Shaker Village introduces new menu and offers Thanksgiving tips – The Advocate-Messenger

Shaker Village introduces a new menu and offers tips for Thanksgiving

Posted 5:05 am Saturday, November 19, 2022


The season for gatherings around the table is upon us, and The Trustees’ Table at Shaker Village is the best place to pull up a chair and enjoy a delicious meal. The restaurant has launched a new seasonal menu and is gearing up for a busy Thank yougiving vacation.

Chef Amber Hokams has unveiled a new menu that celebrates the best of the season. Guests will enjoy appetizers like smoked trout dip and a southern charcuterie board that includes country ham, summer sausage, and pimento cheese. Dinner entrées include guest-favorite fried chicken, orecchiette pasta, maple dijon-glazed Salmon Verlasso, and a 10-ounce bone-in pork chop served with sweet potato casserole, black walnut streusel, and apple chutney. Reservations for breakfast, lunch and dinner can be made online or by calling 859-734-5411.

Let The Trustees’ culinary team Table keep your Thanksgiving meal simple with our Grab-and-Go Thanksgiving Meals. All your Thanksgiving favorites like turkey, country ham, cornbread dip, and pumpkin pie will be on hand. Order your food online, choose your pickup time, select your dessert option, and let us do all the work.

In the run up to turkey day, Hokams has a few tips to make preparing your own menu a little easier.

• Brine your bird: Allowing your turkey to soak for at least 24 hours in brine (1⁄4 cup of salt per gallon of water) will significantly enhance the flavor and texture of your turkey. Don’t forget to add aromatics to your brine like orange slices, bay leaves, fresh thyme, rosemary, and peppercorns.

• Cross-use of ingredients: Cut your grocery list in half! If you’re making a cranberry relish, add extra fresh poached cranberries to your dinner salad. If corn pudding takes center stage at your table, add leftover corn to your cornbread for an extra layer of flavor and texture.

• Homemade broth makes all the difference: save your chicken bones or buy them from your butcher. Roast the bones for a rich caramel flavor by adding celery, carrot, onion, bay leaves and peppercorns to a large pot. Cover everything with water and reduce to a simmer for eight hours. Strain the ingredients and continue to reduce until you have a deep and flavorful broth. Use as a base for your sauce along with the juices from the roasting pan.

• Buy Local: Small businesses need our support more than ever. Choose local baked breads and desserts from your favorite bakery, and encourage your family and friends to do the same.

Chef Hokams Sausage and Mushroom Dip


6 cups ciabatta bread, cubed

6 cups cornbread, cubed

4 cups roasted wild mushrooms

2 butter spoons

2 tablespoons kosher salt

1 pound Italian sausage

1 cup chopped red onion

1 cup celery, diced

3 tablespoons minced garlic

6 Granny Smith apples, diced

1⁄4 cup maple syrup

4 cups of homemade chicken broth

3 tablespoons fresh thyme, chopped

1 tablespoon chopped rosemary

2 tablespoons fresh sage, chopped

1⁄2 t Cayenne pepper

2 tablespoons orange zest


Add ciabatta and cornbread to the oven at 300 degrees and dry toast for 25-30 minutes. Add sausage to skillet and brown. Remove sausage from pan (leave fat) and add butter. Add red onions, celery, fresh herbs, and cayenne pepper. Let caramelize over medium high heat. Once caramelized, add the garlic and sauté until fragrant. Remove from heat, let cool slightly. Once cool enough to handle, add all ingredients to a large mixing bowl. You may need to add more liquid depending on the consistency you want. Place in a 375 oven for 25-30 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *