How it started, how it finished

(It actually ended with a clean plate.)

A good thing born of this moment?

Cincinnati chef and restaurateur David Falk recently unveiled a new delivery service, Domo (Latin for “at home”), from his Boca Restaurant Group that provides families with restaurant-quality meals from the safety and comfort of their homes.

excerpt from Cincinnati Magazine, September 1, 2020

It’s been heartbreaking to see the effect on restaurants and hospitality sectors this year. I support safely from afar and order takeout with regularity.

I’ve really appreciated DOMO and their approach that considers packaging to maintain quality, with clear instruction how to heat and serve. They’ve blended dishes from all their restaurants and also folded in family recipes that work well in the format.

Their à la carte menu had most everything you’d imagine for thanksgiving, but elevated in some regard. I’ll put our menu behind a cut so I can relive it later.

Heck, I’d consider ordering takeout next year, but I hope by then it’s with a bunch of friends and family.

Maplewood Smoked Turkey Breast
Lemon & thyme-brined Bowman farm pasture raised turkey breasts slowly smoked over maplewood & ready to be sliced table-side.

72-Hour Turkey Gravy

Uncle Jon’s Cranberry Sauce

Parker House Rolls with Salted Honey Butter
Buttery, fluffy, and slightly sweet with a crispy crust and served with salted honey butter.

Classic Sausage Stuffing
Crispy French baguette with celery and leeks, celery, Italian seasoning smothered in mushroom, cream & turkey stock with savory local sausage added.

Luxe Green Been Casserole
Green bean casserole, elevated. Haricot vert, porcini, morel, shiitake, & crimini mushrooms mingle with sherry wine, crispy leek & parmesan breadcrumb crust.

Potatoes alla Joël Robuchon
Inspired by Chef Joël Robuchon’s signature recipe; honestly, this dish should be called butter puréed with some Yukon gold potatoes. Hey, it’s Thanksgiving, indulge!

Aunt Suzy’s Sweet Potato Casserole
Chunky-mashed sweet potatoes topped with brown sugar, butter & a candied pecan streusel.

Traditional Pumpkin Pie
Pumpkin pie in pâte brisée topped with maple chantilly (fancy whipped cream).