Greetings from Carrboro,
I start to sweat at the first whiff of potpourri. That certain pre-industrial age ethos that can infiltrate Thanksgiving – sort of a Norman Rockwell meets Virginia Dare meets Survivor cocktail – gives me the heebie-jeebies. For the uninitiated, you have to be careful. Once consumed, I don’t believe that there is an antidote for this extra-strong highball of Americana. So as a holiday prophylactic, give a wide birth to anyone who brings up candle making. Especially in November. Or, God forbid, ever mentions weaving or foraging in pleasant conversation. It may be too late for them; they’re drinking the kool-aid right out of the pitcher. Needless to say, if they do offer you homemade kombucha, run.
Of course, all of this may be my personal histrionics. OK “probably” would be more accurate. Oh, well.
Because honestly, there wouldn’t be a New World if the pilgrims were of my ilk. Or if that boat had somehow run ashore, the country’s origination myth would entail decidedly less bounty and a great deal more grub and bark eating – my musket talents being, let’s just say, a tad suspect. And I don’t recommend ever giving me a bow and arrow. Even more so if the goal is nourishment and/or protection. Though, for the record, I did make a candle once. But by the time I was done, the candle took on the shape of a boomerang and proceeded to burn at a rather unprecedented rate. Think wildly messy sparkler and you’re close. Add semi-ruined dining table to that thought and you’re a smidge closer.
So all I do to celebrate Thanksgiving is cook. A lot. At Ye Olde Acme. We get started at 4am. And that’s a good thing. Because I know that there are a lot of you who love the holiday but hate the stress. Not to mention all the shopping and all those countless dishes. Year after year, Thanksgiving is always one of the most festive days at the restaurant. For good reason. It’s a southern feast and then some. Reservations are heartily recommended for the 3-course meal. We will begin seating at noon with the final tables seated at 8pm. I completely understand if you’d rather be homesteading, but if you want delicious turkey and gravy and pumpkin pie, we’ll have a seat for you.
Thanksgiving at Acme. Thursday, November 24th. We will start seating at noon and stop seating at 8pm. Reservations are by phone only (919 929 2263). Price is $40 per person. Join us.
There are a few seats left – four as of last count – for our wine dinner with Elk Cove Vineyards tomorrow night. Yes, tomorrow. We’ll get started at 6:30. Price is $75 per person. Menu is below. Reservations are required by phone. It’s going to be a great night. Promise. October is a good thing.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme
Reservations: 919 929 2263 or online
Elk Cove Wine Dinner
Wednesday, October 26th
6:30 in the evening
2011 Elk Cove La Bohême Brut Rosé
Shooting Point oysters on the half shell
local ginger mignonette
2015 Elk Cove Pinot Gris
Herb crusted mi-cuit salmon
field peas, swiss chard, mustard, cream
2014 Elk Cove Willamette Valley Pinot Noir
Grilled Carolina quail
O’Henry sweet potato, hot fig jam
2014 Elk Cove “Five Mountain” Pinot Noir
Local pastured pork tenderloin
Brussels sprouts, wild mushroom
2014 Elk Cove “Mt. Richmond” Pinot Noir