STM82214 Jan Newsletter P2_STM82214 January Newsletter | Page 9

LETTER FROM THE CHEF
What did you cook for Christmas dinner?
You thought you were bad at Thanksgiving? That feast
is really just the amuse bouche to all the holiday eating
that goes down at the end of the year. After all, the
month of December is pretty much filled with events
where we stuff our face. And let’s face it, all the holiday
parties, festive happy hours, appetizer-fueled functions
and events, and awkward office parties with little plates
full of sweet and savory treats all lead up to the main
event -- Christmas dinner. Here, set on the table, we
look forward to seeing our old pals like ham, stuffing,
mashed potatoes with gravy, sweet glazed veggies,
tangy cranberry sauce, and all the pies and cookies
you can manage to squeeze in. But while these may be
staple Christmas dishes across the states, you can find
others around the world tucking into some different
eats to celebrate the holidays. So I asked some of my
foreign friends what they are cooking for dinner.
The UK
Possibly considered the most quintessential of
all Christmas meals is the spread found atop the
decorative red, green, and gold tablecloths in the
UK. Unsurprisingly, it’s not that much different than
what you’ll find on plates across the US, with staples
like roasted or mashed potatoes with gravy, stuffing,
roasted root veggies, cranberry sauce, and Brussels
sprouts — but there are a few minor, yet noticeable,
differences. Instead of a traditional Christmas ham, the
Brits traditionally serve up a roasted bird like turkey,
goose, or pheasant, and pigs in a blanket (in England
this is a sausage wrapped in bacon) make regular
appearances, as do meat pies, Christmas pudding
(plum pudding), and the disturbingly textured bread
sauce.
Germany
Since Santa Claus is from Germany, it’s a little
disturbing to find venison on the Christmas dinner
menu here, though carp and roasted goose are
actually much more common. If you see goose, it’s
probably stuffed with various things like apples, plums,
chestnuts, onions — you might even find meat inside
the meat via some savory mince meat stuffing. Sides
often include German-style dumplings called Klöße,
that are made from either potatoes or bread, slow-
cooked red and green cabbage, and of course stollen,
a dense fruitcake with nuts and dried fruit and a snow-
like sprinkling of powdered sugar on top. Depending
on whether you’re
dining in the north or
Bavaria, you may also
spot creamed or pickled
herring, Weisswurst,
and decorative Christmas
biscuits called Springerle.
Italy
While most of Europe and America are noshing on
juicy oven-roasted meats, Italy looks to the sea for
Christmas Eve dinner. Also known as The Vigil, this
mostly Southern Italian tradition was born out of the
common religious practice of abstaining from milk
and meat dishes on the eve of certain holidays. As the
name suggests, seven different types of seafood dishes
cover the table, from clams, cod, and calamari to
shrimp, smelt, and scallops; oysters, octopus, and snails
also make appearances. Not into seafood? Don’t fret,
there are also generous sides of pastas and veggies —
and, of course, wine. It’s Italy, after all.
Fiji
Even the tiny and remote island of Fiji has its own
unique way of dressing the Christmas table with a
special feast. Here, you’re likely to chow down on
hearty island fare like garlic-spiced and stuffed chicken,
fish in banana leaves, and a tasty pork dish cooked in
an underground hot stone oven. There’s also boiled
cassava (what we know as tapioca root) and a spiced
mutton dish that’s wrapped in a large leaf and cooked
in a coconut cream sauce.
France
Like Italy, France chooses to look beyond land for most
of its traditional Christmas dishes. The seafood-heavy
menu makes for no poor man’s meal, with typical
dishes that include high-class shellfish like lobster,
oysters, and scallops (the latter are baked and served
atop their own shells). The French Christmas spread
also includes an assortment of cheeses, crepes, and
fruit — and what’s a holiday celebration in France
without a little foie gras? And let’s not forget the famed
buche de Noel, a delicious chocolate cake in the shape
of a log, often topped with a sprig of holly.
Eric Fritsche
Executive Chef
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