart, clam chowder, and cornmeal rosemary cake with lemon glaze.

Story and Photo by Amanda Castleman

At The Center

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