Small Bites
Little Vittles
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The James Beard Foundation's Celebrity Chef Tour has the ring of those albums Jay-Z and R. Kelly did together. I just hope that one chef won't mace the other if anything goes wrong during the collab. Jose Garces, who opened Amada and Tinto to much acclaim, just got selected to be a challenger on Food Network's Iron Chef America. Long Island native Christopher Lee (pictured) won Beard's Rising Star Chef of the Year award when he headed up Striped Bass; by the time he got to NYC's Gilt, he'd been named one of America's best new chefs by Food & Wine. For this six-course meal, Garces and Lee will go for broke on courses like veal sweetbreads with butternut squash purée, speck ham and apple cider bourbon sauce; grilled shrimp with pumpkin flan and curry saffron sauce; poussin with cheese-pumpkin risotto and shaved white truffle; and crispy pork belly with egg and charred pumpkin. There'll even be a spicy pumpkin milkshake for dessert. Bet that somehow causes a fight. —A.D. Amorosi
Thu., Nov. 15, 7 p.m., $150, Amada, 217 Chestnut St., 215-625-2450, amadarestaurant.com
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So you're the type who finds the white meat vs. dark meat debate more nauseating and offensive than agonizingly difficult (gah, they're both so good!). Check out Adopt-A-Turkey, an 11-year-old program initiated by Farm Sanctuary, an advocacy group that provides shelter for animals suffering as a result of inhumane conditions or natural disasters. Not unlike adopting a highway or manatee, the Sanctuary asks for a reasonable $20 donation that goes toward food, accommodations and veterinary care for a bird taken in at one of the program's two locations (New York and Northern California). In return, adopters get a color photo, a certificate and a subscription to the Sanctuary's newsletter. Also, if you've got land and a thing for early-morning gobbling, home adoption is also a viable option — as long as you're vegetarian or vegan. For more information on Adopt-A-Turkey, call 607-583-2225 or visit adoptaturkey.org. —Drew Lazor
Embarking upon my first Thanksgiving without my family is proving to be nerve-wracking. Thankfully, Noshery (1600 N. Broad St., 215-769-1289) understands. The gourmet café's Thanksgiving specialty hoagie features all the holiday staples, sans the three-course meal: Placed between the halves of a long Italian roll are layers of thinly sliced roast turkey, Romaine lettuce, stuffing and cranberry sauce. Drizzled with balsamic vinegar, the sandwich bursts with sweet and tangy flavors that allow you to indulge in all that glorious holiday gluttony without the subsequent lethargy. —Danielle Cheesman
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When I was a child, my Polish-Catholic neighbor would always give my family a butter lamb for Easter. While that tradition has an interesting history tracing back to old-guard Europe, the turkey-shaped butter rendition from Keller's is a fun twist on the old custom. It works as a great table talking point for those seeking to up their Martha-esque domestic flair (tell your guests you created it with your set of "shaping tools"). Though it's doubtful the pilgrims had the wherewithal to sculpt their butter into superfluous animal shapes, these 4-ounce creations will at least break the ice when trapped talking to relatives you rarely see. Pick one up at any grocer that carries Keller's products in November and December. —Kaitlyn Dreyling
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But Once a Year
Zin the Mood
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