Stepping Up Our Holiday "Game"

November 30, 2008 8:38 pm

$Behind the Burner: Stepping Up Our Holiday \$

After we arrived on location for our shoot at One if by Land, Two if by Sea, our crew reminisced about the anniversaries, engagements, birthdays and other romantic occasions they celebrated there. Yet we all decided that that this cozy townhouse would not be the backdrop for a starry-eyed rendezvous. Instead, we would enjoy the warmth of the ambiance to kick off the holiday season. As much as I relish traditional holiday fare like turkey, ham, steak and rack of lamb, I wanted to step out of my comfort zone and take my creativity to the next level.

Chef Craig Hopson discovered his culinary skills by working in kitchens so he'd have more time to surf the beaches of Australia. Who better to reinvent holiday meals with me than a man with such a sense of adventure? Thanks to Hopson, my friend Sharon Ambramzon and I had a true multicultural holiday experience with none other than partridge, pigeon and pomegranates!

When it came to revamping the conventional Yuletide dinner, Hopson really helped Sharon and me "step up our game."

If you're ready redefine gourmet traditions and wow your friends and family, add these birds to your menu: a succulent Grilled Scottish Wood Pigeon with Pistachio Aioli, Spinach and Pomegranate Vinaigrette, and Scottish Red Legged Partridge Foie Gras Sabayon with Cepes Mushrooms, Apple and Truffles. With our Featured Promotion from D'Artagnan, it's not about being cutting edge, but rather being simply delicious. Trust me, you'll be spreading the leftover pistachio aioli on your breakfast toast after your guests are long gone.

Divya Gugnani

One if by Land, Two if by Sea
17 Barrow Street
New York, NY 10014
212.255.8649