Are you ready for Thanksgiving? What will you have for dessert? You can have the standard pumpkin pie or how about a pumpkin icebox pie?

The Nahualli Trading Co. will be unveiling its new flavor tonight at Blue Lotus yoga. 

The new flavor will first be available at a yoga class at Blue Lotus yoga studio at 6:30 p.m. tonight. Yoga instructor Yvonne Chapman is leading a yoga flow class. 

The class will include Chocolate Seeds flights for the tasting. 

At least you won't feel bad about eating chocolate after doing yoga. 

Pre-register online for the yoga class. 

Chocolate Seeds can be purhcased at Epona & Oak, NOFO @ the Pig, Chatham Hill Winery and A Southern Season.

Today, Greg Cox reviewed The Player's Retrea. HERE is the link. 

 Click HERE to read his Quick Bites is about the new La Farm Cafe.

Chapel Hill's C’est si Bon cooking school is offering two family gingerbread workshops on Dec. 12 and 19.

From 9 a.m. to 11:30 a.m., learn to make a gingerbread house while sipping hot cocoa or spiced cider.

The cost is $75 for two people to attend the workshop. Go HERE to reserve your spot in class.

Each Friday, I offer a recipe for when we all have more time to cook: the weekend. This recipe is perfect for the adventurous baker looking for a new take on pecan pie for Thanksgiving: Pecan Tart from the "Hot and Hot Fish Club Cookbook" by Chris and Idie Hastings with Katherine Cobbs.

You have to click the link to understand:

http://wakemedvoices.org/2009/11/a-sweet-heart/

C'est si Bon cooking school is offering a 10 percent discount on January cooking class if you book before Nov. 30.

The 7 p.m. Jan. 15th class features a hands-on cooking class and dinner. The theme of the meal/cooking class is based on the movie Chocolat. The menu includes langoustine with tomato and garlic sauce with chocolate and chile, local hens roasted with a bittersweet chocolate demi-glace, roasted cauliflower with chipotle beurre noisette, early winter salad with rose vinaigrette, cocoa-dusted chocolate cake with almonds and twice-poached plums in red wine with chocolate.

The class costs $75. Go online to the Web site to reserve your spot, and enter CREPE at the checkout code to get the discount.

Food writer John Kessler turns out his usual hilarious Top Chef recap: http://bit.ly/2R1Rb2

Raleigh's J. Betski's restaurant is celebrating its third anniversary this week with a special menu:

Peel and Eat Shrimp  Dill Caesar
Braised Pork Belly with an Apple - Fennel - Mead Sauce
Sauerbraten Strudel
Braised Pork Shank (Fri and Sat)

Yum!