NEWS RELEASE

The season for gathering around the table is upon us, and The Trustees’ Table at Shaker Village is the best spot to pull up a chair and settle in for a delicious meal. The restaurant has launched a new seasonal menu and is gearing up for a busy Thanksgiving holiday.

Chef Amber Hokams has introduced a new menu that celebrates the best of the season. Guests will enjoy appetizers like smoked trout dip and a southern charcuterie board that features country ham, summer sausage and pimento cheese. Dinner entrées include guest favorite fried chicken, orecchiette pasta, maple dijon glazed Verlasso salmon and a 10-ounce bone-in pork chop served with sweet potato casserole, black walnut streusel and an apple chutney. Reservations for breakfast, lunch and dinner can be booked online or by calling 859-734-5411.

Let the culinary team at The Trustees’ Table simplify your Thanksgiving meal with our Thanksgiving To Go takeout meals. All of your Thanksgiving favorites like turkey, country ham, cornbread dressing and pumpkin pie will be available. Order your meal online, choose your pickup time, select your dessert option and let us do all the work.

In the leadup to turkey day Hokams has some tips to make your own menu prep a little easier.

• Brine Your Bird: Allowing your turkey to soak for at least 24 hours in a brine (1⁄4 cup of salt per gallon of water) will significantly increase the flavor and texture of your turkey. Don’t forget to add aromatics to your brine like sliced oranges, bay leaves, fresh thyme, rosemary and peppercorns.

• Cross Utilize Ingredients: Cut your shopping list in half! If you’re making cranberry relish add extra fresh poached cranberries to your dinner salad. If corn pudding is taking center stage on your table add any leftover corn to your cornbread for an extra layer of flavor and texture.

• Homemade Stock Makes a Difference: Save your chicken bones, or buy them from your butcher. Roast the bones for a rich caramelized flavor by adding celery, carrot, onion, bay leaves and peppercorns in a large pot. Cover everything with water and reduce over low heat for eight hours. Strain the ingredients and continue to reduce until a deep flavorful stock has been achieved. Use this as a base for your gravy along with the pan drippings from your roasting tray.

• Buy Local: Small businesses need our support more than ever. Pick up local baked breads and desserts from your favorite bakery, and encourage your family and friends to do the same.

Chef Hokams’ sausage and mushroom dressing

Ingredients:

6 c Ciabatta Bread, Cubed

6 c Cornbread, Cubed

4 c Wild Mushrooms, Roasted

2 T Butter

2 T Kosher Salt

1 lb. Italian Sausage

1 c Diced Red Onion

1 c Celery, Diced

3 T Garlic, Minced

6 Granny Smith Apples, Diced

1⁄4 c Maple Syrup

4 c Homemade Chicken Stock

3 T Fresh Thyme, Chopped

1 T Rosemary Chopped

2 T Fresh Sage, Chopped

1⁄2 t Cayenne Pepper

2 T Orange Zest

Directions:

Add ciabatta and cornbread to 300-degree oven and dry toast for 25-30 minutes. Add sausage to pan and brown. Remove sausage from pan (leave the fat) and add butter. Add red onions, celery, fresh herbs and cayenne. Allow to caramelize over medium high heat. Once caramelized add garlic and sauté until fragrant. Remove from heat, allow to cool slightly. Once cool enough to handle add all ingredients to a large mixing bowl. You may need to add more liquid depending on the consistency you like. Place in a 375 oven for 25-30 minutes.