Skip to main content- TOMATILLO SALSA
- BLOODY MARY
- GREEK SALAD
- COLESLAW OF WOLFGANG PUCK
- FRESH PEACH PIE
- CHOCOLATE CHIP COOKIES
- CHOCOLATE CHIP COOKIES
- Salted Maple-Caramel Sauce
- Maple-Cranberry Compote
- Skillet Turnips and Potatoes with Bacon
- Maple-Pecan Sundaes with Candied Bacon
- Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"
- Maple-Apple Pie with Walnut Streusel
- Roasted Veal Shanks with Rosemary
- Roast Chicken with Parsnips, Golden Beets, and Jerusalem Artichokes with Beer Pan Juices
- Peel-and-Eat Spiced Shrimp with Chipotle Remoulade
- Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze
- Kale and Smoked Bacon salad with Zinfandel Vinaigrette
- Braised Red Cabbage with Vinegar
- Apple Torte with Breadcrumb-Hazelnut
- Fresh-Herb Dumplings
- Butternut Squash Gnocchi With Sage Brown Butter
- Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas
- Maple-Gingerbread Layer Cake with Salted Maple-Caramel Sauce
- Heirloom Squash Farrotto
- Apple Fritters with Bourbon Ice Cream
- Spice-Roasted Chickpeas
- Maple Pots de Crème with Almond Praline
- Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips
- Chicken, Vegetable, and Dumpling Soup
- Soy-Braised Pork Country Ribs with Carrots and Turnips
- Maple and Chocolate Chip Shortbread
- Roasted Beet and Feta Gratin with Fresh Mint
- Horseradish-Glazed Brisket and Short Ribs with Root Vegetable Mash
- Beet and Carrot Salad with Coriander and Sesame Salt
- Chipotle Remoulade
- Grilled Lamb Spiedini with Eggplant, Red Bell Pepper, and Arugula Salad
- Bourbon Ice Cream
