Thanksgiving wines and recipes, and a report from the Gastronaut Society dinner at Corner BYOB

November 22, 2011|By Richard Gorelick | The Baltimore Sun

In Tuesday's lunchtime roundup, John Houser III tells readers how to turn their Thanksgiving table into at tailgate, and a report from the first Gastronaut Society dinner at Corner BYOB.

Look for the story in Wednesday's Taste section, and have a look at his photo gallery now.

Speaking of tailgating, check out this video of an early Thanksgiving Day turkey tailgate at M&T Bank Stadium, an annual tradition even before this year's first-ever NFL Thanksgiving home game in Baltimore.

Heavy Seas Beers  Beers recipes (via The Original Beer in Baltimore blog) Red Sky Chili made with Red Sky at Night Belgian-style Saison Ale, Peg Leg Chocolate Cake made with Peg Leg Imperial Stout and a cheese spread made with Lose Cannon American Hop3 Ale.

"The third course was braised boar cheek on a bed of parmesan truffled polenta covered with a foie gras froth," reports the 1000yregg reports about the Nov. 15 Gastronaut Society dinner at Corner BYOB. (This is Gonna Be Good).

"According to a survey by the land preservation group 1000 Friends of Maryland, 48 percent of our Thanksgiving staples overall are produced in-state, writes Tim Wheeler on the Baltimore Sun's B'More Green blog.

We've got five Thanksgiving wine recommendations.

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