We absolutely love Thanksgiving. The friends and family, the turkey and pies, the elastic wast banded pants and the leftovers. Oh, the leftovers.
This year, get a meal you’ll love, without all the hassle.
Leave the turkey drippings and dirty dishes to an award-winning chef with over 28 years experience. Relax and let Munchery do the cooking.
Made from scratch in small batches with the best local ingredients by a chef with 28 years experience. There’s nothing “big box” about this meal, this is craft cooking at its finest.
Mary’s 100% Organic Turkey
Mary’s is the local standard in free-range and humanely raised poultry. Trust us, these birds have been loved – having never, ever, been exposed to hormones, antibiotics, or animal byproducts. The turkeys will either come cooked and ready for a quick browning in the oven, or raw with directions and everything you need to roast yourself.
Dungeness Crab Bisque with Cornbread Croutons
Start your meal off in style. ‘Tis the season for Dungeness crab, and this creamy bisque celebrates all the great flavors of this local delicacy.
Cornbread, Apple and Fennel Sausage Stuffing
Made completely from scratch, this stuffing is packed with seasonal flavors and will be the cornerstone of your Thanksgiving plate.
Orange and Honey-Glazed Sweet Potatoes
This variation on the classic has a nice hint of sweet citrus.
Green bean, Chanterelle Mushroom and Fried Shallot Casserole
Everything you love about the traditional recipe without the canned soup, this is a terrific blend of flavors. And a great way to get your greens!
In Steven’s kitchen, no part of the turkey goes to waste. This is especially true when it comes to making this simple but flavorful gravy.
Cranberry-Meyer Lemon Relish
Like its counterpart, the gravy, cranberry is a Thanksgiving essential. This version has a sweet and tangy flavor that goes beautifully with turkey.
Freshly Baked Pumpkin Pie
Within a flaky crust is a custard-like blend of pumpkin, cloves, nutmeg and ginger in a flaky crust.
A 28-year veteran of fine dining, Steven Levine made a splash last spring when he debuted on Munchery with his signature Wild King Salmon Roasted in a Corn Husk. Since then, Munchery diners have been treated to Steven’s brand of Contemporary American cuisine in various forms including Grilled Hawaiian Walu and mainstay Buttermilk Fried Chicken. Born and raised in Queens, New York, Steven started his culinary career working from the bottom up in some of Manhattan’s elite dining establishments. Under celebrated chefs, Charlie Palmer and David Burke, Steven got his chops at The River Café, Aureole, and the Quilted Giraffe before setting off to run kitchens as Executive Chef in New York and most recently at the San Francisco standout The Cosmopolitan.