Thanksgiving @ Acme 11/22




Greetings from Carrboro,

In my family, noon meant 7:15pm. And 2:30 meant, well, eat a sandwich and pray. This was most often directly related to my mother’s fascination with buying and then cooking a turkey-asaurus that required a fork-lift to get out of the oven. She couldn’t stop herself. This would inevitably lead to my father – at least two ample martinis into the delayed festivities – absolutely butchering the poor bird with the Sunbeam electric knife. (That little wonder of modernity was handled with the reverence most families in our neighborhood reserved for shotguns. Or chainsaws.) And poor Dad could only come out unscathed if he wore goggles and a poncho. This was not his forte. At some point, Mom would turn up the volume on the TV so that we didn’t hear his cursing. Ahh, Thanksgiving.

Not that I didn’t love it. Just watching the cranberry sauce slide out of the can made me weak in the knees. And even now if someone mentions stuffing and gravy, I have to sit down. Then, if they say something about pumpkin pie in the same breath, I have to put my head between my knees and breathe slowly into a paper bag. Let’s just say that I’m a fan of food. Uncertainty? Not so much.

And that’s why I come in to the restaurant before 4am on Thanksgiving. To cook. Happily. To make certain everything is cooked just so. And that everything is ready on time. Because, for me, what would Thanksgiving be these last 15 years without drinking a pot of coffee and singing along with the radio to “Jukebox Hero” and “Don’t Stop Believin’” at least once, loudly? Or watching the sun start to come up over Carrboro, slice of pumpkin pie in hand? Tradition is a good thing.

Thanksgiving. At Acme. The tradition continues. Noon until 8pm. $30 per person. Reservations are required by phone (919 929 2263). Menu is below. Think of it this way: The perfect Southern Thanksgiving. No worries. No dishes. And not a single electric knife to be found. Promise.

Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.


Acme Thanksgiving Menu 

November 22nd


First Course 

Curried Mountain Apple Soup with Pomegranates, Crème Fraiche, and Spiced Peanuts

Acme Field Green Salad with Crumbled Blue Cheese, Black-Eyed Peas and Cider Vinaigrette


Main Course

 Low Country Deep Fried Eco Farm Turkey with Mashed Yukon Gold Potatoes, Wild Mushroom and Country Ham Gravy, Sage and Rosemary Dressing, Bourbon Mashed Sweet Potatoes, Collard Greens, Slow Cooked Green Beans, and Housemade Cranberry-Ginger Compote

Pan-seared Wild Salmon with Green Tomato Relish over Two Hour Cheese Grits, and a Sauté of Chayote Squash, Anaheim Peppers, Red Onions, and Black Beans 

Grilled Tenderloin of Beef with Chanterelle Gastrique, Mashed Yukon Gold Potatoes, and Grilled Asparagus

Vegetarian Wild Mushroom Risotto with Aged Asiago and Parmesan Cheeses, Butternut Squash, Swiss Chard, and Grilled Sweet Onions



 Classic Pumpkin Pie with Fresh Whipped Cream

 Chocolate Bourbon Pecan Pie with Fresh Whipped Cream

Autumn Apple Cobbler with Fresh Whipped Cream 

 Acme Chocolate Terrine with Coffee Caramel Sauce



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