Thinking of how you can make your Thanksgiving table special? The bakers and cooks and ice cream makers of Buffalo have been thinking of you, too.
Here’s some of the best ways I know to make this Thanksgiving memorable for all the right reasons. Order now, because this isn’t factory food, and the good stuff runs out. (Links go to order pages, if there is one.)
Fried cardoons: Since Mary Ann Giordano was already frying cardoons for one family, the chef-owner of the former Gigi’s Cucina Povera said, why not more families? “If anyone is interested in purchasing any fresh made around Thanksgiving, send me a personal message.” Reach Giordano through the Gigi’s Facebook account if you’re interested. $30 a dozen, minimum order two dozen.
Eggnog ice cream pie: Hoover’s Dairy eggnog and chocolate milk can win you friends, so imagine what showing up with a Hoover’s eggnog ice cream pie could do for your social standing. Flavors available for pickup include eggnog, pumpkin, Mexican hot fudge, cookies and cream, peanut butter cup, Butterfinger, and vanilla or chocolate with hot fudge. 6035 Ward Road, Sanborn, 716-731-3830.
Ube coconut custard pie: As pictured above, ube coconut custard pie with a tropical geometric fruit garnish adds delicious modern art to your setting. One of three pies available by pre-order through Farm Shop, by Quokka Sweets’ Jenn Batt. Caramel apple streusel and pumpkin Basque cheesecake are the others. Order through direct messaging Farm Shop’s Instagram for pickup Nov. 26.
Paula’s glazed donut pie: Lake Effect Ice Cream’s Thanksgiving ice cream pie offerings include a doughnut crossover classic, a shortbread crust filled with Paula’s Glazed Donut ice cream, topped with crumbled Paula’s glazed fry cakes and finished with a whipped cream edge ($20).
Thanksgiving market Nov. 22 at Providence Farm Collective
A Thanksgiving Market held in Providence Farm Collective’s new barn highlights a growing network of Western New York farm partnerships.
Shop for Providence Farm Collective produce and merchandise, Smith Farms eggs and maple syrup, Troll Bridge Farms pork and chicken, Plato Dale Farm beef, Eden Valley Creamery cheese curds and aged organic cheese, The Creamery at Burley Berries & Blooms European-style yogurt, salted butter, and Farmstead gelato.
Events include Corn Husk Wreath Making Workshop (1 p.m.-2:30 p.m.), and hands-on activities for children 11:30 a.m.-noon, and 12:30 p.m.-1 p.m.
Providence Farm Collective, 5701 Burton Road, Orchard Park, providencefarmcollective.org, 716-473-9338.
Vegan cherry pie: Lexington Co-op has a full menu available by pre-order, both vegan and not. A 9-inch vegan cherry pie ($19.99), locally raised Wendel’s turkeys ($3.79/pound) and acorn squash stuffed with wild rice ($14.99) are among the standouts.
Vegan mac and cheese: Sunshine Vegan Eats has your vegan Thanksgiving dinner all set ($225) or family-sized servings of a la carte dishes like its vegan mac and cheese ($46). Order by Nov. 23.
Take-and-bake artichoke dip: BreadHive’s offering much more than bread for Thanksgiving. Like salted honey pies ($28), maple pecan pumpkin rolls ($15), and herbed seitan loaf ($19.50) as a vegan entree. But that take-and-bake artichoke dip ($15.50) has become its own tradition for some West Siders.
Irish whiskey pecan pie: Southern Junction, $35. Pecan pie with dark chocolate, Irish whiskey, and candied orange peel.
Poached pear and almond tart: Butter Block, $48. Pears poached in white wine, vanilla beans, star anise, cinnamon and clove, baked into almond cream in sucreé shell. Everything Butter Block does is fabulous, so just choose something.
Buttery pull-apart dinner rolls: Order by Nov. 21 from Farmers & Artisans, at $15 per dozen. This is also a great spot for last-minute pie needs. Head to the freezer for bake-from-frozen sour cherry crumb-top pies.
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