Celebrate the flavors of fall and learn a new holiday dessert with Slow Food Board Member Angie Pitts and Estadio's chef Jeremy Gozlan. This cooking demo centers on one of Spain's most beloved desserts: Basque cheesecake. Watch as they walk through the technique behind this creamy, caramelized classic, then show you how to make a butternut squash butter to top it off with a taste of the season.

Once the cheesecake is made, sit down and enjoy it paired with sherry from De Maison Selections and coffee from Counter Culture Coffee. You'll leave with the recipes in hand, plus butternut squash of your own, so you can recreate this new holiday favorite at home.