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.
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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.
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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.

