SARATOGA SPRINGS -- Some juicy tidbits from Sperry's Restaurant on Caroline Street.

• Sperry's Sous Chef Eric Tisaj won a gold medal with the highest point score at Sunday's 21st annual Culinary Cornucopia. He also won the Anton Flory Culinary Cornucopia Grand Award. His winning dish will soon appear on a special dinner menu. I don't know what half of these words mean, but it sounds scrumptious: Duet of Kurobuta pork tenderloin"Sous Vide." Calvados rosemary demi-glace, sweet potato, fennel and Pancetta hash, Haricot Vert and Autumn spiced pork belly, cranberry mustard sauce, braised brussel sprouts and melted celeriac. 

• It's that time of year - Sperry's "Home for the Holidays" is back. Executive Chef Dale Miller will prepare and package a traditional Thanksgiving/Holiday meal for you to enjoy at home. The package serves 12-14 people and costs $199 ($16 per person). Sperry's will also offer some a la carte dishes for customers - to order call 584-9618 no later than SUNDAY, Nov. 20. Orders can be picked up between 11 a.m. and noon on Thanksgiving day, Thursday, Nov. 24.

For more details visit www.sperrysrestaurant.com