Best Offerings

This story comes courtesy of Marpop.

By Mar Yvette

Why cook when you can make reservations? It makes perfect sense that on the official day of thanks, you should be having fun and not slaving away in the kitchen. Whether you’re celebrating with friends, family or on your own, check out our list for restaurants, caterers and a few events around Los Angeles that are ready to serve you on Thanksgiving Day.

Weekend Roundup

FOX 11’s food and fun expert Mar Yvette searches the Los Angeles area for some of the best places to eat, drink, shop and have a great time. Featured guests then swarm our FOX Television Center parking lot every Thursday morning between 9am and 10am on Good Day LA, creating a big party as one jam-packed segment known as the Weekend Roundup!

The Spot Gourmet

Offering affordable and delicious Thanksgiving feasts, the Spot Gourmet in Glendale has you covered for the holidays. You can choose from an a la carte menu as well as complete Thanksgiving meals including Traditional, Gluten Free and Vegan Thanksgiving options, which cost less than $20 per person. To give back this Thanksgiving season, the Spot Gourmet has partnered with the Los Angeles Regional Food Bank to help ‘Take Out Hunger’ by pledging to provide 4,000 meals to those in need. During the campaign, the Spot Gourmet will donate $5 for every customer who orders any take-out meal from November 1st to December 1st until they reach $1,000.

Afternoon Tea


Recipe by The Spot Gourmet

Gazpacho: In blender, put 1 large peeled, seeded, chopped English cucumber, 2 cups seedless green grapes, 1 cup Marcona almonds, 2 tablespoons chopped fresh dill, 1 tablespoon minced garlic, and 1/2 small minced shallot. Puree until smooth, about 2 minutes. Add 1 cup vegetable broth. Add 1/4 cup each plain nonfat yogurt and sour cream. Blend until incorporated. With motor running, gradually add 1/2 cup olive oil in thin stream. Puree until very smooth, about 1 minute. Add 3 tablespoons sherry vinegar and 2 tablespoons Spanish sherry; puree 1 minute more. Season to taste with salt and pepper; transfer gazpacho to bowl. Cover; refrigerate until well-chilled, or up to 3 days.

Crab Salad: In bowl stir together 1 pound good-quality lump crabmeat, 1/4 cup diced celery, 2 tablespoons minced fresh chives, 1/4 teaspoon each salt and pepper, 1 tablespoon fresh lemon juice, 2 shakes each Worcestershire sauce and bottled hot pepper sauce, 1 teaspoon each prepared horseradish and Dijon-style mustard, and 1/4 cup mayonnaise. Cover; chill until needed.

Mango Salsa: In bowl stir together 1 cup diced mango; 1 tablespoon each diced red onion, diced red sweet pepper, and chopped fresh cilantro; 1 teaspoon minced, seeded fresh jalapeƱo pepper; 2 tablespoons lime juice; and 1 tablespoon olive oil. Cover and chill.

To assemble: Seed, peel, and slice 1 mango and 1 avocado. Place 1 (3×2-inch) ring mold in center of each soup plate. In each ring mold, layer 1/2 cup crab salad, 4 slices mango, and 3 to 4 slices avocado. Cover avocado with plastic wrap. Refrigerate plated molds 1 hour.

To serve: Pour 1/2 cup gazpacho around ring mold. Slowly remove mold, gently pressing avocado to keep tower in place. Remove plastic wrap. Top tower with mango salsa. Garnish with edible flowers and purchased wasabi caviar. Garnish soup with diced cucumber and fresh chopped dill. Serves 6.