"We source from our local farmers whenever possible, and our menu offerings follow the farmers. "We really focus on quality first, as well as seasonal foods," Sotelo says. The restaurant sits on 22 acres that are transformed during the holiday season with thousands of lights, turning the surroundings into a magnificent winter wonderland. Caviar, lobster, gold leaf and other seasonal favorites-such as vegetable ashes-bring out the essence of Christmas. During the holidays, Chef Billy likes to make menu offerings as festive as possible. Bake strata for one hour or until puffed in the middle and thermometer inserted reads at least 165 degrees.Īllow to cool for 10 minutes, scoop out portions with a large spoon and enjoy an easy Christmas breakfast! īilly Sotelo is the executive chef at La Caille for now going on eight years. On Christmas morning, preheat oven to 350º. Refrigerate overnight or at least six hours. Pour into the prepared pan and cover with foil. Fold in sausage, shallots, cheese, parsley and cubed bread.
Whisk in milk and heavy cream, mustard, salt, pepper, nutmeg and oregano. Sauté until sausage is thoroughly heated and shallots are caramelized. In a sauté pan, heat butter until melted and add sausage and shallots. It doesn't taste rushed-and you have more time to spend with family."Ĭozy interiors with roaring fireplaces, twinkling Christmas trees and strands of garland are sure to enhance your holiday dining experience at The Lakehouse.ġ pound Italian sausage, blanched and sliced Then everyone has breakfast right away, and it's delicious. "They don't want to sit and wait for breakfast, so when you make this strata, you just pop it in the oven (for 45 minutes). "I have kids, and on Christmas morning, they want to get right to it," Stanger says. Mincemeat pie is a labor of love for Chef Tamara, and the traditional Utah favorite, funeral potatoes, will make an appearance on the menu.Īt home, Christmas morning boasts a food tradition that Stanger started 15 years ago. Tamara Stanger, the culinary artist behind the food at The Lakehouse at Deer Creek, conveys her passion for history as a way to incorporate native ingredients into her unique dishes she refers to as "Utah heritage cuisine." For the holidays, you'll find new cocktails such as mulled wine, homemade eggnog and hot toddies. Executive chef Tamara Stanger is the culinary artist at The Lakehouse at Deer Creek.Go ahead and give yourself the gift of delectable comfort food. They can impress a crowd-or just yourself. Whether entertaining others or just curling up at home, it's nice to have easy dining ideas up your sleeve, and most of the recipes that follow are decidedly simple to make. Score something sparkly to wear at the company party. In this hectic month, stress levels are at all-time high: Buy this or that. From a breakfast casserole to succulent sides and a festive wassail, the dishes are all about warmth and comfort-totally apropos of a season that surely will bring some of the white stuff in time for the holidays. Cook and Carolyn Campbell checked in with local chefs about their holiday traditions as well as their favorite seasonal dishes. You create your own traditions.ĭevour Utah food writers Aimee L. 25 meal.Īs such, there are few culinary absolutes when celebrating December holidays such as Christmas, Hanukkah, Kwanzaa and winter solstice. Those who don't celebrate Christmas might tell you that Chinese food is a favorite Dec. For example, are you a ham family-or turkey? Or tofurky? Maybe a standing rib roast or beef Wellington are your pièces de résistance? Or, perhaps you mark the occasion with the Feast of the Seven Fishes? Others will proudly serve oysters Rockefeller or even lutefisk. Each of us has our own cherished yuletide menu.
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