This issue is all about making the most of the holidays. We’re setting holiday tables and lighting the candles with designer Leslie Schofield, who gave us all the ingredients that go into setting the perfect holiday table. And to fill those gorgeous place settings, we’re sharing a list of over-the-top delivery services that can deliver gourmet delights to your door.

Also in this issue, we introduce you to the International Brotherhood of Real Bearded Santas and get in the snowy state of mind with a high-mountain backcountry skiing adventure in the Uintas. ‘Tis the season for indulgent dining, and we’ll show you how to upgrade your winter feasts with caviar bumps, party-pleasing cocktails and French-inspired cuisine

Find the November/December issue of Salt Lake magazine online and in several in-store locations.