Sharing our experiments...
Both of us love to cook and create. We've come up with a few signature recipes for treats and drinks. Everyone kept asking for the recipes, so we decided to share them, on a rotating basis, on our website. When you visit the shop, you can pick up a copy of some of our other recipes.

Roberto's Pomegranate Sangria for a crowd
When we had our downtown shop, we always participated in the monthly Art Walk (first Friday of the month), in which all the galleries (and most of the shops) stay open late, host art openings, and serve goodies and libations. We served many different concoctions, but finally came up with this one, which won't break the bank for a crowd of people. Even on a slow night, we plowed through 300 servings of Sangria. Aaiiieeee!

One part red wine (cab/merlot blend, or anything with body -- jug wine is fine... no one will know)
One part orange juice (no pulp)
1/2 part pomegranate juice (we use Langer's from Costco)
Fresh squeezed lemons to taste
Top off with a healthy splash of champagne or prosecco
Float thinly sliced oranges on top

You want to serve this one cold, so chilling the ingredients first is a good idea. We serve it over ice out of a pretty glass drink dispenser, but you could use a punch bowl.

Pomegranate's Savory Sweet Spicy Nuts
We love these addictive treats, and serve them at many of our events. You might experiment in small batches first to bring it to the level of sweetness/spiciness you prefer. We like to serve a scoopful in a tiny takeout container lined with a cocktail napkin. Fill the containers, then set them all onto a serving tray for everyone to help themselves. You could also bag up a small amount for each person to take home, and set those out on a tray near the door.

2 cups each shelled almonds, walnuts, pecans
1/2 cup good olive oil
1/3 cup maple syrup
1 to 2 TBL cayenne (to taste)
1/2 to 1 TBL curry (to taste)
fresh ground sea salt and pepper

Mix the olive oil, syrup, cayenne, curry, salt and pepper in a large mixing bowl and toss the nuts in the mixture until coated. Sauté on medium heat until they start to turn golden brown (about 10 minutes). Lay out a single layer on a baking sheet (lined with Silpat for easier cleanup), and bake at 325º for about 10 minutes. Keep an eye on them, as they can get overdone quickly. Cool.