'Tis the Season to spice up your Holiday Menus

Reserve your Place at the Table Today


This is my absolute favorite time of year - The weather is crisp and my favored fruits and vegetables like, butternut squash, pumpkin, artichoke and figs are in season! It's always around this time when I start planning my menus for the Holiday's. First up is Thanksgiving and this year I'm doing something completely different.

'Tis the season to indulge in specialty wines and one-of-a-kind menus. As Executive Chef and Culinary Director of BDB, I'm announcing a limited holiday edition of "Kristin's Table." Looking for exciting new dishes for your Thanksgiving Feast? Join me to learn new recipe's and flavors through a five course tasting menu with Italian wine pairings. You'll enjoy this intimate tasting in the private cellar room of Bocca Di Bacco Chelsea, 169 9th Ave Corner of 20th St.

Walk away with recipes, gift bags, memories and more!

Now taking reservations for Tuesday November 18th, 7:30pm.

Limited Seating Available. $115 per person

Reserve your seat today by emailing

*a portion of the proceeds will be donated to the H.O.P.E. Foundation

Thanksgiving Decorating

Thanksgiving is fast-approaching and I’ve been brainstorming on how to decorate my Thanksgiving table in a way that’s simple, chic, yet still festive. Here are a few tablescape ideas I think will take your holiday decor to the next level and bring in the spirit of the holidays.


Reflecting the warm colors of the season like reds, oranges, and yellows always get me in the Thanksgiving spirit! You can use these colors in the linens on the table and don’t be afraid to mix and match! Rustic tables are my favorite. For example, really simple glassware, a wooden table without a tablecloth and using herbs as a garland runner is just stunning. Not only does it look gorgeous, it brings in the smell of fall with the rosemary, sage, lavender and thyme bunches.


Another great way to incorporate the season into your table decor is to take advantage of the fall foliage and its harvest. Placing fallen autumn leaves of all colors up and down the table, as well as a scattering of cranberries for a pop of color gives your table a nice warming and traditional feel.


Replacing traditional candle votive holders with hollowed out pumpkins is another creative and festive way to incorporate the season into your tablescape. Highlight those squash and pumpkins!


Also, I always think making a photo collage with pictures of dinner guests is a nice conversation starters as well as great way to show your appreciation of them. Placecards made with a rosemary sprig is a cute idea I found. Placing bread on the center of each guest’s plate with the menu written atop is another great idea to reward your guests and very Italian if I may say so myself!


For more decor ideas that I love, check out Bocca Di Bacco’s Decor Inspirations board on Pinterest!


Happy Thanksgiving!

-Chef K

Fall Produce: Port-soaked Figs


I always love this time of year, there is an array of fresh and healthy fall produce available at the grocery stores and farmers' markets! Some of my favorite include apples, figs, pears, pumpkins, sweet potatoes and winter squash.

Pears are perfect in salads or for a tantalizing baked dessert. Pumpkins and squash make the perfect filling for raviolis and cannelloni dishes. For our holiday menu I've made a pumpkin cannelloni dish, Cannelloni di Zucca, with a bechamel sauce which I hope you come to try! It's perfumed with thyme, another fall herb favorite of mine. Using earthy herbs such as sage and rosemary are always perfect during this time of year as they bring warmth to any dish.

With all the holidays quickly approaching, I wanted to share a quick and easy party menu item using one of these fall necessities, FIGS! Here is my recipe for Port-Soaked Figs with Gorgonzola, Chives & Walnuts:


12 dried figs, cut in half

1/2 cup Port wine

1 tsp whole fennel seeds

1/4 tsp ground black pepper

1/4 lb Gorgonzola cheese

1 tbsp chopped chives

2 tbsp chopped walnuts



In a one-quart saucepan, place the figs, port, fennel seeds and black pepper and bring to a boil. Lower the heat to a simmer, and cover with a lid. Let the figs plump in the port for 15 minutes. Then remove the figs from the saucepan, and lay them out on a tray to cool completely.


In the bowl of a food processor fitted with a steel blade, place the Gorgonzola cheese and chives, and blend to smooth.


Remove the Gorgonzola from the bowl of the food processor to a work bowl and mix in the walnuts.


Place a small dollop of the cheese mixture in the center of each fig, refrigerate for 15 minutes to firm the cheese.


Serve cold. Makes 24-30 pieces.

This recipe is full of flavor and is a cinch to make! I hope you enjoy my Port-soaked Figs and that you serve it at one of your holiday get togethers this year! What are some of your favorite appetizers to share with guests?

-Chef K