Thanksgiving Dinner at Azalea Inn and Gardens

Just because you left town for the Thanksgiving holiday doesn’t mean you have to miss out on a truly traditional and delicious Thanksgiving meal.  Book yourself a relaxing and stress-free stay in one of Savannah’s finest bed and breakfasts – Azalea Inn and Gardens – for the holiday and join us for Thanksgiving Dinner at 3 P.M.

Kolin, our personal chef, and I sat down today to create a Thanksgiving menu to rival even your grandmother’s.  We started with the obvious choices…turkey, dressing and Pecan Pie, and then added a little Azalea Inn style.  Seafood is a staple in the south, so we thought that we would start the meal with a Savannah favorite, Southern Style crab cakes with a basic remoulade.  Served with Beet deviled eggs and we feel like we are still keeping it semi-traditional. 

We then decided that we were going to select local ingredients that were in season for November.  Imagining crisp Arugula Salads topped with shaved parmesan, fresh avocados and a steaming bowls of Poblano Corn Chowder made us hungry for lunch.  After our quick lunch break of deli sandwiches and Raspberry Iced tea at local bakery B. Matthews, we went back and continued our planning.  Wanting to fill the menu with the freshest ingredients, we settled on roasted broccoli and cauliflower, caramelized carrots, mashed potatoes and cornbread dressing. I insisted on a pecan pie because my Thanksgiving would not be complete without it and Kolin is going to bake one of his signature Hummingbird Cakes.

So, for those of you who try to escape the hustle and bustle of the holidays with a relaxing trip out of town, we would like to invite you to spend your Thanksgiving Holiday with us at the Azalea Inn and Gardens and enjoy Dinner at 3 P.M. with our family.  Cost is $65/per person and feel free to bring a bottle of wine.  Sign up at time of booking!

Thanksgiving Menu 2010

Savannah Crab Cakes with Spicy Cajun Remoulade
Beet Pickled Deviled Eggs
Fresh Arugula Salad
Shaved Paremesan and Hazelnuts
with Balsamic Vinaigrette
Roasted Poblano and Corn Chowder
with  Creamy Feta and Avocado
Roasted Turkey Breast
with Homemade Cranberry Sauce
Herb Encrusted Ham
Caramelized Carrots
Roasted Broccoli and Cauliflower
Boursin Mashed Potatoes
Cornbread Dressing
Pecan Pie
Hummingbird Cake