I have misplaced this issue, which had a wonderful holiday feast of pork loin roast stuffed with dried fruit, and the veg was a wreath of broccoli and cherry tomatoes, steamed in a ring mold. The meat had some sort of mustard and brown sugar glaze, I believe, and I remember the recipe called for roasting the bones from the roast separately with veggies to make the gravy. It was delectable, and such a show-stopping menu. It was their featured holiday menu; I believe they served spatzle as well. Anyone have this gem? Thank you in advance!