We also want to congratulate Wendi for winning Favorite Chef and Michelle for winning Favorite Waitperson.

Our staff is the best and it is truly a team effort to achieve this honor from you, our valued guests.

Thank you!!

-Richard

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In addition, I like to make my family’s pumpking bread recipe that has been handed down a few generations. When I was a little girl, my mom would make this delicious treat for friends and neighbors, baking away in our homey kitchen, then wrapping them in pretty foil with a festive bow on top. Then we would gather them all and go house to house, lighting up faces as we went.

I’ve included the recipe for the Toffee Butter Cookies in this post, I hope you get a chance to try them! I wish each and every one of you the Happiest of Holidays and a very Merry Christmas!

Sincerely,
Wendi

Toffee Butter Cookies
Ingredients:
2 1/2 cups all purpose flour
3/4 cup superfine sugar (you can process regular granulated sugar in a food processor)
1/4 tsp. salt
8 oz unsalted butter, cut into 16 pieces
2 tsp. pure vanilla extract
2 Tbsp. cream cheese
1/2 cup toffee pieces

Directions: In a food processor, mix together flour, sugar and salt. Add the butter one piece at at time. Add the vanilla and cream cheese and pulse until the dough starts to form. Add toffee pieces, then turn dough out onto a floured surface and knead until it becomes cohesive. Refrigerate at least 30 minutes.

Preheat oven to 375 F. Place rack in the middle of the oven. Roll out dough to 1/4″ thickness and cup into desired shapes. Place on a parchment lined cookie sheet 2″ apart and refrigerate 10 minutes. Bake for about 10 minutes until bottoms are golden brown. Cool completely. Drizzle with cream cheese glaze or melted bittersweet chocolate.

Cream Cheese Glaze:
1 Tbsp. cream cheese
2-3 Tbsp. milk
1 1/2 cups powdered sugar

Whisk together cream cheese and milk. Add in powdered sugar a little at a time and whisk until smooth.

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I, for one, look forward to that roasted bird every year. I’ve tried the old school, slow roast in the oven and deep fried (total yum, but dealing with all the oil is a bit of a pain). This year, I’m going to brine the turkey over night in an apple cider brine we use at the restaurant. Then cooking it over indirect heat on the gas grill.

I’m pairing the turkey with a gravy enhanced with roasted shallots, sage and apple cider. This year I’ve asked my mom to make the stuffing. This is the same stuffing I remember from my childhood. Simple ingredients, celery, onion, bread, herbs and chicken stock, but oh so good. Mashed potatoes, green beans with bacon and fresh cranberry relish round out the rest of our Thanksgiving feast. Here’s to great food, friends and family on this Thanksgiving Day!

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These were great wines a little expensive (retail $50 range)

My favorites were the anderson valley and russian river

Russian River-nice ruby color- rich ripe red fruit nice adidity

Anderson valley-Every pinot from this area seems to be great at the moment-sweet fruit black cherry full bodied

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or

Pan roasted mahi mahi with sauteed butternut squash, shiitake mushrooms and squash

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OR

PECAN CRUSTED HAWAIIAN ONO WITH BARTLETT PEARS AND BEURRE BLANC

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Also, don’t forget to visit  and “Like” us on our Facebook page.

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