At Harvest Moon Grille, a Thanksgiving cooking class guides food-maestros-in-training through executive chef and owner Cassie Parsons' seasonal recipes that call for regionally grown ingredients from her local farm or fields within 100 miles of the restaurant. Up to 50 guests gather within a private dining room to watch chefs transmogrify raw turkeys into celebratory centerpieces using a battalion of handy tips, professional equipment, and board-certified restaurant fairies. Harvest Moon Grille uses farm-raised, free-range, hormone-free turkeys, which will be available for purchase after the class. In addition to summoning flavor from succulent fowl, the chefs whip up two side dishes to accompany the main course and lend variety to ceremonious reenactments of the first Thanksgiving food fight between the Stooges and Indians.
Nc Farm Raised Clams tomato-white wine bouillabaisse broth with garlic, tomatoes, carrots and turnips
$9
Pea And Barley Risotto charred onions, chicken stock & monterey jack cheese
$12
Grateful Growers Farm Real Pork Burger sweet & spicy pepper jam, goat cheese spread and fried onion straws
$12
Beef Brisket Sandwich slow braised beef brisket with uncle scott beer, horseradish cream and chow chow
1-5 of 18 Drink items
Fromage Plate daily selection of house made and local cheeses
plate
Polish Pot Stickers Aka Pierogies polish pot stickers aka pierogies
1-5 of 18 Drink items
$18
Love Loaf baucom’s farm ground beef blended with our house made ricotta cheese, fresh eggs,
panko bread crumbs, carrots, onions, served with sweet potatoes & beef demi glace
