Thanksgiving at the Ranch, Thursday, November 23, from 11:00 a.m. to 3:00 p.m. The chef attended carving stations: honey glazed ham and turkey The salads and sides: mixed green salad, tomatoes, cucumbers, red onion, shredded carrots, croutons, sunflower seeds, ranch and Italian dressings; tomato mozzarella salad; roasted beet and butternut squash salad; cranberry sauce; cottage…




