11 Sonoma Valley Thanksgiving dinners you don’t have to cook

For those going for the “I don’t want to cook” option this Thanksgiving, here are 11 feasts you can purchase in the Valley (in alphabetical order). It does not include chain grocery store’s pre-made dinners, although many people love them.

Black Bear Diner

Black Bear always has a “full course turkey dinner” with lots of choices under $15.

Delicious Dish

Lauren Cotner and staff will offer a “non-fussy dinner” of herb-roasted turkey breast with green onion cream gravy, apple and sage dressing, whipped potatoes, Bourbon-roasted pecan sweet potatoes, and red leaf lettuce salad with butternut squash and red endive, plus pear cranberry sauce. You can add on sides from green bean casserole to brioche dinner rolls, as well as pies from Basque Boulangerie and Costeaux French Bakery. $140 serves four or two with leftovers. Order at 721-4231. Pick up Wednesday, Nov. 24.

El Dorado Kitchen (EDK)

El Dorado Kitchen will present an a la carte menu that adds a few things to its regulars such as pumpkin apple curry soup, a seafood platter, pan-seared scallop and pork belly, free range turkey with potato purée, brioche stuffing and Brussels sprouts, and roasted delicata squash. Reserve at 996-3030.

Fairmont Sonoma Mission Inn & Spa

FSMI’s Santé restaurant will serve a dinner that starts with a seafood platter for the table, followed by a choice of squash soup or a Sonoma greens salad. The main course selections include roasted Diestel turkey, Niman Ranch prime rib, Superior Farms rack of lamb, seared Ora King salmon or potato parmesan gnocchi. Sides served “family style” included chestnut and sage stuffing, double-roasted garlic mash, heirloom carrots, Brussels sprouts with pancetta and agro dolce, and beans with mushroom ragout.

Desserts will bring a choice of maple pecan pie, pumpkin cheesecake, Godiva dark chocolate tart or a warm apple crumble. $125 adults, children’s menu $39 for 10 and under. 1 to 7 p.m. Reserve at 939-2415 or smi.reservations.dl@fairmont.com.

Fig Café & Wine Bar

Yes, John Toulze says they will be open for Thanksgiving, and hopes to open the Glen Ellen restaurant to the public on Friday, Nov. 12.

The menu starts with choices of a café fig and arugula salad, crisp Brussels sprouts Caesar salad, or pumpkin soup. Entrées will be roast turkey breast, café pot roast, pan-seared flounder or roasted cauliflower, followed by desserts of their famous profiteroles or an almond pear tart. 1 to 6 p.m. $60 adults, wine pairing $15 extra. $45 kids 10 and under. Reserve at 933-3000, ext. 13.

Girl & the Fig

The Fig and friends offer a cheddar biscuit with apple butter as an amuse, then starter choices of heirloom apple and celery root bisque, delicata squash and pomegranate salad, or roasted pear salad with grilled radicchio and pickled cranberries with blue cheese vinaigrette. Entrée choices are roast turkey breast, smoked short ribs, wild mushroom risotto or sautéed flounder. Dessert choices include chocolate pecan tart, pumpkin cheesecake or caramel apple sundae. Noon to 8 p.m. $72 adults, wine pairings add $18, $60 children under 10. Reserve at 938-3634.

Glen Ellen Star

Ari Weisswasser offers a pickup/takeout dinner that you pick up on Thanksgiving itself. Last day to order is Saturday, Nov. 21, unless it is already sold out. Ari suggests that when you call to order, ignore the 35-45 minute quoted time. It will be ready when you specify.

The dinner is simple, especially if they cook it. Chicory salad with honey crisp apple and Roquefort dressing; whole spatchcocked Willy Bird turkey and gravy with sourdough-mushroom stuffing; buttermilk mashed potatoes, maple-glazed cranberry orange sauce, and caramelized Brussels sprouts with brown-sugar maple. Then there is pumpkin pie with their milk and honey ice cream. $60 per person, minimum of eight.

Layla at MacArthur Place

Layla’s dinner starts with appetizer choices of corn risotto, butternut squash bisque or chicory salad. Entrées offer turkey breast and a leg with croissant stuffing, sweet potato and Brussels sprouts and giblet gravy; pan-seared salmon with smoked farro; butternut squash ravioli with swiss chard; or a braised boneless beef short rib with celeriac purée and roasted mirepoix. Sweets include pumpkin pie, apple galette or spiced chocolate pot de crème. $85 adults, $45 more for wine pairings, $35 for children. Served noon to 8 p.m. Reserve at 938-2929.

Sonoma Community Center

Sonoma Community Center will host its annual free Thanksgiving dinner as a drive-through with the help of Rotary of Sonoma Valley and Vintage House, all of which gathers repeat and new volunteers to cook and package the free dinner.

Gary Edwards is leading the cooking team as he has for many years, with significant food donations from Paul’s Produce, Joanne Romanini Distributing, Sonoma Market, Bright Event Rentals and Whole Foods.

Thanksgiving day from 3 to 5 p.m. 276 E. Napa St., Sonoma.

Spread Catering

Cristina Topham offers her gorgeous Lebanese-style “Everything but the Bird” dishes to substitute or augment a traditional Thanksgiving dinner. Her deadline to order is Nov. 17, with pick up or delivery on Nov. 23 or 24.

Most of these are served by the platter. At a private party last weekend I experienced the beautiful colors of a Spread arrangement of healthy vegetables and vegetarian dips.

Loads of veggies and salads such as fetoush salad with greens, squash, persimmons, pickled fennel and sumac pomegranate seeds; winter tabouleh with quinoa and green cabbage; shredded Brussels sprouts sautéed with California dates, and green beans sautéed with leeks, chanterelle mushrooms, crispy shallots and Syrian oregano.

Then there are her starches of saffron rice with dried apricots and cherries, pureed Baharat spiced yams and toasted vermicelli and Bulgar pilaf. Lots of sauces, and desserts of brown butter-salted pecan baklava, coconut-pistachio baklava and Knefeh or shredded filo cake filled with cardamom sweet cheese soaked in orange blossom syrup and topped with toasted pistachios. Order either at 934-7559 or info@apreadcatering.com.

Tips Roadside

Tips Roadside provides Thanksgiving dinner to go with smoked turkey or prime rib (extra charge), mashed yukon potatoes, turkey gravy, cornbread stuffing, orange-cranberry compote, kale and sweet potatoes, brioche rolls and apple turnovers. $200 for four. $60 to add prime rib or $30 to replace turkey with prime rib. Pick up Wednesday, Nov. 24, from 3 to 6 p.m. Order at tipsroadside.com or 509-0078.