Dual Thanksgivings
Dec. 4th, 2022 07:29 pmThis post is a bit late, but whatchagonnado?
My brother Paul and his partner Becky wanted to have a Thanksgiving that combined our family and hers, and they suggested we all meet at Zehnder's Restaurant up in Frankenmuth. The rest of us were amenable, so off we went!
Frankenmuth is a tourist town in mid-Michigan. The town was deliberately designed with a fairy-tale Bavaria theme. Lots of gingerbread architecture, a water park, Bronner's (a mall-sized store that sells nothing but Christmas stuff), lots and lots of shops, and two major restaurants: the Bavarian Inn and Zehnder's. The latter is most well-known for its family-style chicken dinners, and it serves hundreds and hundreds of them every day. Thanksgiving, of course, is their biggest day of the year.
Paul made reservations, and on Thursday Darwin and I drove up. The weather was amazing warm--50s and breezy--totally not the usual dreary Michigan autumn day! The parking lot at Zehnder's, which rivals those of many shopping malls, was packed, and it took us some time to find parking. Zehnder's itself is HUGE and covers two floors that include multiple banquet halls. The large lobby, which uses queue mazes like an amusement park, was stuffed with people.
We found Paul and Becky right off, and later the rest of the crew arrived. I met Becky's parents, two sons, and daughter, and I was a little startled to learn that my mother and Becky's mother were already well-acquainted. The reservation lady quickly led us to one of the downstairs banquet halls, where a long table was already laid for us.
Zehnder's, you have to understand, is a machine. You sit down, and the process begins. The server does a head count of the people who want dinner (turkey today) and a few minutes later, the food arrives on large platters you pass around the table. Empty plates and platters are whisked away and replaced with full ones, if you want more. It's a good place for Thanksgiving because they're used to big groups and can handle whatever you throw at them.
We talked and ate and ate and talked. It was very convivial and enjoyable. And when it was done, there was no cleanup!
After many good-byes, we drove home, and I continued prep for Thanksgiving II: The Gobbling.
See, on Friday we were having over the boys (who couldn't go to Frankenmuth), and for Darwin's side of the family. I'd already prepped the white potatoes and sweet potatoes, made stuffing from scratch, and baked pies and piragi. Now I had to brine the turkey.
I decided this year to try a dry brine, instead of bath of salt water. This basically meant smearing a mixture of kosher salt, a bit of sugar, and some herbs onto the turkey skin and setting in the garage overnight. It's less messy than wet brining, and would be easier to carve--wet-brined turkey exudes a LOT of juice and makes a big carving mess. This didn't take long, really, which was nice.
I'm experienced at Thanksgiving now, so my stress levels were a lot lower. We were also "only" having about eight people over instead of the usual twenty-some, which brought the stress even lower!
Friday morning, I stuffed the turkey, set it in the oven, and got to work on the rest of the food. Here I discovered a small tactical error--my gas stove cooks a LOT faster than any of the electric stoves I've had, and I miscalculated how long it would take to make the stove-top dishes. The potatoes and carrots were done FAST. Fortunately, my serving stuff is all heated, so everything could stay warm until everyone arrived.
And they did. Max and Aran and Shane and Mary and Noah and Fred (a close friend of Shane). Noah terrorized the cats and rushed about shrieking his excitement at visiting his grandpas until we got him to stop. I co-opted him into the kitchen as my assistant, which gave him a nice distraction. We ate and talked and ate and talked. And then everyone headed out.
Darwin and I cleaned up, and order was restored to the kitchen. It was a lovely holiday!
My brother Paul and his partner Becky wanted to have a Thanksgiving that combined our family and hers, and they suggested we all meet at Zehnder's Restaurant up in Frankenmuth. The rest of us were amenable, so off we went!
Frankenmuth is a tourist town in mid-Michigan. The town was deliberately designed with a fairy-tale Bavaria theme. Lots of gingerbread architecture, a water park, Bronner's (a mall-sized store that sells nothing but Christmas stuff), lots and lots of shops, and two major restaurants: the Bavarian Inn and Zehnder's. The latter is most well-known for its family-style chicken dinners, and it serves hundreds and hundreds of them every day. Thanksgiving, of course, is their biggest day of the year.
Paul made reservations, and on Thursday Darwin and I drove up. The weather was amazing warm--50s and breezy--totally not the usual dreary Michigan autumn day! The parking lot at Zehnder's, which rivals those of many shopping malls, was packed, and it took us some time to find parking. Zehnder's itself is HUGE and covers two floors that include multiple banquet halls. The large lobby, which uses queue mazes like an amusement park, was stuffed with people.
We found Paul and Becky right off, and later the rest of the crew arrived. I met Becky's parents, two sons, and daughter, and I was a little startled to learn that my mother and Becky's mother were already well-acquainted. The reservation lady quickly led us to one of the downstairs banquet halls, where a long table was already laid for us.
Zehnder's, you have to understand, is a machine. You sit down, and the process begins. The server does a head count of the people who want dinner (turkey today) and a few minutes later, the food arrives on large platters you pass around the table. Empty plates and platters are whisked away and replaced with full ones, if you want more. It's a good place for Thanksgiving because they're used to big groups and can handle whatever you throw at them.
We talked and ate and ate and talked. It was very convivial and enjoyable. And when it was done, there was no cleanup!
After many good-byes, we drove home, and I continued prep for Thanksgiving II: The Gobbling.
See, on Friday we were having over the boys (who couldn't go to Frankenmuth), and for Darwin's side of the family. I'd already prepped the white potatoes and sweet potatoes, made stuffing from scratch, and baked pies and piragi. Now I had to brine the turkey.
I decided this year to try a dry brine, instead of bath of salt water. This basically meant smearing a mixture of kosher salt, a bit of sugar, and some herbs onto the turkey skin and setting in the garage overnight. It's less messy than wet brining, and would be easier to carve--wet-brined turkey exudes a LOT of juice and makes a big carving mess. This didn't take long, really, which was nice.
I'm experienced at Thanksgiving now, so my stress levels were a lot lower. We were also "only" having about eight people over instead of the usual twenty-some, which brought the stress even lower!
Friday morning, I stuffed the turkey, set it in the oven, and got to work on the rest of the food. Here I discovered a small tactical error--my gas stove cooks a LOT faster than any of the electric stoves I've had, and I miscalculated how long it would take to make the stove-top dishes. The potatoes and carrots were done FAST. Fortunately, my serving stuff is all heated, so everything could stay warm until everyone arrived.
And they did. Max and Aran and Shane and Mary and Noah and Fred (a close friend of Shane). Noah terrorized the cats and rushed about shrieking his excitement at visiting his grandpas until we got him to stop. I co-opted him into the kitchen as my assistant, which gave him a nice distraction. We ate and talked and ate and talked. And then everyone headed out.
Darwin and I cleaned up, and order was restored to the kitchen. It was a lovely holiday!