Oysters on the grill

From oysters and beer to turkey plans, this week has a lot to offer Baltimore food lovers. Here’s a look at what’s on tap:

Openings & announcements
Yes Chef!, the food delivery service and caterer, is opening a storefront location at McHenry Row. The company, which just turned two, will offer takeaway foods from the shop, including salads, sandwiches and snacks, and catering / delivery customers can use the shop as a pickup location for their orders. Doors open on Friday, Nov. 19.

THB’s Columbia location celebrates one year in business this week. Congratulations to the THB team!

Oyfest 8
Union Craft Brewing’s uber-popular Oyfest is back again this year – for the eighth time. On Saturday, head to Union Collective for a huge party featuring oysters from tons of local farms. Union has partnered with The Local Oyster and True Chesapeake Oyster Co. for this event and Oyster Recovery Partnership will be on hand to collect shells and deposit them back into local waters.

Plus, a portion of proceeds will be donated to Maryland Food Bank.

Inverness Brewing Fall Fest
All weekend long, Inverness Brewing showcases what’s best about the season with a fall festival. The party includes live music, the release of a new seasonal beer (Holiday Chocolate Porter) and a food truck. Plus, Albright Farms will be on hand to take orders for fresh Thanksgiving turkeys.

Georgian wines
Georgia – the country, not the state – is one of the oldest and most interesting wine regions in the world. This Saturday, you can sample them at Little Georgia, a Reisterstown restaurant and store that opened earlier this year and bills itself as Maryland’s only Georgian restaurant.

Boards and Beverages
Sunday at noon, Mama’s on the Half Shell welcomes charcuterie company Boards in a Box for a charcuterie board-making class – just in time for prime charcuterie board season.

Sherry at La Cuchara
On Sunday afternoon, La Cuchara will host a sherry luncheon on the patio, featuring spirits from Gonzalez Byass. Sherries will be paired with a special five-course menu.

Whiskey at Power Plant
Also on Sunday, Power Plant Live! hosts the 2021 Whiskey & Boots Crawl with live music, lots of whiskey, and BBQ to enjoy.

Gnocchi class
Sunday also brings the opportunity to learn how to make gnocchi from master chef Donna Crivello of Cosima. Chef Crivello will guide the class through a hands-on experience making ricotta gnocchi tossed with parmesan cream.

Le Beaujolais Nouveau est arrivé
On Thursday, Petit Louis celebrates the annual return of the young French wine Beaujolais Nouveau. The availability of the wine for this year’s dinner is slightly uncertain, due to shipping issues, but if all goes according to plan the bistro will offer a special menu to complement the wine.

If the Beaujolais Nouveau is held up due to logistics, a fun meal will still be had. Petit Louis has plenty of original Beaujolais in its collection.

Wine Night at Brookside
Also on Thursday, Brookside Market in Phoenix is hosting its second annual Sip & Shop event, featuring live music, hors d’oeuvres and oysters – plus plenty of wine.

Stella engraving at The Gourmet at Kenilworth
On Friday, Nov. 19, when you buy a Stella Artois at The Gourmet at Kenilworth, you can have the glass personally engraved for you and take it home.

Thanksgiving plans
Thanksgiving is right around the corner, on Nov. 25. Local restaurants are, once again, making it easy on us, with dine-in and takeaway options:

Blue Moon Café and Blue Moon Too will both be open for breakfast from 8 a.m. to 2 p.m. on Thanksgiving – so you can fuel up before you get to the turkey.

Duck Duck Goose has a Thanksgiving takeaway menu including classic turkey (or prime rib) and side dishes, plus add-ons like a charcuterie board, oysters Rockefeller, and escargot.

At Gundalow Gourmet, individual sides, like green bean casserole and smoked gouda mashed potatoes, are available to purchase online and take home.

The Foreman Wolf restaurants have shared their menus for Thanksgiving; in addition to traditional turkey dinners, each has options that reflect the personality of the restaurant. Johnny’s menu includes choices like pumpkin soup and a vegetarian squash and black bean chili. The Milton Inn will serve options like shrimp and lobster bisque and red wine-braised short ribs. Charleston’s offerings include white truffle fettuccine with royal trumpet mushrooms.

The Capital Grille will serve Thanksgiving dinner in its dining room this year. Plus, the restaurant has sides available for carry-out, so you can outsource your cooking to their capable hands.

The Pierpoint Thanksgiving box, which feeds six to eight people, includes brined or smoked turkey or smoked duck plus sides like shallot-sage stuffing and “corn crack.”

At the Four Seasons Hotel, the dining room will offer brunch including classic Thanksgiving dishes as well as traditional breakfast foods, like omelets.

Sotto Sopra will be open for early dinners on Thanksgiving; the Mt. Vernon restaurant is open from noon to 7 p.m.

John Brown General and Butchery and its new sister spot, JBGB’s in Remington, have fresh Pennsylvania turkeys available to order, as well as sides and desserts.

At The Tilted Row, a takeaway Thanksgiving meal for one, two or four is available for purchase, plus additional sides by the pint.

The Corner Pantry’s Thanksgiving catering options cover all the bases, from butternut squash grits to brined turkey from Albright Farms, to pies, drink mixers and even flowers for your table.

Manor Tavern will be open for dinner on Thanksgiving, serving an a la carte menu with a turkey feast option, plus other choices, like cedar plank salmon and a bacon-wrapped filet.

H3irloom’s Thanksgiving catering menu includes a combination of traditional fare alongside interesting twists, like a Caribbean jerk chicken, which sounds like a fun addition to roast turkey. Don’t miss H3irloom’s condiment options, either – they’re terrific.

NiHao’s Thanksgiving dinner for two pulls from both American and Cantonese culinary traditions. The showcase bird is a popular one at the restaurant: duck.

Gertrude’s is bringing back its Thanksgiving Curbside option, with heat and serve dinners for four, including a starter, an entrée, bread, dessert and six side dishes.

Blue Hill Tavern is offering oven-ready meals including a full feast plus add-ons like bacon-wrapped scallops and shrimp cocktail.

Planning for the future
Mark your calendars for:
Nov. 27: Winter Wonderland Pop-Up at Ampersea 
Dec. 1: Winter Wine Social at The Curious Oyster 
Dec. 24: Feast of the Seven Fishes at Cosima

Kit Waskom Pollard is a Baltimore Fishbowl contributing writer. She writes Hot Plate every Friday in the Baltimore Fishbowl.