Momofuku Milk Bar's Thanksgiving Croissants; Chicago's Alice Waters Menu

NEW YORK CITY— Momofuku Milk Bar's cultishly beloved "Thanksgiving croissant" — which incorporates turkey, cranberry sauce, and gravy into a celery salt croissant dough — is now available at Milk Bar locations throughout NYC. As Eater NY notes, it's an earlier-than-usual release for the pastry (which normally hits shelves on November 1). They'll be available until the end of November. [ENY]

CHICAGO— Chicago's mk Restaurant is now serving a prix fixe menu "dedicated" to Chez Panisse founder/world-changer Alice Waters. mk chef Michael Kornick, who staged at Chez Panisse nearly 30 years ago, will offer a seven-course Waters tribute menu through the end of 2014. Ten percent of all menu sales will benefit Waters' Edible Schoolyard Project. [ECHI]

VARIOUS LOCATIONS— Local Food Lab, the entrepreneurial food incubator, has announced the launch of a day-long "Food Startup Bootcamp," a condensed version of its program that will travel to 10 cities nationwide. The one-day class will walk interested entrepreneurs through writing a business plan, funding, and all the details in between. The Bootcamp has set six dates in NYC, DC, San Francisco, LA, Houston, and Austin from November 8 to March 15, with plans to hit Seattle, Portland, and Chicago in the future. More information here. [EaterWire]