Engel, chef and owner, Pastiche Bistro & Wine Bar
Engelís German Potato Torte. I asked for the recipe once, and she
refused; she only gave recipes to her daughters. My aunt gave it to
me, so I make it every now and again, and it reminds me where I come
from. There is nothing better than food made by and shared with family
Miguel, leading artist, "The Nutcracker"
always reminds me of being home for the holidays. Itís an almond
paste made with honey that we eat in Spain for Christmas. My family
sends me packages of it over the holidays. They send so much that I
still have some in my fridge in summertime."
executive chef, Lake Park Bistro and Bacchus
and matzo ball soup. My grandmother made it, my mother made it and now
my wife makes it. A good Jewish chicken soup is easy to come by, but a
great one is not. A rich broth, light, fluffy matzo balls, the aroma,
a little shredded chicken meat from the chicken that was used to make
the broth, some carrots Ö delicious."
Teague, leading artist, "The Nutcracker"
shortbread cookies always makes me think of my grandmother. She made
her cookies with berry sugar from Canada. Itís really fine. My mom
and aunt now make them every Christmas. Theyíre not quite like
grandmaís, but they get better ever year."
executive pastry chef, SURG Restaurant Group
up, my holiday season kicked off with a handful of oyster
crackers. My grandma had perfected the recipe for ranch flavored
crackers, and it wasnít a holiday until they arrived. She
eventually trained me to make them. The flavor is more indicative
of holiday arrival to me than the familiar scent of a freshly
decorated Christmas tree."
Ferreira, artist, "The Nutcracker"
grilled or barbecued sirloin reminds me of being back home in Rio de
Janeiro. Every Sunday, my family used to get together to grill meat
and watch the big soccer game. Itís not tied to any specific
holiday, but it reminds me of being with my family."
executive chef, Ristorante Bartolotta
think of traditional food from Oaxaca where Iím from, such as black,
green and yellow mole sauces. My wife is not from the same state but
sheís traveled there before to meet my family, and she ended up
loving the food herself and learning how to make some of the dishes.
Now she makes them for me here!"
Hovhannisyan, leading artist, "The Nutcracker"
broth made from cowsí feet, called khash. Whenever we had a special
occasion, it was a family tradition that very early the following
morning we would all sit at the very long table and eat this dish.
This was one of my favorite dishes, served with salt, freshly pressed
garlic and a handful of our traditional bread, lavash."
executive chef, Wolf Peach
up, one of the few things my parents made from scratch was chopped
liver. My brother and I were the only 6- and 7-year-olds on the block
excited about eating chicken livers. We would make this dish every
year for our family holiday party at my cousinís house. Iíve taken
over and kept the tradition, making the same recipe with a few of my
executive chef, HoM Woodfired Grill
cookies. There are literally dozens of varieties; perhaps the biggest
standout is her gooey butter cookies. I think weíve gotten pretty
close to replicating the recipe, but Iíll always cherish diving into
a plateful of the originals by the fire on Christmas Eve."