Featuring Chef Reuben Asaram of REUBY & Claire Trindle, Owner, of Blind Bear Beverages
Thanksgiving entertaining doesn’t have to be complicated. This year, let your starters shine with bold, comforting flavors straight from two of Philly’s most exciting culinary creators. Whether you're hosting Friendsgiving, feeding a hungry family crew, or keeping it cozy with a few loved ones, this appetizer-and-sip pairing brings the perfect balance of warmth, crunch, freshness—and a little holiday sparkle.
For starters, try Smoked Nova Tostadas from Chef Reuben Asaram, Chef & Owner of REUBY. Sugartown’s Nova Style Smoked Salmon is a rich, creamy compliment to Chef Reuben’s signature Blue Corn Tostadas. Drizzle with Salsa Verde Chutney and the flavors come alive. Pair with Fireside Punch by Claire Trindle, owner of Blind Bear Beverages, to savor the warm flavors of fall while the turkey finishes roasting and guests start to gather.
Forget the predictable cheese boards. Keep your beloved classics for the big feast and kick things off with something inspired, seasonal, and totally make-ahead friendly.
Starter: Smoked Nova Tostadas by Chef Reuben Asaram (REUBY)
This one is as stunning as it is simple—crispy blue-corn tostadas, bright salsa verde chutney, and the rich, velvety flavor of Sugartown’s Nova Style Smoked Salmon. A true showstopper for your holiday table.
Blue Corn Tostadas
Ingredients:
- Blue corn Masa Harina - 250 g (2 C + 1 Tbsp)
- Warm water - 225 g (adjust +/- 10g as needed) (1 1/4 C + 2 Tbsp)
- Salt - 4 g (1/2 tsp)
- Neutral Oil for frying (as needed)
Instructions:
- Mix masa harina & salt, then add water and stir until a smooth dough forms and the texture resembles Play Doh.
- Let dough rest for 10 minutes.
- Press dough into thin tortillas (about 35 - 40 grams or 1 1/4 - 1 1/2 oz. each)
- Fry in oil that's heated to 350°F / 177°C until crisp (about 60-90seconds)
- Drain on a paper towel and cool.
Salsa Verde Chutney
Bright Mexican salsa meets bold Indian seasoning - pure REUBY magic!
Ingredients:
- Tomatillos - 300 g (11 oz.)
- Cilantro - 40 g (1 C tightly packed leaves)
- Green chiles, diced - 10 to 15 g (1 -2 Tbsp)
- Red onion, diced - 40 g (1/4 C diced )
- Garlic - 8 g (2 cloves)
- Lime juice - 25 g (about 1 small lime)
- White vinegar - 10 g (2 tsp)
- Salt - 7 g (1 tsp)
- Sugar - 5 g (1 1/4 tsp)
Instructions:
- Char or boil tomatillos until soft.
- Add all ingredients to a blender.
- Blend until smooth and thick.
- Adjust salt & lime to taste.
To make it Indian, add:
- Cumin seeds, toasted - 2 g (1 tsp)
- Chaat masala - 3 g (1 1/4 tsp)
- Ginger - 8 g (1" piece of ginger, peeled & grated)
Spoon Salsa Verde Chutney over your tostadas, top each with 2 oz of Sugartown's Nova Style Smoked Salmon and watch your guests swoon!
Meet the Chef: Reuben R. Asaram (REUBY)
Chef Reuben’s cooking is a story of identity, memory, and community. “Reuby”—named for his mother—honors the dishes of his North Indian grandfather while celebrating the warmth and vibrancy of Mexican food culture. Since 2018, he’s cooked in acclaimed kitchens like Buddakan and built a passionate following with his smoky, spice-layered Indian-Mexican mashups.
At his tables, food is served family-style—just like the grand, abundant meals of his childhood. For Reuben, cooking is legacy, connection, and care… and his tostadas bring all of that to your holiday spread.
Around Philly, Chef Reuben is known for his Indian Taqueria Pop-Up formerly housed at Kampar Philly and for being a TBX Taco Bell Chef 2024. You can find REUBY currently popping up at Herman’s Coffee and see what he's cooking up next by following him on Instagram.
Sip: Fireside Holiday Punch by Claire Trindle of Blind Bear Beverages
If there was ever a drink made for a chilly evening and warm kitchen chatter—this is it. Philadelphia’s first certified pommelier, Claire brings expert-level cider knowledge to seasonal entertaining. Through Blind Bear Beverages, she teaches cider tastings, hosts pairings, and curates fermented-drink workshops for folks who appreciate flavor, craft, and a little history in every sip.
Claire’s mission is simple: help more people realize how extraordinary cider truly is.
And her Fireside Holiday Punch is the perfect Thanksgiving signature drink.
Ingredients:
- 1 Bottle Vodka, Whiskey, or Rum (750mL)
- 16 oz. Cider Reduction (see below)
- 12 oz. lemon juice
- 12 oz. Cinnamon Syrup (see below)
- 32 dashes aromatic bitters (see below)
- 16 oz. Dry Hard Cider
- Apple Chips (for garnish)
Instructions:
- Combine all the liquid ingredients in a pitcher and stir well.
- Fill a punch bowl halfway with ice, then pour the pitcher mixture into the bowl.
- Place apple chips in a nearby dish for guests to use as a garnish.
Cinnamon Syrup: This is a simple syrup infused with cinnamon. Combine equal parts sugar and water to measure 16 oz. Add 1 oz of cinnamon sticks and let it steep for 4 hours. You can add more cinnamon sticks for a bolder flavor. Alternatively, replace the sugar with honey for a different flavor dimension.
Try Blind Bear Bitters Aromatic Bitters, available at BlindBearBeverages.com
Hosting Tip:
Keep it stress-free - prep the tostadas ahead and let guests build their own while you pour the spritzes.
Meet the Maker: Claire Trindle & Blind Bear Beverages
Claire Trindle isn’t just a cider fan - she’s Philadelphia’s first certified pommelier, a credential earned through the American Cider Association. Think of her as a sommelier for cider, guiding flavor-curious drinkers through the world of fermented apples with the same finesse and expertise you'd expect from a wine professional.
Through her business, Blind Bear Beverages, Claire leads tastings, pairings, and seasonal workshops that introduce people to the depth, history, and versatility of cider. And she’s on a mission: to get more folks to take that first sip and realize just how extraordinary cider can be.
“Hard cider is the beverage I wish more people would try,” Claire shared with Eater Philly. “Pennsylvania is the fourth-largest apple-producing state in the country, and we’re surrounded by incredible orchards and cidermakers. Cider has long been positioned as a beer alternative - but it’s so much more than that. It was the original beverage of the Americas and carries a deep heritage in our region.”
Claire loves teaching people that cider can be enjoyed like wine - on its own, mixed into cocktails, or even used in cooking. It brings nuance, acidity, and seasonal warmth to the table in a way no other beverage does. She believes cider deserves its own dedicated section on drink menus everywhere. To help you bring a little fermented cheer into your own kitchen, she’s sharing her holiday-ready favorite Fireside Punch.
Bring Sugartown to Your Holiday Table
Sugartown’s Nova Style Smoked Salmon is craft-smoked in small batches, shipped cold, and ready to enjoy the moment it lands on your doorstep. Perfect for holiday hosting, gifting, and snacking.
Shop smoked salmon & more holiday favorites at Sugartown Smoked Specialties.
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