Devil’s Food Cake with Peppermint Marshmallow Cupcakes

Shortbread with bitter chocolate, brandied bing cherries, and pistachio ice cream

Cannoli Inspired Cupcakes with Orange Marscarpone Frosting and Candied Orange Peel/ Pistachio Dark Chocolate Palets

Greek Yogurt with Amaretto Soaked Plums and Honey Almond Brittle

Almond Macarons with Strawberry Rose Jam.

Pine Nut, Pistachio, and Acacia Honey Rugelach with oven roasted grapes, vanilla ice cream, and a pinot noir reduction.

Celeriac and Goat Cheese Pierogies with melted fennel, haricot verts, and crème fraiche with fines herbes. (Served aside a whole roasted chicken… which I photographed horribly and therefore am not showing.)

Borscht inspired salad of romaine hearts, smoked trout, green apple, shaved shallots, oven crisped carrots, and a beet-horseradish vinaigrette.