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We Couldn't Scare Less

Published in Gourmet Live 10.24.12
Our Halloween issue is bursting at the screams with terrifying pumpkin sculptures, ghastly goodies from around the world, and brand-new spooky snack recipes
We Couldn't Scare Less

How'd you like to come home to this little fellow on your doorstep? Jack is the work of Villafane Studios, whose Ray Villafane and Andy Bergholtz are profiled in this issue.

Halloween's gotten a little too kid-friendly, if you ask us. Friendly ghosts? Sincere pumpkin patches? Bah. This year, we went for an old-fashioned blood-curdling scare-fest, and nothing but the most terrifying pumpkins, foods, and treats would do.

You'll never look at your Thanksgiving pumpkin pie quite the same way after viewing the gallery of ghoulish gourds in our interview with Ray Villafane and Andy Bergholtz of Villafane Studios. On the eve of undertaking the top honor in pumpkin artistry—carving the year's record-setting giant pumpkin—the sculptors shared with us their creative and practical secrets for incredible pumpkin carvings.

But life-size-zombie pumpkins from the Villafane team are just the beginning. Put away your lunch before perusing our list of the World's Scariest Foods. From rotted fish to still-wriggling live octopus to crisp-fried tarantula, the dishes on our international menu of spine-tingling treats are enough to turn even a bloodthirsty vampire's stomach (excepting the black pudding, of course).

A dark and stormy night calls for quick and tasty eats: Host a gang of goblins or pop in your favorite scream flick for a night on the couch with a trio of treats from our brand-new "Spooky Snacks" Modern Menu: Scary Barbecue Snack Mix, Mozzarella and Roasted Red Pepper Boo-schetta, and Chocolate-Covered Pumpkin Cheesecake Pops. We won't tell if you cover your eyes during the scary scenes…but be sure to lick your fingers first.

And while you're feeling festive, keep your bloodshot eyeballs out for the brand-new Gourmet Holiday Special Edition, on sale nationwide at Barnes & Noble, Whole Foods, Hudson News, and other retailers. It's packed with 132 surefire, scare-free recipes to see you all the way through from Thanksgiving to New Year's.

What's cooking in your cauldron for Fright Night? Let us know via Twitter, Tumblr or Facebook, drop us a line, or post a comment on our blog. For more tasty bites, sign up for our weekly newsletter to get convenient access to our most-read blog posts, editors' favorite recipes, and exclusive reader offers.

Dig in…if you dare!

The editors of Gourmet Live

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