Chicken from the Crypt, Graveyard Gratin, Blood Red Velvet Cupcakes…what reads like dinner from spooky movie classic, The Menu, is just part of the seasonal release at Epicurean Group. This Halloween we’re stirring up magic in our kitchens.

Feast from the underworld on our Monstrous Party Platters.

Frankenstein’s Feast (cheese board, prosciutto and rustic crackers).

Pumpkin Smash Feta (pumpkin whipped feta with honey, thyme and crackers).

Or pick your poison and Build-Your-Doom Mash Potato, at our spook-tacular DIY toppings bar where guests combine juicy hand-pulled pork, brisket, chicken or BBQ Tempeh with frighteningly good toppers and garnish.

With dishes like Beastly Bourguignon, and Caterpillars of Doom (long beans and eggplant braised with soy, sesame and Asian spice blend) you can always find something to scream about this holiday season.

Creep it real in October and you’ll get real dead-ication from our staff.

Actually…we’re dying to serve you.

Spooky Spider Eggs

Here’s an eerie-sistible snack for home fun cooking. Don’t worry, they don’t bite (much).

Makes 16 eggs

• 1 can pitted black olives
• 8 peeled hard-boiled large eggs
• 1/3 cup mayonnaise
• 1 tablespoon minced green onions or shallot
• 1 teaspoon prepared mustard
• Worcestershire and lemon juice to taste
• pinch cayenne pepper
• Salt and pepper

Cut 8 olives in half lengthwise. Slice 16 additional olives in half lengthwise, then slice each half into 4 skinny “legs.”

Slice each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard and cayenne. Add salt and pepper to taste.

Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Center an olive half on top of the egg mixture, and place 4 “legs” on each side to make a spider. Serve immediately or cover and chill up to 4 hours.