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Come Together: 5 Thanksgiving Sides

Creamy Fried Corn

•    8 slices bacon, chopped
•    1/2 large sweet onion, chopped
•    1/4 cup green bell peppers, chopped
•    1/4 cup red bell peppers, chopped
•    4 cups sweet corn, cut from cob (you can also substitute frozen)
•    Salt and pepper, to taste
•    *Chef Q’s All-Purpose Season All, to taste
•    4 oz. cream cheese (1/2 of a block)
•    1/4 cup half and half
•    1 bunch green onions, chopped

Creamy Fried Corn; Photo by Dante Fontana


Cook bacon in a large skillet until crisp. Remove and drain on paper towels. Save 2 tablespoons of drippings. Sauté onions and peppers in drippings over medium heat for about 6 minutes or until onions are translucent and peppers are tender. Add corn and stir. Season with salt, pepper, and Chef Q’s All-Purpose Season All. Add cream cheese and half and half, stirring until cream cheese is melted. Stir in bacon and green onions.

Q. Bennett, owner and executive chef at Q1227 Restaurant; Photo by Dante Fontana


*Available at
Submitted by Q. Bennett, owner and executive chef at Q1227 Restaurant, 1465 Eureka Road, Suite 100, Roseville, 916-899-5146,,

Cider House Sprouts

•    1 cup apple cider
•    1 cup apple cider vinegar
•    1 tbsp. honey
•    1 tbsp. cornstarch
•    1 lb. Brussels sprouts
•    1 tbsp. butter
•    1 slice bacon, chopped
•    2 tbsp. red onion, diced

Cider House Sprouts; Photo by Yarcenia Garcia


Combine the apple cider and apple cider vinegar in a small stockpot and bring to a simmer. Add honey and cornstarch; simmer till sauce thickens slightly. *Set aside. Cut Brussels sprouts in half and remove any loose outer leaves. Add butter to sauté pan with the sprouts and bacon. Cook over medium heat till the sprouts start to caramelize. Add the onions and cook till tender. Deglaze the pan with 1/3 cup of the cider mixture (the rest can be kept for another batch) and heat till sauce starts to thicken.

Eric Schnetz, chef at J Wild’s Livery & Feed; Photo by Yarcenia Garcia


*Sauce can be made in advance and kept refrigerated for up to 4 days.
Submitted by Eric Schnetz, chef at J Wild’s Livery & Feed, 614 Sutter Street, Folsom, 916-353-0140,, @jwildsbbq

Fresh Cranberry Salsa

•    1 1/2 cups fresh cranberries, chopped
•    2 green onions, minced
•    1 shallot, chopped
•    1 jalapeño pepper, minced
•    1/3 cup sugar
•    3 tbsp. fresh mint, minced or 1 tbsp. crushed dried mint
•    3 tbsp. fresh lime juice
•    ½ tsp. fresh ginger, minced
•    1 habanero pepper, seeded, minced (optional)

Fresh Cranberry Salsa; Photo by Dante Fontana


Combine cranberries and remaining ingredients in a small bowl; toss gently. Cover and chill for 24 hours or up to 4 days.

Mark Casale, executive chef at Coyote Bar & Kitchen; Photo by Dante Fontana


Submitted by Mark Casale, executive chef at Coyote Bar & Kitchen (and Dos Coyotes Border Café), 185 Placerville Road, Folsom, 916-986-9785,, @coyotebarandkitchen

Maple Bourbon Candied Pecans

•    3 tbsp. unsalted butter
•    ½ cup brown sugar, packed
•    3 tbsp. maple syrup
•    1 tsp. vanilla extract
•    ¼ tsp. ground cinnamon
•    ½ tsp. kosher salt
•    ¼ cup bourbon (or whiskey)
•    2 cups pecan halves

Maple Bourbon Candied Pecans; Photo by Dante Fontana


Preheat oven to 325. Combine butter, brown sugar, maple syrup, vanilla, cinnamon, and salt in medium-sized saucepot on medium heat. Bring to a simmer for 3 minutes, stirring occasionally. Add bourbon (be mindful of rising flame due to the alcohol) and simmer for 5 minutes. Remove pot from flame and add pecan halves, mixing well to coat evenly. Spread your seasoned pecan mixture onto a foil or parchment-lined baking sheet in one even layer. Bake for 15-20 minutes until sugar begins to bubble. Allow to cool.

Scott Tomblin, chef at Smith Flat House; Photo by Dante Fontana


Submitted by Scott Tomblin, chef at Smith Flat House, 2021 Smith Flat Road, Placerville, 530-621-1003,, @smith_flat_house

Fagiolini in Umido (Braised Green Beans)

•    1 1/2 lbs. green beans
•    3-4 tbsp. olive oil
•    1-2 cloves garlic, chopped
•    1, 14.5 oz. can plum tomatoes
•    Salt and pepper, to taste
•    1/3 cup white wine (optional)

Fagiolini in Umido (Braised Green Beans); Photo by Dante Fontana


Bring water and a pinch of salt to a boil in a saucepan. Blanch beans by adding to the boiling water for 3-5 minutes. Heat olive oil in a large skillet. Add garlic and cook for 2 minutes, then add tomatoes and salt and pepper to taste. With the back of a wooden spoon, break up the tomatoes in little chunks and cook for 5 minutes. Add the green beans and cook for approximately 10 minutes until they become tender and the tomatoes turn into a thick sauce. Stir often. Add a splash of white wine (if using) and let the sauce reduce for about 2 minutes. Alternatively you can use water if sauce and beans become too dry.

Patrizia Hickok, owner at Vaiano Trattoria; Photo by Dante Fontana


Submitted by Patrizia Hickok, owner at Vaiano Trattoria, 7160 Douglas Boulevard, Granite Bay, 916-780-0888,, @vaianoitalian


Meals To Go

Not ready (or willing) to don an apron and bust out that turkey baster this year? Fear not. The following locales have you covered with all your Thanksgiving favorites.

Land Ocean New American Grill, 2720 East Bidwell Street, Folsom, 916-983-7000; 1151 Galleria Boulevard, Suite 241, Roseville, 916-407-5640,
Turkey and prime rib dinners available for dine-in on Thanksgiving Day; preorder required for family meals to go.

Timbers at the Lodge, 7050 Del Webb Boulevard, Roseville, 916-774-3838,
Prix fixe dine-in menu with multiple entrée options available on Thanksgiving Day.

Selland’s Market-Café, 4370 Town Center Boulevard, Suite 120, El Dorado Hills, 916-932-5025,
Prix fixe dinner for four or à la carte items available for pick up the day before.

Farmer’s Delicatessen and Bakery, 3952 Cambridge Road, Cameron Park, 530-672-6800,
A variety of Thanksgiving desserts available for pick up the day before.

Sienna, 3909 Park Drive, El Dorado Hills, 916-941-9694; 1480 Eureka Road, Roseville, 916-771-4700,
Turkey and prime rib dinners available for dine-in on Thanksgiving Day; preorder required for family meals to go.

Bacchus House Wine Bar & Bistro, 1004 East Bidwell Street, Suite 100, Folsom, 916-984-7500,
Full dinners available for pick up the day before.

Buttercup Pantry, 222 Main Street, Placerville, 530-621-1320
Thanksgiving lunch will be served; dinners available to go.  

—Compiled by Tara Mendanha
 Editor’s Note: Offerings are subject to change; please call ahead to confirm.