Invite a new friend to Thanksgiving dinner this year, the McCormick Thanksgiving Turkey.
You'll find him talking turkey -- and a whole lot more -- at facebook.com/TheThanksgivingTurkey.
An undeniable expert on the holiday, the McCormick bird is your newest ally to help plan the ultimate feast. Look to him when you need a new recipe or just want to give an old, tired dish a new twist.
He's standing by ready to provide whatever needed to give you a leg up on the competition and help ensure even the most finicky eater goes away impressed at your culinary prowess.
The McCormick Thanksgiving Turkey also wants to make friends, lots of them. He's asking fans to upload their own favorite holiday recipes and photos of their Thanksgiving dishes. In return, he'll create a special friend-sourced cookbook, gathered entirely from submissions from his fans.
For more inspiration go to McCormick's main website -- mccormick.com and "like" the company's Facebook page.
Dinner, once a month
If you're looking for a new place to dine, check out the once-a-month winemaker dinners at Milbrandt Vineyards in Prosser.
Rachel Mercer, chef and culinary arts educator, will prepare the monthly menus which will highlight foods from different regions in the world.
The three-course meals -- soup/salad, entree and dessert -- will matched to the winery's vintages. Cost is $55, or $45 if you're a member of Milbrandt Vineyard's wine club. Additional wine, tax and gratuity are not included in the price.
The first dinner, featuring French-inspired cuisine, will be Friday. An open social hour begins at 6 p.m. with wines-by-the-glass and appetizers, followed by dinner at 7 p.m.
Other dinners are scheduled Dec. 16 and Jan. 20.
Seating is limited. To make reservations, call 509-788-0030.
To see the full menu, or for more information, go to milbrandtvineyards.com.
-- Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via email each Tuesday register at tricityherald.com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.
