Enjoy a five-course, family-style Thanksgiving meal curated by Épicerie chef Sarah McIntosh and Argus Cidery owner Wes Mickel. Guests will begin the holiday meal with the likes of cured ham with savory pumpkin beignets before moving on to fried turkey and spit pig — all accompanied by traditional sides (imagine grandma went to the culinary school) and Argus Cidery pairings.