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A Chef's Christmas

November 4, 2024

1. CHEF HEATHER KING

A white plate with a steak on it on a table

Executive chef at SouthPark's Steak 48,

in Charlotte NC one of Charlotte's most sought-after reservations.


As a chef, Christmas is at the end of a really busy season so we like to keep it simple but love some of our traditions. On Christmas Eve in my family, every year we have oyster stew and champagne after I get home from work.

On Christmas Day, we get together with immediate family and keep it small and quaint. It starts with opening my stocking and every year I still get a navel orange, one tangerine two walnuts and a candy cane. It isn't Christmas without it! My favorite part is watching Home Alone on TBS.


As for cooking, we like mixing up the protein each year - some years we have prime rib, other years we do lobster and another year we do Tomahawk Ribeyes. Since it's such a hectic holiday, I tend to keep sides really easy just to have a chill day: mashed or baked potatoes, asparagus, yeast rolls and dessert.


SIMPLE TIP:

Salt and pepper is your friend. Don't over- think it, but many amateur home cooks don't season enough. A few people overseason which is equally bad. If you use Himalayan Pink Salt (or Kosher salt) it's pretty hard to over-season. Stay away from iodized salt because you can definitely oversalt with that.
A woman in a white chef 's coat is smiling for the camera.
A man wearing glasses and a chef 's jacket is smiling for the camera.

My favorite Christmas meal is Peppercorn Crusted Chateau- briand, Fig Mostarda, Roasted Brussels Sprouts, glazed with Pomegranate Molasses and finished with Parmigiano Reggiano. Chateaubriand is always my choice during the Holidays. 


Deliciously soft, juicy and flavorsome. It's not only easy to prepare but also incredibly versatile to pair with any flavors from sweet to savory or even spicy. I like to use some sharp, acidic flavor to level the richness and elevate the Chateaubriand. For the brussels sprouts, we hard roast them and toss them in a bowl with pomegranate molasses and Maldon salt, grate fresh parmesan cheese on top, and garnish with some pomegranate seeds.


TIP:

I use a simple rule on large cuts of meat -- "sear fast and hot, then slow roast." The main reason is to get a nice even brown color when searing, the more color, the more flavor! Then allow the cut to go into the oven and slowly bring up the tempera- ture. Usually, I take the chateaubriand out when it is 5°F below the desired doneness. Finally, always....always allow 15-20 minutes resting before slicing and serving.
A woman in a chef 's uniform is cutting a steak on a plate.

2. CHEF SUZY CASTELLOE

A plate of food with a spoon in it

Chef de Cuisine at the award-winning Charleston Grill who was mentored by Michelle Weaver


Christmas for me and my family does not typically center around the sit-down meal although preparing it has been my favorite part for the last several years. Spending time together, not stuck in the kitchen for hours, is the most important. Food is the best way for me to show my love of family and get to add a memorable touch to our holidays every year. Our family always does some sort of roast for Christmas. Typically beef but sometimes pork or chicken as well.


HOLIDAY RIB ROAST

Create a highly seasoned rub or marinade for the beef. I like lots of garlic, herbs, and even some horseradish. This is usually a large piece of meat so give plenty of time for the flavors to sink in and make sure you let the meat come to room temperature for an hour or so before starting your cook time.


HOLIDAY ACCOMPANIMENTS

VEGETABLES:

Roasted Cabbage with Garlic chili and parmesan (pictured) Charred cabbage is a great vegetable to add to any holiday meal. Cut the cabbage into wedges, I like to leave a small amount of the core intact to help keep the leaves together while cooking and serving, season the cabbage with a little chili flake, salt and pepper, and freshly grated parmesan. Roast in a hot oven until tender and nicely caramel- ized and the cheese is golden and crispy. To finish, drizzle with your favorite garlic chili crisp (either store-bought or homemade) and grate some more fresh parmesan over the top.


TIP:

Plan ahead and make a schedule to ensure you have plenty of time for family in between tasks in the kitchen. Also making a schedule for your oven times and temperatures needed will help with multitasking while in the kitchen.
A copper pot filled with rice and pomegranate seeds.
A white plate topped with steak and mashed potatoes

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