» Spiced Cranberry Sangría
In this version, the well-known Spanish wine cocktail is mixed with spiced syrup for a decidedly wintry touch. “This drink is a good way to get everyone feeling good and festive,” says Chef Garces.
» Dungeness Crab Guacamole with Endive
Rather than leave well enough alone, Chef Garces pumps up guacamole with chunks of fresh crab. But because holiday meals tend to be heavy, he uses endive to make this appetizer a bit lighter.
» Truffled Fingerling Smashed Potatoes
Creamy mashers are finished with truffle oil for an earthy twist.
» Sweet Corn Humitas
Like an ancient Ecuadoran version of grilled cheese, and similarly satisfying.
» Whole Roasted Suckling Pig
Brined, slow-roasted, and endlessly basted, this pig is moist and meltingly tender.
» Poached Fig, Walnut, and Blue Cheese Tart
The combination of poached figs, toasted nuts, and vanilla blue cheese is a delicious way to finish the meal, with classic Spanish flavors reinterpreted.