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Blogs / On the Table / February 2008 / Turkey score

Turkey score

LastFriday afternoon, in dire need of a fresh—that is, unfrozen—turkey thatwould be ready to cook Saturday in the pig-cooker, we knew who to call:Emigration Market. The butcher put our name on a 15-pounder and wepicked it up at lunchtime.

Emigration has a pen of live gobblers right outside the storeentrance. We wondered—was this the latest in gobbler-shopping? Can youpick out your turkey, like you would a lobster, and have its neck wrungto order? Turns out no such drama was in store. I suppose the birds arejust there as a reminder of the circle of life, something that's easyto forget for those of us at the top of the food chain.

While we were at Emigration, we seized the opp to eat at the store's young (18-month-old) cafe.
I loved my fresh mozzarella and pesto panini; companion luncher had the"Hubbard Italian," which could also be called "everything but thekitchen sink" sandwich—copacolla, prosciutto, Genoa salami, provolone,roasted red peppers and olive tapenade. Not quite the flavor-buster weexpected but good. A friend says the breakfast huevos rancheros areawesome. Right now, breakfast is only served on weekends but that'ssupposed to change soon.

(By coincidence, Saturday night, we went to a friend's birthdayparty catered by Emigration—the same chef is in charge of catering andthe cafe. Something to Keep In Mind.)

 

Originally published 2007-11-20