GOLDEN VALLEY, Minn. — In anticipation of the influx of holiday parties and alcohol consumption that happens in November and December, consumers are increasingly participating in “Sober October.”

A lot of ready-to-drink, new, seasonal, clean non-alcoholic options are in store now, including:

• Nozeco (pronounced like prosecco!) is a sparkling drink made from dealcoholized wine, maintaining the true flavor and experience of wine, without any next-day consequences.
• Sayso looks like a tea sachet that you simply “steep” in cold water (or alcohol). 
• Mingle RTD cans are naturally infused, low-calorie botanical beverages in your favorite cocktail flavors, with no artificial sweeteners
• Recess Zero Proof cans are low-sugar, low-calorie mocktails infused with 10mg of naturally occurring caffeine from guayusa and balancing adaptogens like L-theanine and lemon balm.

We’re celebrating Sober October with a mocktail inspired by pumpkin pie spice and one of fall’s best bevvies – fresh pressed, Minnesota Grown apple cider! This is a great drink for sipping at a tailgate, a bonfire or a Halloween porch party.

SPARKLY CIDER-PUMPKIN MOCKTAILS 

• 2 tbsp. superfine sugar
• 1 ½ tsp. pumpkin pie spice, divided
• pinch cayenne pepper (optional)
• 1 lemon wedge
• ½ cup Kowalski’s Minnesota Grown Apple Cider
• ¼ cup pumpkin purée
• 1 tbsp. Kowalski’s Cinnamon or Bourbon Maple Syrup
• 2 tsp. Kowalski’s Freshly Squeezed Lemon Juice
• ½ tsp. Kowalski’s Organic Madagascar Vanilla Extract or Paste
• ice
• non-alcoholic sparkling wine (such as Nozeco) cold, to taste
• fresh Minnesota Grown apple slices, for garnish

1. Pour sugar onto a flat-rimmed dish; whisk in 1 tsp. pumpkin pie spice and cayenne.
2. Moisten the rims of 2 martini or coupe glasses with the lemon wedge; dip the rims in spiced sugar. Set glasses aside.
3. Add cider, pumpkin purée, syrup, lemon juice, vanilla and remaining pumpkin pie spice to a cocktail shaker.
4. Add ice to fill the shaker ⅔ full; shake until the mixture is very cold (about 30 sec.).
5. Strain the mixture through a fine mesh strainer evenly into the prepared glasses.
6. Top each glass evenly with wine; stir gently.
7. Garnish mocktails with fresh apple slices.

GOLDEN VALLEY, Minn. — Fall brings so many opportunities to gather for parties.

Blogger and influencer Jamie Preuss joined KARE 11 Saturday to share three fun ideas to level up your entertaining game.

• Sliced Apples
• Store-bought or homemade caramel sauce
• Various toppings to dip caramel apples into like crushed peanuts, mini M&Ms, mini chocolate chips, crushed pecans, shredded coconut, etc.

• Warm caramel sauce until the consistency has thinned and it easily coats an apple slice. 
• Arrange topping ingredients in small bowls or plates. Skewer your apple slices and dip them into the caramel, followed by your chosen topping ingredients.

• Various cheeses such as brie, cheddar, or gouda, portioned into smaller bite-sized pieces if not already
• Various jams and jellies
• Prosciutto, salami, or other cured meat of choice
• Crackers
• Chopped fresh herbs like rosemary, thyme, or oregano (optional)

• Arrange ingredients on a platter, allowing everyone to select their own flavor combination. 
• Skewer a piece of cheese and set it over an open flame (a countertop fire pot works great for this!). Warm cheese gently, taking care to not let it melt too much. 
• Spread chosen jam or jelly over one cracker, topping with warmed cheese. Layer on cured meat or fresh herbs as you like before topping with a second cracker.

• 1 750 ml bottle Cabernet Sauvignon
• 1/2 cup brandy
• 1/4 cup Pear Liqueur 
• 1 1/2 cups apple cider 
• Chopped apples, oranges, and pears (reserved sliced for garnish)
• Cinnamon sticks

• Combine wine, brandy, pear liqueur, and apple cider in a pitcher. Add chopped fruit and a couple of cinnamon sticks and refrigerate for at least 1 hour.
• When ready to serve, fill glasses with ice. Pour sangria over ice, and garnish with apple, orange, and pear slices, and a cinnamon stick.

ROSEVILLE, Minn. — A local barbecue joint is more than what it seems.  

Pittie Q BBQ was created by two families both affected by suicide and now their mission is to support other families who have suffered the same loss.

Pittie Q BBQ opened inside the B-Dale Club in Roseville in December 2023.

Troy and Jen Canfield co-own Pittie Q BBQ with Paul Thomas and his wife Brooke. 

Troy and Jen Canfield have been competing in the BBQ circuit for more than five years with plenty of wins and even a Grand Championship title last year.

Troy and Jen have created a sought-after sauce called Sodalina (a mixture of Minnesota and Carolina) that they’re looking to bottle and sell beyond the restaurant. 

The menu at Pittie Q BBQ is filled with plenty of options including burgers, brisket, ribs, pulled pork, chicken, baked beans, mac n’ cheese and deep-fried blue gill! 

The restaurant’s name is based on Troy and Jen’s love for pit bulls or pitties.