Whiskey Makes It Better Pumpkin Pie After many years of experimenting it turns out that the secret to pumpkin pie is whiskey!
Foragers Pie: Wild Mushrooms, Herb Gravy, and Sweet Potato Mash in a Flaky Spelt Crust Matthew Kenney’s Plant Food + Wine (LA’s latest and greatest plant-based restaurant) is dishing up a rich, veggie-focused menu offerering guests a sustainable, cruelty-free and delicious alternative, celebrating food, family and tradition.
Day After Turkey Reuben Sandwich For that “Straight From Your NYC Deli” taste, the Day After Turkey Rueben Sandwich will hit the spot.
California Quinoa Turkey Club Sandwich For a little West Coast action, combine all your leftovers to make the most delectable of club sandwiches.
Pile High Turkey Sandwich This turkey leftover sandwich is the perfect combination of salty, savory and sweet.
Grazie Mille Toast to good health and express gratitude to family members & friends with the Ruffino Grazie Mille.
Apple, Cranberry Fizz Cocktail Ruffino Atunno incorporates apple brandy and cranberry puree with Ruffino Prosecco to create the perfect cocktail using simple seasonal ingredients.
Smashed Sweet Potatoes with Bourbon, Chestnuts and Sage The Maker’s Mark® Bourbon added at the end pairs well with the natural sweetness of the potatoes, and gives them a heady bourbon accent.
Black Sea Bass with Celery Root Puree, Beet Coulis and Black Truffle Vinaigrette Celebrity chef David Burke is serving up an elegant Black Sea Bass at his first Signature Chef Series on November 18 at Casa Nonna.
Butternut Squash Bruschetta New York Style Chips puts a seasonal spin on a classic appetizer and top with butternut squash and almonds for the finishing touch.
