Mini Muscovy Duck Burgers with Sharp Cheddar, Caramelized Onions and Huckleberry Ketchup
Wildwood Restaurant, Portland, OR
Chef Dustin Clark
For your next holiday party appetizer or buffet, take a new twist on the bite-sized burger from Portland’s acclaimed restaurant Wildwood. Pairs with Lavender DRY Soda.
Dungeness Crab Salad with Garlic, Roasted Shallots and Pomegranate Vinaigrette
Rover’s Restaurant, Seattle, WA
Chief Thierry Rautureau
This recipe from Seattle's acclaimed "Chef in the Hat" combines mouth-watering Dungeness crab with a slightly tart yet sweet pomegranate vinaigrette. Serve as an appetizer or side dish paired with Rhubarb DRY Soda.
Violet Restaurant, Los Angeles, CA
Chef Grant Prill
The succulent mussels are steamed with the bright flavor of fresh kumquats and Kumquat DRY Soda, then baked to perfection with a light breadcrumb mixture. Best served with Kumquat DRY Soda.
DRY SODA CO. / 410 First Avenue South, Seattle, WA 98104 / 888.DRY.SODA (379.7632)