Unique Food Recipes & Dinner Ideas

Most of the Christmas dinner plate will be filled with side dishes. We recommend using interesting ingredients to take the sides from mundane to truly delightful. Black truffles, wild mushrooms, wild rice, and  blood oranges are some of our ingredient suggestions. 

Turns out that the cranberry is not only a great thanksgiving side, it is a great addition to the foods that can improve your health. Foods — like cranberries — that can help shape and support a healthier gut microbiome could have a remarkable impact on public health.

Our heritage turkeys are the oldest genetic line of heritage turkeys, 100% pure bread, in the country - dating back to the 1840's. They are 100% pasture raised and have never - ever had antibiotics. Read preparation recommendations.

  Bay scallops are simple and really sweet and succulent (for a shellfish). Like all the best fish, they can be eaten raw (crudo) but they sure lov...

The colonists at the first Thanksgiving definitively had venison, and the fowl also could have been wild turkey, but if so, it was a very distant relative of that bird in the supermarket case today. The wild birds (Heritage Turkeys are similar domestic birds) are firmer, and have a rich, intense flavor since they are mostly dark meat. If you decide to go wild here, why not add the produce of the forest floor to the Thanksgiving table? Foragers have been out gathering wild mushrooms and the flavors are perfect for your Thanksgiving Feast.

What exactly is a heritage turkey? It's a naturally mating bird with a slow growth rate (taking 26-30 weeks to mature) that spends most of its long life outdoors. In a Bon Appetit taste test, the Heritage turkey won, 4 out of 5 tasters preferring the Heritage. Learn more about why these turkeys are better and tastier than commercial turkeys.

Growing across a huge swath of what is now the eastern United States, pawpaws, North America’s largest native fruit, were once a critically important source of food for both Native Americans and early European settlers. When allowed to ripen completely, pawpaws develop complex nuances of flavor with notes of tropical fruit, vanilla, cloves and other exotic spices. 

Pheasant are harvested all over the globe, most places more than the US, and prepared in limitless numbers of dishes as a substitute for chicken. We particularly like the love affair between pheasant and fall/winter.

To-Table features two types of quail. The jumbo Coturnix from Cavendish game birds in Vermont and Bandera (Bobwhite) Quail from the Diamond H Ranch. Both are considered the finest. We include recipes for quail, preparation for the poppers and ideas for using quail eggs.

Magret de Canard is duck breast from the Moulard (Mulard, in French) breed of ducks (The Moulard is a cross between the White Pekin and the Muscovy duck.). On the table, moulards have a deeper, richer, beefier flavor. But its not just the breed that gives these breast their rich flavor