For all those who love to cook, eat, and entertain, the holidays are a time for stepping it up in the kitchen, for elevating traditional holiday menu items and testing out ambitious new recipes. Food and drink are a primary way that we show care for one another and how we welcome friends and family into our home.
In my own family, holiday food traditions include Christmas Eve crabcakes, quiche on Christmas morning, and homebaked pies and cookies. I am also a fan of all kinds of cheese and charcuterie, with baked brie smothered with caramelized onions and shrimp cocktail at the top of my list.
This year, we consulted with the experts at Baltimore-based Classic Catering for inspiration for a holiday meal. We asked about food traditions and flavors, specifically a menu that marries old and new to create a memorable experience that feels special, but not too fussy, to share with our readers.
The concept for this meal came out of the Classic Catering newsletter, in a series of featuring culinary team members’ favorite passed down kitchen tools, and how those items impacted each chef. It’s this aspect of storytelling that inspired this meal, where our memories form the basis for new experiences.
According to Harriet Dopkin and Lisa Pomroy of Classic Catering, “The holiday season is a magical time when cherished traditions intertwine with the joy of new family members and guests and the different perspectives and culinary history that are added to the occasion. Gathering at the table and pausing to appreciate one another is always the best gift.”
As culinarians and passionate hospitality people, the team at Classic Catering jumped on the opportunity to celebrate this moment with “festive favorites, sometimes unchanged for generations, sometimes reimagined and often introduced by our evolving network of our chefs, friends, purveyors and family. Our art might be but a fleeting moment of colors, textures, flavors and stories, but we are gratified knowing that the memories which they create are priceless.”
We hope you enjoy these mouth-watering photos of the following holiday menu from Classic Catering:
* Gnocchi skewers with a fontina bereber spice fondue and focaccia crumbles
* Maine lobster croquettes with absinthe mustard aioli
* Bonita sweet potato latke with whitefish mousse, Persian cucumber and caperberry relish
* Tricolor beet lollipop, saba miso glaze
* Vadouvan braised lamb “pop tart” firefly farm chevre, chives, chive oil
* Chocolate hazelnut tart
* Gingerbread & strawberry macarons
Happy holidays, everyone, from the team at BmoreArt and Classic Catering!! Bonus: cook book recomendations from Harried Dopkin at the end…