Baskin-Robbins, said to be the world’s largest chain of specialty ice cream shops, is serving up Fall treats. The brand, which recently expanded into the plant-based category with vegan* and non-dairy flavors, unveils a new plant-based, vegan option: November’s Flavor of the Month, Non-Dairy and Vegan Coffee Caramel Chunk which features an espresso-flavored base punctuated by chocolate chunks and a smooth caramel ribbon.The Caramel Delight Ice Cream Cookie Torte is inspired by European designs. The chain’s culinary specialists layered Gold Medal Ribbon® ice cream on top of a chocolate chip cookie crust garnished with caramel praline and fudge toppings and almonds. There are also classics like the Turkey Cake, or the Fall Harvest Roll Cake or Football Cake, available at order.baskinrobbins.com or through the Baskin-Robbins Mobile App.

“This Thanksgiving, we’re giving that typical dessert spread a sweet makeover so that everyone at the table can enjoy some ice cream deliciousness,” says Jason Maceda, senior vice president of Baskin-Robbins U.S. and Canada. “We hope our festive cakes and our expanded non-dairy flavors are the tasty finale to everyone’s Thanksgiving celebration.”

Topping off the month’s lineup is the addition of Chopped Jolly Ranchers™ to the toppings case to enhance favorites such as Vanilla, Rainbow Sherbet or Wild ‘n Reckless. For more information about Baskin-Robbins’ variety of premium ice cream flavors and frozen desserts, visit www.BaskinRobbins.com or follow along on Facebook, Twitter and Instagram.

Known for its craft beers and wood-fired pizzas, Brewer’s Fork in Charlestown, MA where it first opened four and a half years ago in Hayes Square gaining instant acclaim for its craft beers and wood-fired pizzas, plans to open a new restaurant in the Navy Yard next year, Foodservice East has learned, bringing its moderately priced, high quality fare to the under-served neighborhood. It will be a completely different concept from the original, the owners say, and will have a different, yet to be decided name.

From the Mushroom Man pizza with locally harvested Ben’s mushrooms, melted leeks, arugula, tomato and mozzarella and The Notorious P.I.G. with prosciutto, potatoes, pecorino and rosemary to the Freebird with smoked chicken, pickled collard greens, mozzarella, Alabama white sauce and pork cracklins or the Mexican Street Corn with local corn, mozzarella, Cotija cheese, spicy lime crema and cilantro, there’s a pizza for everyone.

Additionally, there’s a Charcuterie Board, the Flatbread Salad and a Local Cheese Board that changes daily, or varieties of oysters which change daily and five sandwiches – Sweet Potato Pita, Grass-Fed Burger, Spicy Tuna Melt, Meatball and Prosciutto Cotto Ficelle.

By early next year, Mike Cooney, his wife Kari and their partner John Paine will take over the former Navy Yard Bistro space in the Charlestown Navy Yard where Kari will head up the wine program as she has down at Brewer’s Fork and offer a list that compliments Chef Paine’s menu with wines from small, family-owned vineyards at moderate prices. Cooney will select a list of eight to 10 draft beers and cordials.

Soon it will be Fall and time for hearty rich red wines but this week, we are still sipping lighter options, so here are a few to put on your list!

Lustra Central Chardonnay 2016 comes from the Central Coast area of California, an area this winemaker describes as warm and “all about hedonistic pleasure.” This wine offers rich notes of tropical fruit. Sip and enjoy the end of summer and the flavors of Chardonnay.

Les Hauts de Janeil Rosé de Syrah 2018, a French wine from the Carcassone region in the Languedoc, sings of the Mediterranean. From Winemaker Francois Lurton, it is 12 percent ABV and comes from vines that are an average of 30 years old. Imported by Cape Classics, it offers hints of lemon, white flowers, grapefruit and red currants. The Syrah grapes are hand harvested and the wine is round and rich with spicy notes.

Loon Steelbird Unoaked Chardonnay 2017 from Smoking Loon in Napa, CA offers citrus acidity and a tropical finish of melon, pear, pineapple and apple. It is aged in 100 percent stainless steel and is silky and creamy.

Western Cape Heuningby 2017 from the Western Cape of South Africa is a rich Chenin Blanc that can be enjoyed with seafood and pork dishes. Heuningby is the Afrikaans word for honeybee and the wine offers honeyed aromatics. It comes from Wellington and is rich in texture. Imported and produced by TR Wines in Napa, CA, it’s texture is one you will not forget. It is 12.5 percent ABV.