Walk into Derin Moore's office in early September and you'll find Reynolds' Executive Chef feverishly working on an elaborate menu. Considering how many banquets and events he's responsible for, this might seem an ordinary sight. But this one isn't ordinary at all as he is already planning for the Thanksgiving rush.

A process that begins with menu writing three months in advance and continues with 400 hours of prep time in the two weeks leading up to the holiday, results in 75 cooked turkeys and an unbelievable meal. However, as with everything else this year, 'normalcy' has been thrown out the window forcing Chef Moore to be even more innovative in his efforts to give Members an unforgettable experience.

Last year, nearly 500 Members enjoyed the Grand Buffet at The Lake Club, dining on more than 100 items ranging from traditional favorites like carved turkey and prime rib, buttermilk mashed potatoes, sage stuffing, and pumpkin pie and pecan diamonds, to new twists such as a tapas station and harvest grain salad.

This year, in order to ensure the safety of Members and staff, in lieu of gathering together for the Grand Buffet Chef, Moore has created a few ways for Members to still enjoy all the holiday favorites from the comfort of their own homes — without the hassle of hours of cooking and cleaning.

As in years past, Members have the option to order Thanksgiving dinner to-go. Members and cottage guests may order a cooked or uncooked turkey along with prepared sides and desserts made entirely from scratch by the culinary staff.

Jerry and Frankie Felty are among the Reynolds Members who enjoy this option every year not only for its convenience but also for the quality of the food. "Last year, we had one of the best turkeys we have ever tasted," says Frankie, "and all we had to do was drive over, grab, and go."

With nearly 100 pick-up orders placed in 2019, we are expecting these numbers to increase dramatically. Chef and his staff are already hard at work preparing these dishes for the holiday. Here is a breakdown of what Members served in their homes last year, courtesy of the Reynolds chefs.

  • Turkey - 75
  • Gravy - 102
  • Stuffing - 96
  • Potatoes - 147
  • Pie - 92

This year, Members also have the option to order one of Chef's new meal kits that come fully stocked with all ingredients needed for a delicious and traditional Thanksgiving meal. Members who order the meal kits can then join Chef in the kitchen as he virtually instructs them on how to prepare a traditional turkey and gravy dinner.

In addition to these in-home options, The Creek Club offers Platinum Members a special dining experience: Zouhair Bellout, Chef de Cuisine, will prepare Thanksgiving courses for an a la carte menu. Our other restaurants on property will also incorporate seasonal dishes into their menus to celebrate the holiday.

We're assuming all this talk of turkey has you inspired — to say nothing of hungry — so we asked Chef Moore for a few Thanksgiving recipes that pair perfectly with any of his to-go items and are sure to impress your guests. "I wanted to create recipes that had familiar flavors but with an edge of creativity and could be prepared easily," he says.

Click each item below to view the recipe.

Upside Down Cornbread - Vidalia Onion Cake

Sweet Potato and Pear Gratin

Smokey Bacon Wrapped Turkey Medallions

Crispy Pumpkin Pie

This article originally appeared in Reynolds Living Magazine. Subscribe to the free publication HERE.

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