Celebrate Thanksgiving with an island flair as Trader Vic’s enhances its regular menu with specialties like turkey roasted in a Chinese oven with chorizo cornbread stuffing, and salmon crusted with pumpkin seeds. Choose from a great selection of Vic’s special starters, entrees and desserts -- click here to preview the Thanksgiving menu or choose your classic favorites. Thanksgiving dinner is served from 12-8pm on Thursday, November 26. Make your reservations early, because seating is limited and availability is going fast!

After winning “Best Mojito” in the recent New Times “Best of Phoenix” awards, Trader Vic’s introduces a fun variation -- the Cotton Candy Mojito. Enjoy it any Thursday during Ladies’ Night, which features half-price drinks and a half-price bar menu all night long...a great way to kick off the Thursday night Scottsdale ArtWalk. Or make your own at home: Cotton Candy Mojito • Muddle mint & lime in a martini shaker. • Add ice and 1.5 oz of Trader Vic’s Rum. • Shake briefly. • Place a cotton candy wedge in a martini glass. • Strain the shaker contents directly over cotton candy. • Serve and enjoy.

With half-price bottles available every Sunday-Wednesday in the dining room, now is a great time to savor some wines you may not have tried before. Current specials include: “Pure Evil” Chardonnay - $14 (reg. $28) La Crema Pinot Noir - $26 (reg. $52) Veuve Clicquot Yellow Label Champagne - $50 (reg. $100)

If you just can’t wait for Thanksgiving to enjoy this specialty at Trader Vic’s, make Chef Justin Pfeilsticker’s recipe yourself: Chorizo & Cornbread Stuffing 1 lb pork chorizo (mild or hot) 1 large onion (finely chopped) 1 red bell pepper (finely chopped) 3 ribs celery (finely chopped) 1 bunch cilantro (finely chopped) 2 bunch green onions (chopped) 2 lbs prepared corn bread (large dice) 3 eggs (lightly beaten) 2 cups chicken stock or broth salt & pepper to taste Preheat oven to 350 degrees. In a large sauté pan, cook chorizo over medium-high heat, stirring often, until well browned. Then add onion, bell pepper and celery. Cook until vegetables are soft. Deglaze pan with 1/2 cup of broth to loosen all the brown pieces on the bottom. Then place mixture in large mixing bowl. Heat remainder of chicken broth to a simmer in small saucepot. Add cornbread, cilantro, green onions and beaten eggs, to the mixing bowl and then slowly add the chicken broth. Season with salt & pepper to taste. Place mixture in casserole dish cover with aluminum and bake for 30 minutes. Let rest for 30 minutes and enjoy.

Vic’s is the place to catch live entertainment from 8-11 on Friday nights. From 9-11, enjoy the Reverse Happy Hour with drink specials and a half-price bar menu. No worries about heading home after a great evening -- make a night of it with a signature guest room at Hotel Valley Ho.

Enjoy the best Happy Hour deal in town at Trader Vic’s, with drink specials and a half-price bar menu from 4-6pm and 9-11pm every day of the week. Take advantage of specials like the $1 Pork Sliders, $2 Catfish Taco or Chinese Oven Roasted Burger, $3 Chinese Spare Ribs or Almond Duck Tidbits, and more. Make a reservation for 12 or more friends to enjoy Happy Hour any Monday-Friday from 4-7pm, and receive reserved space plus a selection of appetizers.

Trader Vic’s is an ideal setting for a special event in downtown Scottsdale. Hold a private breakfast or luncheon for up to 150, or a holiday party for up to 40, with special menus available for your guests. Your group will appreciate the convenience of a great location with free parking, plus a fabulous reception area. Call 480.421.7799 or email tradervics@hotelvalleyho.com.

Everyone who becomes a fan of Trader Vic’s by November 30 will be entered in the December 1 drawing to win dinner for two with wine pairing. Plus, it’s a great way to stay updated on spur-of-the-moment specials just for friends!