(Maria R.M. Howell/For The Washington Post)

Take home

Bayou Bakery

David Guas is preparing candied spiced pecans tossed in Creole seasoning, cranberry-orange preserves with cornbread muffins, dirty rice, braised collards or buttermilk biscuits and sweet potato, classic pecan, bourbon chocolate-chip and bacon and cayenne pies. Call 703-243-2410 before Nov. 19 to order. Pickup Nov. 19 until close of business Nov. 21.

Sugar Magnolia

At the market connected to Ripple, chefs Logan Cox and Alison Reed are offering sweet and savory pies. Stop by the Cleveland Park shop for boxed and ribboned selections like apple, bourbon caramel pecan, smoked Albacore tuna with purple potatoes and rosemary and broccoli with Prosciutto and Parmesan. Pies come in six and nine-inch sizes with prices ranging from $10-$20. The larger size should be ordered in advance by emailing alison@rippledc.com.



At Urbana, John Critchley will be offering a Thanksgiving Day brunch buffet with a turkey carving station, sausage stuffing and sweet potato souffle alongside more traditional brunch buffet staples like an omelet station, charcuterie and cheese, smoked salmon and bottomless bellinis. The spread will be offered from 11 a.m.-4 p.m., and will cost $45 per person and $25 for children ages 6-14.

Art and Soul

Wes Morton is serving up a Southern accented turkey day buffet with housemade maple ham, roasted local turkey, prime rib, cornbread andouille sausage, scallion mashed potatoes, sweet potato-pecan casserole and pumpkin pie. Seatings are available from 11 a.m.-9 p.m. and cost $55 for adults and $25 for children ages 6-12.

Three star feasts

Blue Duck Tavern

At the Park Hyatt Washington, Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi are offering a three-course “lunch into dinner” from 11:30 a.m.-9 p.m. Prepare to tuck into pumpkin ravioli with sage and beurre blanc, crispy skin salmon and clams with leeks and a bacon and chardonnay sauce, braised apple cider glazed turkey leg with Virginia Riesling gravy, Muscovy duck breast with confit of leg and pumpkin relish and wood oven baked beets with citrus salt. Finish with choices like milk chocolate caramel mousse and butternut squash creme brulee. The fixed price meal is $95 per person and $42 for children ages 6-12.

The Oval Room

From noon-8 p.m., Tony Conte is serving a three-course menu priced at $50 per person that features sweet potato agnolotti, a foie gras terrine served with blackberry, vanilla and brioche, free range turkey with chestnut stuffing, sweet potato puree and cranberry sauce and lobster with red curry emulsion, autumn vegetables, shallots and ginger cracklings. The dessert includes coconut custard with lemon-lime sherbert and pumpkin cheesecake with graham cracker streusel.