Not sure where the $200 came from. The pie is an add on, for $42.
I live in Connecticut, which I believe is one of the most expensive states to live in. Depending on what you order and for how many, regular grocery store Thanksgiving dinners can easily go over $100. I’ve bought just the sides in the past and they were, frankly, inedible. I’m sure there are good grocery store dinners out there, but not in my neck of the woods.
With that perspective, I think $400 is, if not a bargain, decently priced, given the quality of the food and the location. You could easily spend this on a sit-down Thanksgiving dinner in this area. In fact, the restaurant that we had last year’s Thanksgiving in is now pricing their Thanksgiving buffet at over $100 a person. Just a different perspective, I guess!
Well, we just got our free turkey certificate from our local supermarket. Depending on our final guest list, we’ll either get one for us, or donate it.
Years ago I ate at Ad Hoc on a Monday night for his fried chicken dinner … memorable. I feel confident this meal for Thanksgiving would be excellent quality.
Funny! I was looking for a dessert recipe on the NYT cooking site, and it was one of the many unrelated things that came up somewhere down the rabbit hole
Btw I was wondering why not keep the potatoes together at the bottoms to make the assembly easier, but it might make more sense to separate them to get the seasoning fully distributed.
I think the main reason for slicing completely is so you get some randomness when you assemble the spuds, rather than a bunch of potato-y contours in the dish. I agree that partially slicing them ala Hasselbecks would be easier, but the end result won’t give you the crispy bits here and there, plus, as you note, better distribution of seasonings.
Too late to edit my comment, but I forgot to add that I have half a tub of ricotta in the fridge that I think I may mix into the potatoes. I hope it won’t turn out to be a waste of ricotta. Or potatoes!
