WEEKEND FEASTING >>>

Here comes the feasting season. With only the slightest effort, most of us can manage to survive from now until New Year's Day on nothing but mini crab cakes, smoked salmon, artichoke dip and hot buttered rum, not to mention the chocolate-peppermint bark, the reindeer-shaped butter cookies, and countless Hershey's Kisses wrapped in red and green foil. In the season that used to be all about a big meal - the roast goose, the pig with the apple in its mouth, the flaming plum pudding - our modern holiday repasts have become all about food that can be eaten standing up.

Enough grazing.

The best way to ease into the season may be to slow down, take a deep breath, and have a real meal - a decadent feast. The kind you should see set in front of the Ghost of Christmas Past, that jolly big fellow with the holly wreath.

Brix 25 in Gig Harbor sold out its WTF (What the Foie) Dinner in July. The fancy restaurant still believes foie gras is an age-old delicacy that when added to a meal, it can truly transform a meal - make it decadent, if you will. Therefore, Brix 25 will add foie gras to its meals this weekend only. The restaurant secured a limited quantity of the delicacy from Pleasant View Farm in Puyallup.

Live and let liver.

BRIX 25, FRIDAY, NOV. 9 AND SATURDAY, NOV. 10, 7707 PIONEER WAY, GIG HARBOR, 253.858.6626