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RESTAURANT 101
Thanksgiving Has a Cookie

Even though there is no such thing as Thanksgiving cookies the people at Cookie-Recipes.net have given us some recipes that fit into the flavor theme of autumn and Thanksgiving.

Honey Pumpkin Cookies

1 1/4 cup Honey
1/2 cup Shortening
2 Eggs
1 ½ cup Cooked pumpkin puree
2 ½ cup All purpose flour
4 tsp Baking powder
1 tsp Cinnamon
½ tsp Nutmeg
1 ½ tsp Salt
1 ½ cup Raisins
1 ½ cup Chopped pecans or walnuts

Cream 3/4 cup of the honey with shortening. Add eggs one at a time, beating well after each. Combine the pumpkin with remaining 1/2 cup honey and add to egg mixture. Stir together flour, baking powder, cinnamon, nutmeg and salt. Gradually stir flour blend into pumpkin mixture. Fold in raisins and nuts. Chill batter for 30 minutes. Drop by teaspoonful onto a greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes or until lightly browned. Makes 4 to 5 dozen cookies.

NOTE: If a spicer cookie is desired, use canned pumpkin pie filling in place of plain pumpkin.

CHEAP EATS
Mamacita’s Fifth Anniversary Special

Mamacita is celebrating their Fifth Anniversary with their customers. On Wednesday Nov. 10th starting at 5:30pm and not ending till closing everything on Mamacita’s menu will be $5. That’s $5 margaritas, enchiladas, and pork confit carnitas.

Recognized three times as the “Best Mexican” in the San Francisco Bay Area, you’re missing out if you have never had Mamacita. House-made tamales, tortilla, and sauces are made from scratch every day. This Mexican joint is like no other with its crafted ceviches and tacos.

If you miss it Wednesday, you’ll have to wait until next year when prices return to as much as $18.

Mamacita
2317 Chestnut St.
San Francisco, CA 94123
415-346-8494

RESTAURANT OPENINGS
Southie Goes Down Under

KO Catering and Pies is the first Australian inspired food business in New England (Outback Steakhouse doesn’t count). This 10-seat shop is brought to you by a pair of Aussies and does sit down, take out, and catering. This food is a must have when you run down to Southie. KO doesn’t just sell traditional appetizing meat and vegetarian pies but a menu pack with mouth-watering meals.

There are five pies- classic beef with cheese, sausage roll, curried vegetable and Irish beef stew. KO also specialize in barbequed grilled seafood, and a variety of healthy, seasonal salads. Grab the Chicken Schnitzel Burger, Spicy Shrimp on the Barbie, or the Grilled Haddock Sandwich. But KO isn’t just open lunch and dinner but try breakfast too with the sweets side of the menu. There are ANZAC cookies, Sticky Date Pudding with vanilla ice cream and butterscotch sauce, or the Lamingtons (an Australian doughnut).

RESTAURANT OPENINGS
Eveleigh Restaurant Opens in LA

Opened last night, the Eveleigh is a cozy rustic restaurant of exposed brick, beams of raw wood and a fireplace. Sit around the bar, in a booth, or out in the back patio garden in this country retreat.

Go in for some after-work drinks or dinner (lunch will have to wait till next month). There is beer, wine, and cocktails like the Clipper (gin, Aperol, St. Germain, grapefruit, and soda) and Poor Carlitos (tequila, lime, honey, and smoked sea salt). Dinner will be a tuff choice with Pot-Roasted Clams, Braised Beef Cheek, or Roasted White Fish. Dessert is a must with a poached peach and brown sugar ice cream or a frozen dark chocolate sandwich.

Fine refuge from the bustling city at the Eveleigh.

RESTAURANT 101
Mulled Red Wine Sangria

Just when you think you can take a breather after Halloween the family calls for your Thanksgivings plans. Thanks to Bobby Flay and the Food Network, when your family gives you the cold shoulder, Mulled Red Wine Sangria will warm your insides.

Ingredients:

1 bottle Spanish red table wine
¼ cup fresh orange juice
¼ cup brandy
3 tablespoons sugar
1 orange, thinly sliced
1 lemon, thinly sliced

Preparation:

Combine wine, juice, brandy, and sugar in a medium saucepan over low heat. Heat until sugar is melted. Add the orange and lemon slices. Let simmer for five minutes. Serve in heat resistant glasses.

RESTAURANT 101
Mulled Red Wine Sangria

Just when you think you can take a breather after Halloween the family calls for your Thanksgivings plans. Thanks to Bobby Flay and the Food Network, when your family gives you the cold shoulder, Mulled Red Wine Sangria will warm your insides.

Ingredients:

1 bottle Spanish red table wine
¼ cup fresh orange juice
¼ cup brandy
3 tablespoons sugar
1 orange, thinly sliced
1 lemon, thinly sliced

Preparation:

Combine wine, juice, brandy, and sugar in a medium saucepan over low heat. Heat until sugar is melted. Add the orange and lemon slices. Let simmer for five minutes. Serve in heat resistant glasses.

FOOD + DRINK
Trick or Treat on the Strip

No need to carry around goody bags for candy, Nite Tour has found the adult way to trick or treat this Halloween. They are treating you to drink specials and candy-flavored shots at Gold Lounge, Brand, the Blackjack-equipped Decuce Lounge and Diablo’s Cantine.

The party begins at Gold Lounge at Aria. The party is Saturday, Oct. 30, 2010 at 7pm. The tickets are $19 per person. To buy tickets call 702-877-6483.

FOOD + DRINK
Cereal Buffet Opens in San Francisco

Going down the cereal aisle in the supermarket and there are just too many choices. Well, Schweet Boks has your every cereal craving covered. Have Cookie Crisp with crushed Oreos, Raisin Bran with sprinkles, or Apple Jacks with M&M’s mixed in.

A cafe dedicated to the cereal gods, this is breakfast heaven on Earth. Mix and match over three dozen cereals with about three dozen toppings, but don’t forget the milk. If you are having trouble deciding what to combine they have a menu. Undertake One Too Many (Cap’n Crunch, Trix, Kix, and Rice Krispies) or S’mores (Golden Grahams, Coco Puffs and marshmallows).

No matter what you decide, remember Mom can’t yell at you for playing with your food.

Schweet Boks
2142 Irving St
(at 22nd)
San Francisco, CA 94122
415-992-2119

FOOD + DRINK
Candy and Wine at Vintage Enoteca

Everyone has heard of pairing wine with cheese and dinner, but how about with candy? Vintage Enoteca has made the ultimate Halloween wine event. This Friday through Sunday there will be a four-course sugar fix available.

Your inner child will meet never grew up when you’re started off with California chardonnay paired with the triple threat, candy corn. Next will be some Fruity Spanish rose wine to wash away the thick syrup taste of Twizzlers and Starbursts. Vintage Enoteca didn’t forget the best candy group, chocolate. Baby Ruth and Twix bars will walk hand in hand with a dark cabernet from Washington State. If chocolate is the entrée, dessert will be white chocolate Kit Kat and a Moscato d’Asti with notes of peach, or a Reese’s Peanut Butter Cup with a sherry.

RESTAURANT OPENINGS
Italian Feast Meets LA

You’ll want to stop by the Montage hotel for fine Italian eats. Scarpetta opened last night in Beverly Hills with its dark woods, warm lighting, and shades of brown, cream, and white. Branches of Scarpetta stretch from NYC, Miami, and Toronto. This location is a mix of them all, which Chef Scott Conant calls “earthy yet sophisticated."

Expect to mangia meals influenced by California’s farmers markets. If you are familiar with the Scatpetta menu than go for the few food surprises added. Some delicious plate options are Poached Mediterranean Octopus, Duck and Foie Gras Ravioli, and Pancetta-Wrapped Veal Tenderloin. They didn’t forget about the drinks. The Montage’s sommelier Mark Hefter has plenty of vino to go around. He has organized an international wine list of about 700 bottles.