Cucina Asellina's Pasta Classes; Acheson on Thanksgiving

THANKSGIVING WIRE— Hugh Acheson talks to Food & Wine about two Thanksgiving traditions he doesn't love: deep-frying turkey and cooking stuffing inside it. He's also pairing up with Captain Morgan to help fight hunger. [F&W]

MIDTOWN— Cucina Asellina now offers two-hour pasta-making classes. Each event, capped at 8 guests, includes a hands-on pasta demonstration, a three-course meal, and wine. They're held on Wednesdays starting at 7 p.m.; see a full list of future dates and subjects through mid-February here. The next class, on December 4, will focus on ravioli and stuffed pasta. [EaterWire]

BEER ICE CREAM— Athens brewery Terrapin and Atlanta-based beer ice cream purveyors Frozen Pints have teamed up to create a series of limited edition flavors. The first, Moo-Hoo Mint, has Terrapin's Moo-Hoo Chocolate Milk Stout, cocoa nibs from Nashville chocolatier Olive & Sinclair, and peppermint. It's 2.6 ABV. [EaterWire]

THANKSGIVING WIRE— Heirloom Market BBQ still has smoked turkeys that need good homes for the holiday. Get reservation details here— any that aren't spoken for soon will be donated to local food banks and charities. [EaterWire]