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Get an early start on Thanksgiving cooking or reservations

On Friday, bring your appetite and your shopping list to Good Foods Market, 455 Southland Drive, for a holiday sampling event.

The free event is 5 to 7 p.m. and features live music by guitarist Michael Fogler and generous samples of the store's holiday offerings, including antibiotic-free turkey, Marksbury Farms ham, lentil chestnut roulade, corn pudding, glazed carrots, whipped sweet potatoes, winter squash gratin, cheese fondue, vegetables with hummus, pumpkin pie with cinnamon whipped topping, iced local apple chai, organic fair trade coffee and more.

Good Foods will be open Thanksgiving Day from 8 a.m. to 5 p.m. and will feature a Thanksgiving menu on its hot buffet from 10 a.m. to 4 p.m.

■ After a multimillion-dollar renovation, the venerable Campbell House, 1375 South Broadway, is ready to show off its new look, with 250 guest rooms, a redone entrance and lobby, and an updated Kilbern's Restaurant with chef Michael Stevens, and 18,000 square feet of flexible meeting and ballroom space.

A grand re-opening celebration is set for Friday from 4:30 to 9:30 p.m. The free event will have live entertainment, music, hors d'oeuvres, a bourbon tasting, signature cocktails and property tours by staff with a grand prize giveaway.

Insomnia Cookies, a late-night bakery that specializes in serving warm, delicious cookies until 3 a.m, is set to open this month at 433 Jersey Street. In honor of the grand opening — no date has been announced — it will be offering a free cookie to customers presenting a coupon. For more information, opening details and for the cookie coupon, go to Insomnia Cookies on Facebook.

■ Thanksgiving meal option No. 1: Bluegrass Bayou will have a buffet from 11 a.m. to 3 p.m. at The Red Mile Clubhouse, or order to pick up. To make reservations, email bayoubluegrass@gmail.com, go to Bayoubluegrass.com under reservations or call (859) 621-3912. The menu is available by email.

■ Thanksgiving meal option No. 2: The Brown Hotel will offer a classic feast at its English Grill or a casual buffet at J. Graham's Café. Special holiday menus will be available at both restaurants in the iconic downtown Louisville hotel, at Fourth and Broadway. Reservations are required.

For the English Grill, pre-fixe menu is $62 plus tax and gratuity and $20 for ages 4 to 12 for a la carte and buffet. Children younger than 4 are free. Seatings will be at 12:30, 12:45, 1, 3:30, 3:45 and 4 p.m. For reservations, call (502) 736-2996.

At J. Graham's Café, the cost is $37 for adults, $17 for ages 4 to 12, plus tax and gratuity. Children younger than 4 eat free. Seating is available from 11:15 to 11:45 a.m. and 1:15 to 1:30 p.m. For reservations, call (502) 583-1234, Ext. 7225.

■ Thanksgiving option No. 3: There will be buffets at 17 Kentucky State Park resort parks. The parks have hosted buffets, which begin serving at noon, for more than four decades and usually serve about 10,000 customers on Thanksgiving. Buffets will include soups, cheeses and salads for starters. Entrees include turkey and dressing, baked ham, carved roast beef and fried chicken. Vegetables include old-fashioned candied yams, country-style green beans and mashed potatoes with giblet gravy.

The cost is $18.49 plus tax (drink included) for adults; $8.49 for ages 6-12; free for ages 5 and younger. For more information visit Parks.ky.gov.

■ You made it through October and probably thought pumpkin mania was over ... wrong!

Pumpkin in all its permutations has taken over November, too. Pumpkin-spice Oreos, anyone? (They're a thing. Really.)

When LexGo Eat asked readers to tell us their favorite pumpkin items, that's what we expected to get. Instead, how about some pumpkin items that would make great additions to your Thanksgiving lineup? Pumpkin empanadas, for instance.

Herald-Leader photographer Pablo Alcalá, a south Texas native, found this recipe in Texas Monthly. He says it's the closest he's seen to the pumpkin empanadas he has when he goes home. Make some and enjoy.

Pumpkin filling

1 can (15 ounces) pumpkin

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/4 teaspoon ginger (optional)

1⁄8 teaspoon ground cloves (optional)

Mix ingredients together and set aside.

Empanada dough

1⁄3 cup water

1/4 cup sugar

1 teaspoon salt

2 packages (1/4 ounce) dry yeast (41/2 teaspoons)

1⁄8 teaspoon baking powder

2 generous pinches cinnamon

3 cups flour, divided in half

Generous 3/4 cup vegetable shortening

Preheat oven to 350 degrees. Combine water, sugar, salt, yeast, baking powder and cinnamon. With electric mixer, gradually blend in half the flour. Add shortening and mix thoroughly, then gradually blend in remaining flour.

Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface into circles approximately 4 inches in diameter and 1⁄8-inch thick. Put about 11/2 tablespoons pumpkin filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly). Makes 16 empanadas.

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