Thanksgiving in July

by Steven Doyle

I just received a call from David Anthony Temple, the Underground Chef.  This time DAT is celebrating Thanksgiving in July.  Why not?  Check out the menu that bears his unique twist; there are a few spots left.  If you want a reservation and to find out the secret location, send DAT an email at  It’s BYOB and sure to be a good time. Is it just me or is Absinthe popping up everywhere? 

Black Truffle Roasted Turkey
Makers Mark Braised Pork Belly
My grandmothers Sweet Potato Cassarole
Spicers Greens & Blueberry Salad
Champagne & Roasted Garlic Sauteed Spinach
Chanterelle Mushroom & Haricot Vert “Cassarole” w/ Absinthe Butter
Scardello Style 4chz Cous Cous “mac & cheese”
St. Germain Elderflower & Cranberry Sauce
Tx Peach Cobbler w/ Black Garlic Ice Cream

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Filed under Bacon, fun with food, Steven Doyle, Underground Dinner, Wine

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