It’s our favorite time of the year for one of our favorite events — THANKSGIVING BEER PAIRING DINNER This year’s dinner will take place in the Ohio City Room at Market Garden Brewery on Monday, November 18 at 6pm. Join our family of companies (Fresh Fork Market, Ohio City Provisions & Wholesome Valley Farm) for an…

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Place the chicken on the cutting board, breast side up.  Remove the thigh‐leg pieces.  Push the thigh away from the body by placing your thumb and fingers between the thigh and the body and then opening your hand.  Carefully cut the skin that should be stretched by this action.  Once the flesh is exposed put…

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Your ham (if you ordered one) is already cooked.  It has been fully smoked over hickory wood chips, so all you need to do is reheat your ham to an internal temperature of 150 to 160 degrees. Depending on what cut you have, carving it will be slightly different.  The shank portion is the one that is pointed at one end.  This…

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Brining is a method of soaking meat in a salt-based solution to tenderize the meat, infuse flavors, and help the meat retain moisture while cooking. The additional moisture in the meat also reduces the cooking time since water transfers energy faster than air. There are no standard “best” brines. It is all a matter of…

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When roasting the bird, some chefs like add aromatics to the cavity of the turkey to add flavor to the meat.  I’ve never done this . For me, it is traditional to stuff the cavity with stuffing; my family would give me grief if I didn’t do it. I recommend not stuffing the cavity to allow for quicker, more even cooking.…

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Make turkey stock a day early The day before you roast the turkey, use the neck and the first two wing joints to make a stock.  Chop the wing joints and the neck into one inch pieces.  Brown these in some butter with chopped onion, celery and carrot. Cover with water and bring to a boil.   Skim the stock. Add some thyme…

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Don’t ever throw out any apples that are getting old in your refrigerator, may be bruised, or you just don’t have the appetite to eat.  Preserve them by turning them into apple sauce or apple butter. Apple sauce is very simple.  Simply peel and core your apples.  Add them to a heavy bottomed stock pock with about a cup of water, depending on…

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Fingerling potatoes have become very popular in high end restaurants.  These French heirlooms are renowned for their buttery and somewhat nutty flavor, as well as their tender texture. They also sound fancy on a menu and come with a fancy price! Fingerlings  can simply be roasted in the oven, tossed with garlic, onions, olive oil and salt.  Have the oven crumb to 400 degrees for best results.…

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Making caramelized onions takes some time and patience, but the silky, savory, sweet onions keep well and taste delicious! You can use white, sweet or red onions. Use them on sandwiches, pizza, in pasta, soups or on top of a rich salad. They pair well with acid to cut the fat, so add fruit and vinegar.…

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Get your grill hot.  Real hot.  Most grills in restaurants are 500 degrees or greater. Rub your steak with the seasonings you desire. Only use a little salt if you do.  Salt will pull the moisture out of the steak.  Allow seasonings to soak in for 30 minutes at room temperature. Get your grill grate very clean and rub it quickly with oil.  Put your…

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