Mac & Cheese

Sliced Turkey

Crudité

seasonal fruit, red wine, cinnamon, citrus

Sangria Cornucopia

sparkling wine, cognac, cranberry-limoncello

Harvest Fizz

Pecan Pie Old Fashioned

vanilla vodka, Baileys, pumpkin puree, cinnamon nutmeg rim, whipped cream

Pumpkin Martini

Roasted Cauliflower Steak

Pan Seared Salmon

Slow Roasted Prime Rib

Chicory GF/V/VE dried fruits, grapes, candied walnuts, apple cider vinaigrette

Harvest Salad

Roasted Corn & Pumpkin Bisque

10" Cake

6" Cake

12" Cake

8" Cake

Bow Wow Bacon

hand braided maxi brioche, roasted peaches, whipped crème fraiche, vanilla bourbon syrup

Peaches & Cream French Toast

Chasing Tails

Canine Chicken

Bow Wow Burger

tomatoes, parmesan shavings, toasted walnuts, balsamic drizzle, lemon, evoo

Arugula Salad

Rover Easy

harissa aioli, goat cheese, pepperoncini's, arugula

Grilled Chicken Sandwich

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until 1 minute shy of package instructions (about 7-8 minutes) so the pasta is slightly undercooked. Stir occasionally to prevent sticking.

Boil pasta

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander. Set pasta and reserved water aside while you prepare the cheese sauce.

Drain and reserve

In the same large pot (or a medium heavy-bottomed saucepan) melt 4 tablespoons unsalted butter over medium heat. Once foaming, add 4 tablespoons all-purpose flour and whisk constantly for 1.5–2 minutes until the raw flour smell disappears and the roux becomes lightly golden (do not brown).

Make a roux

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking continuously to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking, until it thickens enough to coat the back of a spoon (about 4–5 minutes).

Add milk and cream gradually

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and a pinch of nutmeg. Taste and add salt to taste (start with 1/2 teaspoon and adjust). If sauce seems too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.

Season and finish sauce

Remove the sauce from heat or keep it on the lowest setting. Add 3 cups shredded sharp cheddar and 1 cup shredded white cheddar (or Gruyère) in small handfuls, stirring or folding gently after each addition until smooth. Stir in 1 tablespoon finely grated Parmesan for extra umami. Do not boil the sauce after adding the cheeses to prevent separation. If sauce is grainy or too thick, whisk in a tablespoon of reserved pasta water.

Melt cheeses into sauce

Add the drained pasta to the cheese sauce and gently fold to coat every piece evenly. If the mixture is too thick, add up to the reserved 1/2 cup pasta water a little at a time until the mac & cheese reaches your preferred creaminess.

Combine pasta and sauce

Preheat the oven broiler to high if you want a crunchy top. In a small bowl, toss 1 cup panko breadcrumbs with 2 tablespoons melted butter and 1 teaspoon paprika until evenly coated.

Prepare topping

Transfer the mac & cheese to a shallow 8x8 or similar baking dish if you intend to broil. Sprinkle the panko mixture evenly over the top. Place under the broiler 4–6 inches from the heat for 2–4 minutes, watching closely, until the crumbs are golden brown. Remove and let rest 2 minutes before serving.

Assemble and brown

If you prefer not to broil, simply sprinkle the panko topping over the mac & cheese and serve immediately for a softer top.

Alternative stovetop finish

elbow macaroni (or small pasta shells)

water

kosher salt (for boiling)

unsalted butter

all-purpose flour

whole milk

heavy cream

Dijon mustard

Worcestershire sauce

ground black pepper

salt (to taste)

ground nutmeg (optional)

sharp cheddar, shredded

white cheddar or Gruyère, shredded

parmesan, finely grated

panko breadcrumbs

unsalted butter (melted)

paprika (optional)

If the turkey breast is refrigerated, remove it from the fridge 20–30 minutes before serving to come closer to room temperature. This improves flavor and makes slicing easier.

Bring turkey to temperature

Pat the turkey breast dry with paper towels. Trim away any large pieces of excess fat or skin so slices will be even.

Trim and prepare

Using a sharp slicing knife, cut the turkey breast into thin, even slices about 1/8–1/4 inch (3–6 mm) thick. Slice against the grain for the most tender texture.

Slice

Arrange the slices on a serving platter in a single layer or slightly overlapped. Drizzle 1 tablespoon olive oil over the slices, then sprinkle 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper evenly across the turkey.

Season

If desired, squeeze 1 teaspoon fresh lemon juice evenly over the turkey slices for brightness.

Scatter 2 tablespoons chopped fresh parsley over the top for color and fresh flavor.

For a little heat, lightly sprinkle 1/4 teaspoon crushed red pepper flakes to taste.

Serve immediately at room temperature, or cover loosely with foil and refrigerate (in an airtight container) for up to 3 days. If refrigerated, bring slices back to room temperature for 20–30 minutes before serving for best flavor.

cooked turkey breast, thinly sliced

olive oil

kosher salt

freshly ground black pepper

fresh lemon juice

chopped fresh parsley

crushed red pepper flakes

Wash baby carrots and celery stalks. Trim celery, remove any tough strings, and cut celery into 3–4 inch sticks. Pat dry with a towel.

Prepare carrots and celery

Wash the English cucumber. Trim the ends and cut into 3–4 inch batons or thick slices, depending on preferred dipping shape. If cucumber is seedy, halve lengthwise and scoop seeds before cutting.

Prepare cucumbers

Wash bell peppers, cut in half, remove seeds and membranes, then slice into 1/2-inch wide strips suitable for dipping.

Prepare bell peppers

Trim radish stems and slice radishes in half or quarters for easy pick-up. Rinse cherry tomatoes and sugar snap peas and dry. Leave snap peas whole.

Prepare radishes, tomatoes and peas

Pat all vegetables dry to remove excess moisture. Arrange vegetables on a large platter or individual plates grouped by type so colors are attractive and easy to grab. Chill briefly (optional) while you finish the ranch.

Arrange

In a medium bowl, whisk together the mayonnaise and sour cream (or Greek yogurt) until smooth and no lumps remain.

Combine base

Slowly whisk in the buttermilk until the mixture reaches a pourable dipping consistency. Whisk in lemon juice, Dijon mustard, and apple cider vinegar to brighten the flavor.

Add liquids and seasoning

Stir in the finely chopped chives, parsley and dill. Add the minced garlic, sea salt, black pepper, and optional powdered sugar or honey if you prefer a touch of sweetness. Taste and adjust seasoning: more salt or a splash more buttermilk for thinner consistency.

Herbs, garlic and seasoning

Cover the bowl and refrigerate the ranch for at least 30 minutes (preferably 1 hour) to allow the herbs and garlic to infuse. If short on time, you can use immediately but flavors will be brighter after chilling.

Chill and meld flavors

If the ranch thickens in the fridge, whisk in up to 2 tablespoons additional buttermilk (or water) to reach desired dipping consistency. Transfer to a serving bowl.

Adjust texture before serving

Sprinkle the extra sliced chives over the surface of the ranch and dust lightly with smoked paprika or cracked pepper if desired. Place the ranch bowl in the center of the vegetable platter and serve chilled.

Finish and serve

baby carrots

English cucumber

red bell pepper

yellow bell pepper

celery stalks

cherry tomatoes

sugar snap peas

radishes

mayonnaise

sour cream (or Greek yogurt)

buttermilk

fresh chives, finely chopped

fresh parsley, finely chopped

fresh dill, finely chopped

garlic, grated or minced

lemon juice

apple cider vinegar

sea salt

black pepper

powdered sugar or honey (optional, to balance acidity)

extra chives, sliced

smoked paprika or cracked pepper (optional)

In a large pitcher (at least 2.5 liters / 3 quarts), add the granulated sugar. Pour in the orange liqueur and brandy and stir for 30–45 seconds until the sugar begins to dissolve.

Dissolve sugar

Pour the red wine into the pitcher and whisk gently to combine with the liqueur, brandy, and partially dissolved sugar. This helps the flavors marry and distributes sweetness.

Prepare the fruit: thinly slice the orange and lemon crosswise (removing seeds), core and thinly slice the apple and pear, and halve or leave whole any larger berries as desired. If using pomegranate, seed about half a pomegranate to yield roughly 1/2 cup arils.

Add all prepared fruit (orange, lemon, apple, pear, pomegranate seeds, blackberries) to the pitcher. Tuck in the cinnamon sticks and star anise. If using ginger, add the thin slices as well.

Gently stir the mixture to ensure fruit and spices are evenly distributed. Give the pitcher a light press with the back of a spoon on the fruit a few times to release juices, but avoid crushing fruit completely—aim for gentle maceration.

Cover the pitcher and refrigerate for at least 4 hours, preferably 8–12 hours or overnight. Longer resting (up to 24 hours) deepens the infusion of fruit and cinnamon into the wine.

About 15 minutes before serving, remove the pitcher from the refrigerator. Stir in the freshly squeezed orange juice and lemon juice. Taste and, if needed, add up to 1 tablespoon more sugar or a splash more brandy to balance sweetness and strength.

Add chilled club soda or sparkling water to the pitcher just before serving to retain effervescence. Use more or less depending on how fizzy and diluted you want the final drink.

Fill glasses with ice. Using a slotted spoon, place a generous assortment of fruit into each glass and pour sangria over the ice until the glass is 3/4 full. Top with a little extra soda if desired.

Garnish each glass with a fresh mint sprig and, if desired, a small cinnamon stick. Return leftover sangria to the refrigerator; consume within 48 hours for best flavor and texture.

dry to medium-bodied red wine (e.g., Rioja, Garnacha, Merlot)

orange liqueur (Cointreau or triple sec)

brandy (good quality)

granulated sugar

orange, thinly sliced (preferably navel or blood orange)

lemon, thinly sliced

apple, cored and thinly sliced (Granny Smith or Honeycrisp)

pear, cored and thinly sliced (seasonal)

fresh pomegranate seeds (arils) or frozen cranberries

blackberries or seasonal berries

cinnamon sticks

whole star anise (optional)

fresh ginger, thinly sliced (optional)

freshly squeezed orange juice

freshly squeezed lemon juice

club soda or sparkling water (chilled)

fresh mint leaves (for garnish)

Place a coupe or flute in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the sparkling wine stays cold.

Chill glass

In a mixing glass or cocktail shaker without ice, pour 1 oz cognac, 1 oz cranberry juice, 0.5 oz limoncello, 0.25 oz fresh lemon juice, 0.25 oz simple syrup (if you prefer a slightly sweeter drink), and 2 dashes orange bitters.

Build base

If you want the base well chilled and slightly diluted, add ice to the mixing glass and stir briskly for 10–15 seconds, then strain into the chilled glass. If you prefer a brighter, undiluted top, simply stir the base with a few ice cubes to chill 5–8 seconds and strain.

Brighten and chill

Slowly top the strained base with 6 oz chilled sparkling wine. Pour gently down the side of the glass to preserve bubbles and minimize foam. Stir once very gently (1 full turn) with a bar spoon to integrate.

Top with bubbles

Skewer 3 fresh cranberries on a short pick or thread them onto a cocktail pick and rest across the rim (or float them in the drink). Add a lemon twist: express the oils over the surface by holding the twist over the glass and giving it a quick bend, then drop it in or hook it on the rim.

Optional aromatic touch: slap the rosemary sprig between your hands once to release oils, then lightly brush it across the rim or rest it against the glass for a warm herbal aroma.

Serve immediately while sparkling wine is fizzy. Provide a small stirrer so the guest can re-incorporate any settled cranberry juice if desired.

sparkling wine (Brut or Prosecco)

cognac

cranberry juice (100% unsweetened or lightly sweetened)

limoncello

simple syrup (optional, 1:1 sugar to water)

orange bitters

fresh cranberries

lemon twist

fresh rosemary sprig (optional)

In a small dry skillet over medium heat, toast the pecan halves for 2–3 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from heat and let cool. Chop finely (or use pre-chopped toasted pecans).

Toast pecans

In a small saucepan, combine 1/2 cup pure maple syrup and 2 tablespoons light brown sugar. Heat over low–medium heat, stirring frequently, until the sugar fully dissolves and the mixture is just simmering (about 2–3 minutes).

Combine and heat

Stir in 1/4 cup chopped toasted pecans and 1 teaspoon unsalted butter. Continue to simmer gently for 1–2 minutes to marry flavors; avoid boiling vigorously.

Add pecans and butter

Remove from heat and stir in 1/4 teaspoon vanilla extract and a pinch of fine sea salt. Let the syrup cool to room temperature (about 20–30 minutes) so the pecan solids infuse the syrup. For a smoother texture, strain through a fine mesh sieve, pressing to extract syrup from the nuts, or leave the bits in for extra flavor and texture. Refrigerate in a sealed jar; will keep 2–3 weeks.

Finish and cool

Chill an old fashioned glass if desired by filling with ice and water while you prepare the drink, then discard the water and ice before serving.

Add 3/4 oz pecan–maple syrup to a mixing glass or shaker (no shaking required but helpful for chilling).

Add 3 dashes walnut bitters and 1 dash Angostura bitters (optional).

Fill the mixing glass with large ice cubes and stir gently for 20–30 seconds until well chilled and slightly diluted (about 15–20% dilution).

Strain the mixture into an Old Fashioned glass over a single large ice cube.

Express an orange peel over the drink (twist to release oils), rub the rim with the peel, then drop it into the glass.