view counter

November 2015

Christmas on the Square

Experience a small town holiday with carolers and more.

Christmas Auction

Bid on decorations, garlands, wreaths, Christmas-themed prese

Black Friday Sale

Browse housewares, furniture and home décor; enjoy refreshments and raffles.

American Indian Heritage Day

Enjoy Native American dances, open hearth cooking, storytime and crafts; learn to make a clay vess

Turkey Burn Off

Swim off holiday calories. 9-noon, Severna Park Community and Aquatic Center, $3 w/discounts: 410-315-7770.

Ornament Making in artLAB

 

Author Signs Bird Book

Learn about Feeding Wild Birds in America
Links to http://www.annapolispartnership.com/participating-restaurants.

For Rod ‘N’ Reel’s Chef Rudy, Thanksgiving is a piece of cake

From the first-time turkey roaster to the kitchen master, who among us can anticipate cooking the Thanksgiving dinner without a bit of a flutter?     Chef Rudy Volpe can.     The 54-year-old chef looks forward to serving 1,000 to 1,200 hungry eaters at Rod ‘N’ Reel’s Thanksgiving Day Buffet.     For a chef who’s worked 20-plus years in gaming, most recently at Maryland Live!, Rod ‘N’ Reel’s seven-hour buffet is, well, a piece of cake.

A rested bird and a sharp knife are essential

1. Carve out a proper amount of time to cook the turkey. When coordinating your schedule Thanksgiving morning, keep in mind that between taking the turkey out of the oven and carving it, you should allot about 20 minutes. This waiting period is not frivolous. It makes the handling of the hot turkey easier on your hands, and it gives the meat’s juices crucial time to redistribute. 2.  If your turkey is tied, remove the string. Then remove each leg and thigh from the body of the turkey, using your hands to separate and your knife to slice through the meat.