For the past week or so, we've been featuring the holiday food traditions of L.A. chefs. Today, we talk to Animal and Son of a Gun chef Jon Shook (who is expecting a wee babe in the spring -- mazel tov) about latkes, brisket, ham and casserole.
slgckgc via flickr Latkes
"I grew up in a Jewish household, so we always had potato latkes, my mom would always make brisket, you know with red wine sauce and ketchup? Which is delicious. It's funny because now we have a catering company and I use that same latke recipe a lot, as a delivery system for steak with Parmesan truffle fondue or whatever. When I was a kid we ate them with Mott's apple sauce, but now we make our own apple sauce with apples from the farmers market.More »
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Remi Lauvand, chef at the new downtown restaurant Le Ka, talks about his holiday traditions.
Courtesy Le Ka Chef Remi Lauvand
"I have some great friends who make sure I don't have to do too much during the holidays. I don't really want to spend the whole day cooking. We spend enough time in the kitchen where it is constantly crazy, so for the holidays we all relax and have a good time together.More »
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Sotto's Steve Samson tells us about his family's Christmas tortellini.
Anne Fishbein Sotto's Steve Samson
"My mom is from Bologna so practically every special occasion meal, especially Christmas Day and Easter Sunday, is centered around tortellini. It's become a family tradition for everyone to help nonna as she rolls out, fills and forms the little stuffed pastas. This becomes a source of entertainment when eating, as the kids like to guess who made each tortellino, i.e. 'this one's ugly, grampy must have made it.'More »
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, we talk to Border Grill's Mary Sue Milliken about her December traditions.
Fortune Live Media via flickr Mary Sue Milliken at a food event earlier this year
"It can't be December without my stollen -- a fantastic buttery yeast dough studded with the best Farmer's Market dry fruit (cognac infused) and toasted nuts.
"I also MUST make my mom's best cookies: Shokoladen Pletchen (bitter chocolate and almonds ground then folded into meringue).More »
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Providence's Michael Cimarusti tells us about his Thanksgiving and Christmas traditions.
A. Scattergood Michael Cimarusti
"Thanksgiving is my holiday of choice. This year we had twenty for dinner. The feast began on Tuesday with a pig roast in the Caha China that my wife got me for my birthday.More »
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Tar and Roses' Andrew Kirschner tells us about his Hannukah and Thanksgiving traditions.
Anne Fishbein Tar & Roses chef Andrew Kirschner.
"Being that I am Jewish, I lean to towards Hannukah inspired treats. This year, I made some killer horseradish and leek latkas with apple chuntney, a beautiful brisket with chanterelle mushrooms, and some of my grandmother noodle kugel for dessert!More »
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, The Hungry Cat's David Lentz tells us about his traditions with his wife, chef Suzanne Goin.
ZapTheDingbat via flickr Yorkshire pudding is one of Lentz's Christmas food traditions
"For Christmas eve, Suzanne and I have had a great tradition of going for lunch at Spago. I think we've been doing it for the last 10 years. Normally we go around 1 p.m., it's very festive on the patio (although I haven't been since remodel). Great people watching. They are very generous at Spago and normally we start with rose champagne, followed by a never ending assortment of canapés. Having the chef cook for you is always a good decision. The service is great and I always feel as though my champagne glass is bottomless.More »
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Sotto's Zach Pollack tells us about his relationship with brisket.
Anne Fishbein Zach Pollack
"Growing up a reformed Jew in West Los Angeles, I developed a relationship with brisket around the same time that I developed a relationship with food, which is to say, when I was weaned from the jarred purees that sustain babies and began to eat what is today known simply as: food. My earliest memories of food are memories of brisket. Yet to say that I had a relationship with brisket at a young age is not to say I had an affection for it. It was more something we made -- and ate -- out of traditional obligation than something we legitimately enjoyed. Sure, some years it would be more dry and other years it would be less, but it was always, ALWAYS, dry.More »
This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Canelé's Corina Weibel tells us about her holiday pig roast.
A. Scattergood Chef Corina Weibel of Canelé
"We have a couple of different holiday traditions. I guess it depends on our mood. Us being the flock of orphans that find ourselves in L.A. with little immediate family, although relatives are welcome and are often involved. But always a motley and ever changing crew.
"We roast a whole pig in La Caja China. Once you get the pig it's a no brainer. The Caja China cooks the pig with very little involvement from ourselves. The hardest part is procuring a juicy young pig (not too hard if you know a farmer). Once we get the pig we marinate it over night in a cooler, between trash bags full of ice. We make the marinade of things that we love ... garlic, fennel seed, fennel fronds, orange zest, lemon lest, garlic, thyme, parsley, chili. We rub that into the pig ... really we massage it into the pig. It smells good.More »