Join us for a cooking demonstration conducted by Pam Bayvel, wife of our CEO Nick Bayvel, and learn to prepare a delicious Thanksgiving side dish and cocktail. You can cook along or just sit back, enjoy a cocktail and watch the demonstration.
All registered participants are eligible for raffle prizes. Winners will be announced throughout the event, so please stay tuned-in to win. Space is limited so register early. Please review the list of ingredients and preparations prior to the demonstration.
Please see side dish and cocktail recipes below.
Acorn Squash filled with Sherried Baby Bellas
Shortly before the event begins: Cut acorn squash in half and boil in lightly salted water until soft, spoon out the pips and drain upside down.
Acorn Squash (3 or 4)
Baby Portabella Mushrooms (1 lb. sliced)
Butter (4 oz)
Garlic (five cloves, crushed)
Sage (1/4 cup fresh leaves, finely shredded)
Harvey's Bristol Cream Sherry (1 Cup)
Dried Cranberries (1/2 cup)
Chives (1/4 cup, cut to garnish)
Black Pepper (freshly milled)
Cider Sidecar Cocktail
Cognac (2 oz, Bourbon can be used as well)
Orange Liqueur (1 oz)
Apple Cider (2 oz)
Lemon Juice (fresh, just a splash)
Marashcino Cherry (or brandied cherry)
Sidecar Barware needed:
Jigger (or measuring cup)
Coupe, Martini or Rocks glass