This Month's MagazineDining and SpiritsArts and EntertainmentTravel and LeisureHome and Real EstateHealth and WellnessShopping & FashionEvents and PicsElegant Wedding Magazine

Bookmark and share

Issue Date: November 2010 Issue


Spoon Full


Beth Stallings
stallings@glpublishing.com

"It's liquid Thanksgiving dinner," says Creekside Restaurant & Bar General Manager Mark Murray. That's how he describes the Thanksgiving Dinner Soup ($2.75, cup; $3.75, bowl) he makes in a single 8- to 10-gallon batch once a year on the Monday before Thanksgiving. Murray, who's in the kitchen two to three times a week making soup, crafted the meal-in-a-bowl creation three years ago as a twist on the standard turkey dumpling soup. He incorporates every flavor from the dinner table: cream of turkey thick like gravy, a mirepoix, sweet potatoes and corn. Then it's garnished with cranberry raisins and a flash-fried ball of stuffing that breaks apart like a crouton in french onion soup. "The only thing not in there is pumpkin pie," Murray says.

8803 Brecksville Road, Brecksville, 440-546-0555, creeksiderestaurant.com

Comments. All comments must be approved by our editorial staff.
 
Choose an identity
Other Anonymous
 
Name 
Website 
All of these fields are optional.
CAPTCHA Validation
Retype the code from the picture
CAPTCHA Code Image
Speak the code Change the code
 


Home | Subscribe | Archives | Advertise | Newsstands | Contact Us | Jobs | Legal
© Cleveland Magazine 2014 | P: (216) 771-2833 | F: (216) 781-6318 | 1422 Euclid Ave. Suite 730 Cleveland, Ohio 44115
This site is a member of the City & Regional Magazine Association