Thanksgiving at Acadia
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This four-course masterpiece boasts some contemporary pizazz, beginning with a butternut squash soup with lime, coffee "croutons" and matsutake mushrooms, followed by chef Ryan McCaskey's take on a frisee salad, still in the works. (Brown butter powder? Cranberry gel? You'll have to wait till Nov. 22 to find out.) Finally, turkey roulade with prosciutto, herbs, and lobster stuffing. Top it off with a squash and chocolate tart. Thanksgiving accomplished.