L
uxe Beat Magazine was lucky
to hear from acclaimed
Executive Chef Tim Keller.
He shares with us his views
on the holidays and treats
us to some of his favorite recipes.
When I think of past and future
holidays it’s the food that comes
to mind first. I’m sorry loved ones!
I love you, but I also LOVE my
Mother’s Christmas cinnamon rolls
and Aunt Roz’s Hanukkah Latkes.
Truly the holidays are about sharing.
Sharing this special time with
family and friends and enjoying
each other’s traditional culinary
delicacies. I suggest traveling and
sampling as many different holiday
foods as possible; each one is
historically significant and
fabulously delicious!!
I think that’s why I live like I’m
always on holiday; I love to share!
I believe most people who enjoy
the arts typically enjoy sharing.
Painters, composers, chefs and other
passionately creative friends all
share a common bond: We create to
share. The seasons and holiday spirit
enhance the creativity of artists
and chefs alike.
I write this article pertaining to
holiday foods and recipes as I look
out the window of my Oregon home
and gaze at the autumn rain. I nestle
down a little further into my chair
and think of the fondness I have for
this time of year. The time of year
when we’re hanging out in sweaters,
lighting toasty fires and opening
bottles of delicious red wine.
The Northern air is intoxicating, too!
Smell that (long slow inhale through
the nose); that’s the smell of Oregon
Forest and Pacific Ocean, loam and
wet straw. My mind instantly
visualizes culinary treasures
gathered by horseback, such as
pheasants, duck and geese, wild boar,
salmon and truffles. I think of a
spectacularly long buffet in a king’s
ballroom, where knights escort
princesses to a table lined with the
finest linens, silver goblets, bowls of
fresh fruits and the most exquisitely
prepared foods.
What is it about the changing leaves
and weather that curve our appetite
toward flavors of mushrooms, leeks
and fiddlehead ferns? We want to
cuddle with our foods, and comfort
foods are, well, comforting. We
begin to look forward to the holidays
and make our yearly plans. We
eagerly await the traditional dishes
from our families and inspired chefs
from around the globe.
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