Don’t want to cook? Go posh

Thanksgiving is a day to surround oneself with friends and family and overindulge on home-cooked delights like turkey, mashed potatoes and pumpkin pie.

But how do those who balk at standing in crowded grocery store lines and cleaning and cooking a turkey with all the fixings find a way to enjoy holiday traditions?

Staff at the Island Hotel, nestled next to Fashion Island in Newport Beach, carefully considered its clientele when planning Thanksgiving Day festivities.

Over a 20-year career in the hotel industry, Island Hotel general manager Gerard Widder has watched as an increasing number of families opt to dine out on holidays instead of entertain at home. Newport Beach families are no exception, he said.

“A lot of people just don’t want to cook,” he said. “It’s a wonderful thought, but it takes time to plan and execute a large meal. I think people want to be spoiled.”

The Island Hotel unveiled a rebranded restaurant and bar in June to attract locals of all ages with its modern California cuisine, specialty cocktails, live music and plush patio.

“We want this space to be the social hub of Newport Beach,” said Marla Malkin, director of public relations for the Irvine Co.’s resort properties. The Irvine Co. owns and manages the property.

While the hotel’s former restaurant, Palm Terrace, traditionally hosted a conventional Thanksgiving dinner, management decided that with the unveiling of Oak Grill and Aqua Lounge, the hotel was ready for a new holiday tradition.

“This is a year of firsts for us,” Widder said.

Diners will be able to select from two unique experiences Thursday.

The four-course Thanksgiving dinner at Oak Grill will be classic holiday fare with flair, said chef Marc Johnson.

“It will be familiar, but we’ll give it our own Island Hotel twist,” he said.

For $85, guests will choose between butternut squash soup with banana bread croutons or a baby kale and charred pear salad for the first course. The second course includes a choice of pumpkin ravioli with sage brown butter or fall vegetable risotto with port gastrique.

Going against the trends of smoked, deep-fried or even boiled turkey, Johnson opted to roast the pinnacle dish in a traditional manner.

“We want to push the envelope but still keep traditional items that people are familiar with for Thanksgiving,” he said.

Guests opposed to the holiday bird will have the option of ordering seared salmon with Swiss chard, roasted beets and beurre blanc, or filet mignon.

Pastry chef Andy de la Cruz said he had fun selecting the desserts for this year’s Thanksgiving dinner. Guests may choose an individual pumpkin pie, dark-chocolate pudding or pecan pie doughnut sundae.

“It was incredible,” he said of the sundae. “I had to test it.”

Dinner will be served from 3 to 9 p.m. at the restaurant.

Meanwhile, for those dining out with the whole family, Island’s ballroom will transform into Oak Grill’s alfresco patio with replicas of mature trees adorned with lanterns for Thanksgiving brunch.

The brunch, offered from 11 a.m. and 4 p.m., will cost $65. Children under age 12 will be served for free.

Executive chef David Man came up with locally sourced, globally inspired fare that guests will choose from at various food stations. Offerings include made-to-order benedicts, omelets, an assortment of seafood, turkey and an assortment of side dishes and desserts.

Children will receive customized craft boxes with games and other toys after they eat. There will also be a craft station for youngsters. Professional football games will be broadcast from the lounge near the ballroom, and a photo booth will be open for families to snap a quick picture for a holiday card.

For last minute reservations in the event of a cooking disaster, contact the hotel at (949) 760-4920.