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Farm to Feast: Your Guide to A Local Thanksgiving


Looking to elevate your turkey meal? Give these creative sides (and dessert!) a try and thank us later. 

Brussels Sprouts with Bacon, Balsamic Reduction, and Goat Cheese

Submitted by Executive Chef Paul Thompson, Sienna Roseville, 1480 Eureka Road, Roseville, 916-771-4700; 3909 Park Drive, El Dorado Hills, 916-941-9694,

Brussels Sprouts with Bacon, Balsamic Reduction, and Goat Cheese


• 5 cups vegetable oil

• 4 cups Brussels sprouts, cut into quarters

• 1 tbsp. butter

• 4 tbsp. bacon, rendered and chopped

• Salt and pepper, to taste

• 1 tsp. balsamic reduction (can be store-bought)

• 1 tbsp. goat cheese, crumbled

Heat vegetable oil in a deep pot to 350 degrees. Blanch Brussels sprouts in boiling water for 4 minutes. Strain and shock in ice water. Once cooled, strain till dry and drop into the fryer. Cook 2-4 minutes, until the Brussels sprouts start to turn dark golden brown.

Heat a sauté pan on medium heat and add butter. Once the butter has melted, add in the Brussels sprouts, bacon, salt, and pepper. Toss ingredients together and plate with goat cheese and balsamic reduction.

Pro tip: To make your own balsamic reduction, bring 1 cup of high-quality balsamic vinegar to a boil on medium-high heat. Reduce flame and let simmer for 5-7 minutes. Stir occasionally. Remove from heat, cool, and serve or store in the fridge. 

“Shop-Your-Yard” Thanksgiving Décor

Decorate your Thanksgiving table.


When we moved into our home a few years ago, I was surprised to find so many different plants on our little patch of property—several varieties of roses, a flaming pink crepe myrtle, bright yellow daffodils, and others I can’t name. I’ve added my own plants to the mix, too—citrus trees, some sweet peas, and different annuals in the front window box.

I soon started taking cuttings of some of the plants and sticking them in a big white pitcher on our table. This year, I’m taking that concept of “shopping our yard” and designing a simple but elegant tablescape for Thanksgiving using some of the plants in my yard (and a neighbor’s yard—she has a mandarin tree!).

To ground my Thanksgiving table décor, I found some sparkly gold wrapping paper and used it as a table runner. On top of that is a river of redwood and mandarin branches—the more the better. Pinecones bring an element of fall without going overboard. In the center is my white pitcher.

Within the branches, I have simple white candles and glass votives to bring some ambiance. For each place setting, I kept it simple: a gold charger with white plates and a mandarin with a pretty green paper leaf and the guest’s name (attached with a pushpin)—finished off with cut crystal plastic cups and cutlery.

I also designed a “thankful” printable (downloadable at with the mandarin orange theme, which is a great way to have your guests reflect on the things that really matter. 

This Thanksgiving table is so easy to create that I can focus on what really makes Thanksgiving special: the food…I mean, family. OK, it’s a tie!


Cori George from Loomis encourages you to make life more fun with easy crafts, digital downloads, and simple DIY tutorials at Hey, Let’s Make Stuff. @heyletsmakestuff

Japanese Sweet Potato and Miso Purée

Submitted by Executive Chef Brian Ikenoyama, Fat’s Asia Bistro, 1500 Eureka Road, Roseville, 916-787-3287; 2585 Iron Point Road, Folsom, 916-983-1133, 

Japanese Sweet Potato and Miso Purée


• 2 lb. Japanese sweet potatoes

• 1 1/2 cups heavy cream, warmed

• 1 1/2 tsp. salt

• 1 lb. butter, unsalted, diced into 1 cm pieces and kept chilled

• 2 tbsp. shiro (white) miso 

Peel sweet potatoes and cut into 1-inch pieces. Boil or steam until fully cooked, where a fork easily pierces through them. Drain, but don’t cool. 

Place into a food processor. Add cream and salt. Process for about 15 seconds until potatoes are completely smooth. Add the butter and continue to process for another 15 seconds. Add the miso and mix for another few seconds until it’s incorporated. Serve immediately.

Pro tip: Japanese sweet potatoes are white on the inside rather than the orange or yellow centers of regular sweet potatoes and are available at Asian markets.


Make your celebration about more than just the food this year by participating in one of these events.

Folsom Turkey Trot

Family-friendly 5K run/walk and 10K run begins and ends at Folsom Lions Park on November 28. Proceeds benefit Twin Lakes Food Bank, Never In Our Town Youth Scholarship, and the Johnny Cash Trail Project.

Thanksgiving Feast for Animals

Thanksgiving Feast for the Animals

The Folsom City Zoo Sanctuary is celebrating Thanksgiving by giving every animal a special holiday treat. Watch the fun, beginning at 11 a.m. on November 28.

Turkey Drive: 10’s Across the Board

Gather at the Folsom Community Center on November 16 to help feed local families this Thanksgiving by partaking in fun activities, raffles, and auctions, and drinking for a cause. The goal this year is to collect 10,000 turkeys to donate to local food banks.

Roseville Turkey Trot

Kick off Thanksgiving at Roseville’s Vernon Street Town Square on November 28 with a 10K and 5K (for both adults and youths) before feasting begins at home. Be there—rain or shine—at 9 a.m.

Turkey’s Revenge

Join this 5K or 10K in a run or walk at Beal’s Point in Granite Bay on November 28 at 9 a.m. A free 1K race for those six and under begins at 10:30 a.m. Post-race snacks and goodies await participants.

*Persimmon and Pomegranate Salad 

Submitted by Chef Nick Alves, La Provence Restaurant & Terrace, 110 Diamond Creek Place, Roseville, 916-789-2002,

Persimmon and Pomegranate Salad


• 3 oz. organic baby spinach

• 2 oz. Fuyu persimmons, peeled and sliced 

• 2 oz. pomegranate vinaigrette (recipe below)

• 1/2 oz. candied walnuts (recipe below)

• 1 tbsp. pomegranate seeds

• 2 tbsp. ricotta cheese

*Individual serving

Pomegranate Vinaigrette

• 3/4 cup pomegranate seeds or purée

• 2 cups grapeseed oil

• 1/4 cup honey

• 1 tbsp. lemon juice

• 1 tbsp. red wine vinegar

• 1 tsp. Dijon mustard

• Pinch of sea salt

Put all ingredients except oil in a Vitamix (or other high-powered blender) and blend on low speed, gradually increasing to high while slowly adding oil. Continue blending on high for 30-60 seconds or until your dressing is smooth and all the pomegranate seeds have been blended.

Candied Walnuts

• 4 oz. unsalted butter

• 4 oz. honey

• 1 lb. walnuts

Melt butter and stir in honey over medium-low heat. Add walnuts, then reduce heat to low. Simmer for 3-5 minutes and let cool before assembling salad and adding to it.

Pro Tip: This is the season for persimmons. Pick the Fuyu variety that can be eaten raw. Look for smooth, blemish-free skin with a bit of give. The green cap should still be attached and fresh in appearance.

Apple Berry Crisp

Submitted by Chefs Brian Bennett and Nicole Wright, Bennett’s Kitchen Bar Market, 1595 Eureka Road, Roseville, 916-750-5150,

Apple Berry Crisp


• 10 cups Granny Smith apples (about 12 medium)

• 2 cups blackberries or blueberries

• 1 1/2 cups sugar

• 1 tsp. ground cinnamon

• 1/2 cup lemon juice

• 1/2 cup bourbon 

• 3 tbsp. cornstarch

Crisp Topping

• 3/4 cup brown sugar

• 3/4 cup sugar

• 1 1/2 cups all-purpose flour

• 1/2 tsp. kosher salt

• 1 tsp. fresh nutmeg

• 1 1/2 tbsp. ground cinnamon

• 3/4 cup chopped pecans or walnuts

• 1 cup oatmeal

• 1 cup cold, unsalted butter, diced (keep cold)

Preheat oven to 350 degrees. Butter a 9x13x2-inch baking dish. Peel, core, and cut the apples into 1-inch chunks. Toss apples and berries in lemon juice and bourbon; combine sugar, cinnamon, and cornstarch and mix in with the fruit. Pour into baking dish.

To make the topping, combine sugars, flour, salt, nutmeg, cinnamon, nuts, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apple berry mixture. Do not over mix.

Place the baking dish on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm and top with ice cream or whipped cream.

Pro Tip: Gluten-free preference: Replace all-purpose flour with Bob’s Red Mill 1-to-1 gluten-free baking flour. Vegan preference: Replace butter with margarine. Teetotalers: Omit the bourbon.


If you’d rather spend more time eating than cooking and cleaning—but still want to play host—pick up your dinner to go before the big day at one of the locales below.

The Farm Table

311 Main Street, Placerville, 530-295-8140,

Selland’s Market-Café 

4370 Town Center Boulevard, Suite 120, El Dorado Hills, 916-932-5025,

Nugget Markets

4500 Post Street, El Dorado Hills, 916-933-1433; 771 Pleasant Grove Boulevard, Roseville, 916-746-7799,

Placerville Food Co-op

535 Placerville Drive, Placerville, 530-621-3663,

Catering by Design

2830 Sunset Boulevard, Rocklin, 916-792-6485,

Sierra Rizing Bakery, Coffee House and Catering

7310 Highway 49, Lotus, 530-642-1308,

Whole Foods Market

270 Palladio Parkway, Folsom, 916-984-8500; 1001 Galleria Boulevard, Roseville, 916-781-5300,


Multiple locations.


Multiple locations.


For those who prefer not to be cooped up in a kitchen all day, you’re in luck. The following restaurants are open for business on November 28.

Formaggio Taverna and Patio


Bricks Eats & Drinks


Sienna Restaurant

Sienna serves a Thanksgiving buffet at their restaurants in both El Dorado Hills and Roseville that will leave you plenty satisfied.

McCormick & Schmick’s

Menu TBD.

Scott’s Seafood Restaurant

This Folsom locale will have an oven-roasted turkey dinner along with a limited portion of their regular menu for those who don’t fancy the bird.

Smith Flat House

Menu TBD.

Land Ocean New American Grill

Apart from their surf-and-turf option, Land Ocean—with locations in Folsom and Roseville—offers up a delicious Thanksgiving Day meal.

La Provence Restaurant & Terrace

Enjoy traditional fare buffet-style in a beautiful setting at La Provence.

Formaggio Taverna and Patio

Located inside the Sacramento Marriott Rancho Cordova, this sit-down meal promises everything from roasted tenderloin to a Cajun seafood boil.

Waterfall Buffet at Red Hawk Casino

Head to Placerville for an array of Thanksgiving favorites and—best part—countless desserts.

The Mimosa House

The locations in Folsom and El Dorado Hills will be open for a short time on Thanksgiving Day. Head there for an early lunch and enjoy the mimosas to your heart’s content.


Bring new meaning to Thanksgiving by donating your time, money, or resources to the places below.

Twin Lakes Food Bank

Make monetary or food donations (they’re most in need of canned goods, packaged goods, and personal and baby care items); you can even volunteer and donate in memory of a loved one.

The Salt Mine

This Lincoln-based charity provides food assistance to locals and conducts monthly distributions on Thursdays and Saturdays. They also have thriving youth programs and invite you to donate or volunteer.

Placer Food Bank

This food bank serves their community through various programs and community gardens. You can donate your time or money, become a sponsor, or even hold a food drive in your neighborhood or workplace.

Upper Room Dining Hall

The Upper Room provides meals to all persons regardless of race, religion, gender, income, or age on a daily basis and is staffed and funded by volunteers and organizations throughout the community. Currently, they’re in need of monetary donations to add a washer and dryer for their guests.

Food Bank of El Dorado County

Donate money, food, and vehicles, sponsor or host a food drive, or volunteer by helping with coordinating, sorting, or transporting food.

St. Vincent de Paul Roseville

The folks here are dedicated to feeding and clothing anyone who needs it; they also accept food and monetary donations.


Chocolate Wasted Tini

• 1 oz. Screwball Peanut Butter Whiskey

• 1 oz. Kahlúa

• 1 oz. Godiva Chocolate Liqueur

• Chocolate syrup, for drizzle

Chocolate Wasted Tini

36 Handles Public House, 1010 White Rock Road, Suite 100, El Dorado Hills, 916-941-3606, 

Caramel Apple 

• 1.5 oz. apple vodka 

• .5 oz. Apple Pucker

• .25 oz. caramel liqueur

• Dash of Midori

• Salted caramel sauce and crushed shortbread cookie, for rim

Caramel Apple

Relish Burger Bar, 1000 White Rock Road, Suite 5609, El Dorado Hills, 916-933-3111,

Pumpkin Spiced White Russian

• 1.5 oz. Cas 1854 Vodka

• .5 oz. Kahlúa

• .5 oz. pumpkin spice liqueur

• Splash of heavy cream

• Top with whipped cream and pumpkin spices

• Cinnamon sticks, for garnish

Pumpkin Spiced White Russian

Bar 101 Eats & Drinks, 101 Main Street, Roseville, 916-774-0505, 

Bootleg Mule

• 1.75 oz. Sailor Jerry Spiced Rum

• Mint leaves, muddled

• 2 lime wedges, squeezed

• Top with equal parts ginger beer and apple juice

Bootleg Mule

Wally’s Pizza Bar, 4079 Cameron Park Lane, Cameron Park, 530-677-5205,

By Tara Mendanha & Emily Peter