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Have Your Selfie a Tasty Little Christmas

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These two local chefs know how to put a serious holiday feast on the table. So, whether or not you have already set the menu for your Christmas, consider what the experts have in mind. Not sure you can pull it off? Go the easy route and eat at one of their restaurants. Better yet? Both.

 

02.24.FOOD.harlanbrookspeerlessHarlan Brooks
Chef De Cuisine
Peerless Restaurant, 265 4th St, Ashland
www.peerlesshotel.com
541.488.6067

 

What is/are your favorite holiday dish(es)?

“I like spins on classic dishes, not too far from those classic flavors. Everyone loves stuffing; I love stuffing too. My very favorite is a savory bread pudding, with a custard base. It has a great consistency.”

Secret ingredient?

“I like to put gruyere cheese in mine.”

Served with?

“Chanterelle mushrooms with butternut squash, steak or braised brisket or lamb chop.”

Pairs well with certain wine or beer?

“With the meat above, a Syrah.”

What is a common mistake people make when cooking this dish and how can they fix it?

“The trick is once you put bread pudding together, ignore it in the fridge for 24 hours before baking to soak. It gives you an amazing consistency throughout, and it is easy to cut and reheat.”

What are you serving at your restaurant for Christmas?

“We are doing a ‘Christmas-to-go’ dinner this year. We did it years ago, and it was popular. Our two options are: roasted, glazed game hen or braised briquette, with starches and vegetable sides. They are individually packaged and precooked. It has been surprising the past few years how many people don’t want to cook. We will be taking orders for that up to a week before Christmas, for pick up on Christmas Eve.”

 

02.24.FOOD.dustinfarleyportersDustin Farley
Chef
Porters – Dining at the Depot, 147 N Front Street, Medford
www.porterstrainstation.com
541.857.1910

 

What is/are your favorite holiday dish(es)?

“Roasted Brussel sprouts with rendered bacon.”

Secret ingredient?

“A maple/mustard glaze—stone ground mustard and A grade Dijon”

Served with?

“Spiraled ham or roast beef”

Pairs well with certain wine or beer?

“A nice pilsner”

What is a common mistake people make when cooking this dish and how can they fix it?

“Blanch the Brussel sprouts for four minutes before roasting so they roast evenly and they come out tender and caramelized.”

What are you serving at your restaurant for Christmas?

“We are open Christmas eve, closed on Christmas day. I haven’t thought that far ahead yet, but now that I have brought up the Brussel sprouts, we’ll have to make that.”

 

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