New York restaurant Park Avenue Autumn is attempting to bring some dignity back to decorative gourd season. To make "The Mai Chai," head bartender Bryan Schneider hollows out a delicata squash, fills it with rum, Toasted Pepita orgeat syrup, lime juice, and pumpkin butter, and garnishes with an umbrella. It's no Pumpkin Spice Latte, but probably for the best.
New York Restaurant Serves Fall-Themed Cocktail Inside a Delicata Squash
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks