It’s the busiest time of year. Pulling out the holiday decorations, collecting groceries for weeks of parties, picking up gifts, etc., etc. While this time of year can be joyous, I think we can all agree it's also hectic—especially in the wake of three hurricanes and an all-consuming election.

So I don't know about you, but I'm ready for a break. Enter: The Ritz-Carlton’s Thanksgiving buffet, which hard-launches a holiday that I'm struggling to get into. Is it inexpensive? At $170 for adults and $60 for kids, no, it is not. Is it worth it to eat a gourmet meal, relax with friends and family, and forsake all worries about dirty dishes? Absolutely.

Plus, who can say no to all-you-can-eat caviar? Not me.

When you walk into the Ritz's lobby, the first thing you see is the hotel's massive gingerbread display. To be clear, this is not your average gingerbread house—it's a huge, multi-room sculpture that's decorated with entirely edible trimming. Cinnamon, nutmeg and sugar perfume the lobby. Spirits lifting: check.

The main event starts in the grand ballroom. Excited kids weave through the room, making friends with one another and plotting future mischief. Adults, meanwhile, are immediately offered a glass of Champagne before being led to their tables. I could feel my shoulders relax.

The buffet is full of small stations packed with every kind of festive food you can imagine, including that caviar. Stop there first to load up on a few blinis. There's also an enormous charcuterie and cheese display packed with a variety of cheeses from around the world, specialty cured meat and pâté—another personal favorite. I had to remind myself not to fill up at just that station. "We have charcuterie at home. We have charcuterie at home," I repeated to myself.

At the shellfish station, mounds of chilled prawns, crab legs and oysters cascaded down a hand-carved ice block engraved with the words “Happy Thanksgiving.” I took an ice-carving class in culinary school—niche, I know—so I'm familiar with exactly how difficult these temporary sculptures are to make. If your ice art hits just one guest in the feels, you've done your job.

When you sit down in the dining room with your starters, an assigned server offers a wine and drink list. There are plenty of options if you’re in the mood to imbibe, but know that drinks are not included with the buffet ticket. However, they are reasonably priced.

When it was time to move onto my main course, I found all the expected turkey day fixings. Stuffing, mashed potatoes and green beans abound, alongside prime rib and roasted turkey with gravy. In an unexpected departure from the other, richer proteins, an almost-menacing whole-roasted grouper smiled back at me from another station, where an attendant flaked off tender pieces of the fish to order. 

Oh, and there's also a freshly-made pasta station. 

For dessert, a huge offering of bite-sized treats acts as the centerpiece of the interior ballroom, reminding you to save room for dessert—literally. (This dessert display even has its own lighting—the Ritz focused some soft spotlights on it to make it look even more delicious.) Petit fours, fruit tortes, cakes and pies are all on offer, but for me, the milk chocolate tart stole the show. I’ve never been one to be enticed by dessert, but I ate three of those tiny, creamy, silky tarts and will dream of them forever.

The Ritz takes reservations for its Thanksgiving buffet from 11 a.m. to 3 p.m., and yes, the food is central to the experience. (There's also a holiday buffet on Dec. 25.) But it's more than that—especially this year. Aside from making reservations, there's no planning, no frantic stops at Costco, no unforeseen recipe fails or turkeys catching fire, no fighting with family, no clean-up. Sign me up to attend this buffet every year. I'll meet you by the caviar station.

The Ritz-Carlton’s grand buffet is offered on Thanksgiving and Christmas days from 11 a.m. to 3 p.m. at 1111 Ritz Carlton Drive, Sarasota. Reservations are required and are $170 for adults and $60 for children. For more information, click here.