Dana Point Thanksgiving Guide
With Thanksgiving right around the corner, we asked Dana Point Unplugged members their favorite Thanksgiving restaurants, takeout options, and recipes. Here’s what they had to say!
Restaurants open on Thanksgiving
Chart House - Offering a 3 course Thanksgiving dinner with a variety of options for appetizers, entrees, and desserts. Traditional turkey dinner is $69. All other entrees are either $69 or $75. Thanksgiving Menu
Wind & Sea - 3 different meal options including turkey ($49), salmon ($49), and steak ($59). Served from 11 am - 7 pm. Thanksgiving Menu
Salt Creek Grille - Traditional turkey dinner for $55 adults, $25 children. Additional entrees available include sea bass, prime rib, and Farmer’s Market vegetarian dish. Thanksgiving Menu
Jimmy’s Famous American Tavern - Offering a traditional turkey dinner and a prime rib diner. Available for takeout orders as well.
Turks - Serving a traditional Thanksgiving dinner and a prime rib dinner. No reservations, no takeout.
Brio Tuscany Grille - Open for dine in with reservations from 2-7 pm. 3 Thanksgiving takeout options are available ranging from $149-$269 that will all serve 6-8 adults. Thanksgiving Menu
The Restaurant at Laguna Cliffs Marriott - Thanksgiving dinner buffet. Priced at $165 for adults and $79 for children (ages 4-11). Thanksgiving Menu
The Brig - Offering a traditional Thanksgiving dinner along with salmon and prime rib options. Available for takeout.
Jacks Restaurant - Offering 5 entree options including a traditional Thanksgiving dinner. Served from 12-8 pm. Thanksgiving Menu
Harbor House Cafe - Offering a traditional Thanksgiving dinner. No reservations, first come first serve.
Gelsons - Available for online ordering. Full meals range from $160-$280. Thanksgiving Menu
Recipes from Dana Point Unplugged Members
Thanksgiving Turkey Cheese Ball
Ingredients
2 (8-oz.) packages cream cheese, softened
4 tbsp. butter, softened
6 oz. goat cheese
1/2 tsp. garlic powder
1/3 c. freshly chopped chives
3/4 c. freshly chopped parsley
1 sprig thyme, stem removed, plus more for serving
Kosher salt
Freshly ground black pepper
FOR DECORATING AND SERVING
1 1/4 c. pecan halves, toasted, divided
Red and yellow bell peppers
Orange and white carrots, julienned
Pretzels
Crackers
1. Combine cream cheese, butter, goat cheese and garlic powder in the bowl of a food processor. Pulse until smooth. Add chives, parsley, and thyme leaves and pulse a few times until well combined. Season with salt and pepper. Form mixture into a large ball.
2. To make the turkey body, Pulse ¾ cups pecan halves in a food processor until finely chopped. Roll cheese ball in pecan crumbs and chill for at least 1 hour to allow the cheese ball to set up.
3. To decorate: Make the tail by sticking pretzels, pretzel sticks and multi colored julienned carrots into the tail end of the turkey. Slice carrots to make the turkey feet. Cut a red bell pepper into a large triangle to make the face of the turkey and place on cheese ball using a toothpick or pressing into the cheese ball. Slice a smaller triangle from a yellow bell pepper and attach to the red triangle to make the beak using another toothpick. Slice a thin carrot crosswise to get 2 rounds, for the turkey eyes and place onto red triangle with toothpicks. For the wings, stick pecan halves into the sides of the body, overlapping each other to make a wing shape.
4. Serve cheese ball turkey on a platter along with crackers.
Jenn’s Berry Delicious Cheesecake
Ingredients
Graham Cracker Crust:
2 sticks melted butter
2 tablespoons sugar
1 tablespoon brown sugar
1 box graham crackers
Mix all ingredients in a bowl, then press evenly into the bottom and slightly up the sides of a 9 inch Spring-Formed Pan
Cheesecake Filling:
4 Cream Cheese blocks room temp
4 eggs room temp
2/3 Cup sugar
1/2 tablespoon vanilla extract
2/3 cup Greek yogurt
Pinch of salt
Extra ingredients:
Pie filling of your choice
Fresh berries
Beat cream cheese, sugar, vanilla, and salt until creamed. Add in one egg at a time until smoothly blended. Fold in yogurt.
Pour filling into pressed crust
Bake at 325 for 65 minutes
After 10 minutes of resting outside the oven, loosen edge of crust with a knife and thinly cut brown layer off the top (optional)
Top with more yogurt and pie filling of your choice
