This document summarizes several holiday meals that were prepared and enjoyed by the author and their family/friends over the fall and winter of 2010. It describes Halloween appetizers of a petrified cheese log and fingers and toes. For Thanksgiving, it details the antipasti platter, roasted shrimp cocktail, and amuse bouche of deviled quail eggs that were served, as well as the main dishes of turkey and sides. For New Year's Eve, it outlines the appetizers served during cocktail hour such as mini grilled cheese sandwiches and carrot ginger soup in egg cups, and the main course of braised veal shanks.

1. Good times & amazing food Fall and Winter of 2010 Season’s Eating

2. Starting with our Halloween Table

3. The Menu On October 30, 2010 Kristin and Kevin joined us for a haunting Halloween dinner party. The cocktails and food were chillingly delicious.

4. Witching Hour

5. Cocktail Hour and the PinaGhouladas were so spookily delicious that…I forgot to take pictures of dinner however, here are close ups of our appetizers Petrified Cheese Log with Blackberries Fingers and Toes with Rosemary and Guinness Honey Mustard

6. P.S. The theme was a Golden Vineyard Thanksgiving On November 24, 2010 the family gathered at our house for… Our Thanksgiving Extravaganza!

7. The spread included a beautiful antipasti platter Roasted Shrimp Cocktail with Tomatillo Sauce and Chestnut Artichoke Pate Cocktail Hour

8. Amuse Bouche Preparation

9. The finished product Amuse Bouche ~ Oeuf Mimosa (Mustard Deviled Quail Eggs with Smoked Salmon, Dill & Capers)

10. The Dining Room is ready First Course San Marzano Marinara over Gomitoni Almost dinner time

11. The Main Course

12. The dinner portion of the menu Sage Butter-Roasted Turkey with Cider Gravy Ciabatta Stuffing with Chestnuts and Pancetta Green Bean Casserole with Crispy Onion Topping Vinegar & Garlic Braised Brussels Sprouts Creamy Mashed Potatoes Sweet Potato Casserole Yiddish Carrots Mashed Turnips and Sautéed Onions Le Sur Peas Cranberry Relish

13. One sweet finish Dessert Mince Pie Cranberry Apple Pear Crisp Pumpkin Pecan Bread German Chocolate Bunt Cake Homemade Pumpkin Ice cream Fresh Whipped Cream scented with Grand Marnier

14. New Year’s Eve We enjoyed spending New Year’s Eve at home creating culinary delights with Craig. Cocktail hour was fun and fabulous, dinner rich and savory. New Year’s meets Mardi Gras tablescape.

15. Craig’s delicious creamy mushroom filled puff pastry An overview of all the appetizers Cocktail Time!

16. The Soda Pop Shop Trio Tiny Chocolate Milk Shakes, Pepper jack Cheese Burgers and Bistro Fries

17. Mini Grilled Cheddar Cheese on Rye with Tomato Soup for dipping

18. Carrot Ginger Soup served in Egg Cups with Skewered Lobster Tail

19. The main course consisted of braised veal shanks served with a blend of white & sweet mashed potatoes, roasted fennel & Brussels sprouts. Braised Veal Shank

20. Thank you for viewing our presentation. Can’t wait for more food and fun in 2011! The End