Thanksgiving Take and Bake is Back

Last year for this publication, I waxed poetic about food memories and the holidays.

This year, I will spare you the squishy and instead remind you that at Thanksgiving, the Stomping Ground kitchen can help make your holiday easier with our Take and Bake Sides and Pies.



  1. Go to
  2. Click “Order Online”
  3. Find the section for “Take and Bake.”
  4. Order all the sides that tickle your fancy. Each serve about 4 to 6 people.
  5. Add a few bottles of wine. We are also offering a 10% discount for cases ordered. Feel free to mix and match.
  6. Pick up at Stomping Ground Wednesday before Thanksgiving between 12pm and 5pm.
  7. Put all of your goodies in the fridge, maybe open a bottle of your new wine to “make sure it is still good.”
  8. On the big day, just remove the plastic from the provided containers, bake your sides in your oven according to provided reheating directions.
  9. Move the hot food to your favorite serving dish and take all the cred!


Nervous about ordering without a taste test? Join us at the Shoe Hive on November 14th for samples of both food and wine. We can take your orders and answer any additional questions you might have!



  • The latest from Nicole
Head Janitor, Chef, and Proprietor | Stomping Ground
Nicole’s cooking style is rooted in, but not limited to, her love of southern biscuits and her diverse culinary upbringing. A military brat, she spent her childhood in the Chicago suburbs enjoying her great-grandmother Mae’s Lithuanian cooking. As a tween, she moved to Paulding County, Ga. where she begrudgingly fell in love with the charmingly perplex small towns of the Deep South. She fondly remembers grubbing on Martin’s biscuits, late-night Waffle House debauchery and cooking with her family. After graduating from the University of Georgia, Nicole started a marketing career at an art nonprofit in Atlanta. At 25 years old, she became the youngest executive at the local Atlanta NPR affiliate. Chasing her dreams, she moved to Alexandria, Va. where she took a short post in the Whole Foods marketing department. Realizing that cooking had been her true love all along, she began night courses at L’Academie de Cuisine. She completed her apprenticeship at Blue Duck Tavern where she was promoted to a line cook after graduation. From there, Nicole worked as a private chef for busy Washington D.C. executives and their families. As grown-ups tend to do, Nicole realized something about her childhood — the best parts were enjoying small town communities, cooking with her great-grandmother and sharing meals with family and friends. She opened Stomping Ground to build a safe and welcoming community around yummy, handmade food from local sources. As her first foray running her own kitchen, she has shamelessly hired better, smarter cooks to fill her kitchen and your bellies. Her great-grandmother’s recipes often appear on the Stomping Ground menu without advertisement and, no, she won’t tell you the secret ingredients. Nicole lives in Del Ray and won’t shut up about how much she loves living there.

If you wander down Del Ray’s, “The Avenue,” you won’t miss the farm-red building with a rustic fence bordering the patio. Stomping Ground opened two years ago and quickly became popular for its made-from-scratch biscuits and its neighborhood vibe. On weekends, excited guests line up before Stomping Ground opens hoping to be the first to get a just-out-of-the-oven biscuit or a fresh salad. Stomping Ground is mostly known for its fast casual breakfast and lunch but on Thursdays and Fridays they provide a full dinner service after 5:00pm. All meals are built from local, seasonal food that is organic whenever possible.

2309 Mt Vernon Avenue
Alexandria, VA 22301


1 Comment

  1. Madelyn Smith Orfitelli Madelyn Smith Orfitelli says:

    Step 7!!!!

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