DINING OUT FOR CHRISTMAS EVE

Nine local restaurants are serving up an elegant holiday experience

by kristen schrum

Christmas Eve dinner is widely recognized as a time for families to gather round a delicious meal and relax before the whirlwind of Christmas Day festivities begin. It’s a chance to reflect on what makes the holidays special: tables decorated in garland, Christmas crackers, family, friends and, of course, amazing food.

But what might make your Christmas Eve dinner even more enjoyable is if you don’t have to prepare it. As luck would have it, some of the Triangle’s most celebrated chefs have done the work for you. Here are the delicious details on where to dine out for an exquisite Christmas Eve dinner. Bonus: Some of these chefs have also provided recipes for those of you who desire to make your own Christmas Eve dinner.

Call the restaurants or visit their websites to reserve a table. But don’t hesitate! Reservations fill up quickly at these establishments.

PLATES NEIGHBORHOOD KITCHEN

301 Glenwood Avenue, Suite 100, Raleigh 919.828.0018 | plateskitchen.com Plates Neighborhood Kitchen offers a Christmas Eve dinner created by Chef David Mitchell you can enjoy any time before 7:30 p.m. In years past, Plates has offered herb-rubbed prime rib, confit duck and succulent mountain trout. The warm and festive atmosphere provides an intimate setting for friends and loved ones. Want to take the feast home with you? Plates’ Christmas package feeds six to eight. Enjoy a roast turkey breast and leg confit dresses with warm gravy and sides such as fresh, roasted vegetables and Union Special baguettes with house butter. For dine-in or takeout dessert, be sure to indulge in Mitchell’s famous Figgy Pudding.

PHOTOS BY BRUCE DEBOER

CHEF DAVID MITCHELL’S FIGGY PUDDING

(MAY ALSO BE MADE WITH DATES, AS PICTURED HERE) Preparation time: Less than 30 minutes | Cooking time: 30–60 minutes | Serves 6

PUDDING INGREDIENTS 5 ounces of figs or dates, chopped 9 fluid ounces of hot water 1 teaspoon of baking soda 2¼ ounces of butter, softened 2¼ ounces of caster sugar 2 free-range eggs 5 ounces of self-rising flour

TOFFEE SAUCE INGREDIENTS 7 ounces of butter 14 ounces of brown sugar 1 vanilla pod, split 9 fluid ounces of double cream DIRECTIONS Preheat the oven to 370 degrees. Mix the figs, baking soda and water together in a bowl and leave the mixture to soak for 10 minutes. In a clean bowl, cream the butter and sugar together until light and fluffy. Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in. Still stirring, gradually add the flour, then add the date mixture. Pour the mixture into an 8-inch square cake tin. Place the tin in the oven and bake for 35–40 minutes, or until cooked through. To make the sauce, melt the butter in a thick-bottomed pan over medium heat. Add the brown sugar, cream, and the seeds from the vanilla pod and stir well. Simmer for 5 minutes. To serve, cut out a portion of the pudding onto a plate and pour the hot toffee sauce over it. Top with a dollop of fresh whipped cream.

3460 Ten Ten Road, Cary 919.267.6011 | chefspalette.net Chef’s Palette’s warm and friendly atmosphere offers a Christmas Eve dinner that is both a family-oriented and fine-dining experience all at once. The land-and-sea restaurant typically features a menu with home-cooked flair. The Christmas Eve menu features an eclectic array of appetizers, salads and entrees. Elevated comfort foods such as creamy shrimp and grits are enjoyed alongside pan-seared scallops, chicken Francese, steak frites and other all-American classics. For dessert, enjoy creme brûlée, pumpkin bread pudding and Chef Ryan Summer’s famous chocolate Oreo pie. In addition to a dine-in experience, Chef’s Palette is also offering a pickup option for its Christmas Eve dinner.

CHEF RYAN SUMMERS’ HERBES DE PROVENCE–MARINATED LAMB RACK WITH BALSAMIC RED WINE REDUCTION Serves 3–4

INGREDIENTS 2 racks of lamb Herb marinade Balsamic red wine reduction

DIRECTIONS Combine the herb marinade ingredients into a large bowl and mix well. Cut up two racks of lamb into 2–3 bone portions. Add the lamb to the bowl, coating each piece well with the marinade. Cover and marinate the lamb in the refrigerator for 24–36 hours. Grill the lamb until the meat reaches a temperature of 130 degrees. Let the meat rest for 5–10 minutes before serving with the red wine reduction, either on top of the lamb or on the side as a dipping sauce. HERB MARINADE INGREDIENTS 1 large shallot, minced 5 garlic cloves, minced 3 sprigs of rosemary, chopped ¼ cup of mint, chopped 1/3 cup of herbes de Provence (can be purchased at most grocery stores) 1 cup of extra virgin olive oil

BALSAMIC RED WINE REDUCTION INGREDIENTS Half a bottle of red wine 1½ cups of balsamic vinegar Shallots, mint and rosemary, to taste Veal demi-glace or beef bouillon, to add flavor and consistency ¼ cup of honey 2 tablespoons of butter BALSAMIC RED WINE REDUCTION DIRECTIONS Sweat the shallots. Deglaze with wine, balsamic and veal demi-glace or beef bouillon. Add the mint and rosemary, then reduce the mixture by half. Add in the honey and butter. Strain the mixture and then serve the sauce on top of the lamb or on the side as a dipping sauce.

Chef’s Tip: Serve the lamb and sauce with two bunches of broccolini. Blanch the broccolini, then cook it lightly in 3 tablespoons of butter with garlic, shallots and chicken stock, to taste. Serve all of the above with Israeli couscous with sautéed fresh tomato, olives and basil.

HERONS AT THE UMSTEAD HOTEL AND SPA

100 Woodland Pond Drive, Cary 919.447.4000 theumstead.com/dining/herons

Herons at the Umstead Hotel and Spa offers an elegant, romantic Christmas Eve dinner every year with a seasonal menu accompanied by a vast list of wines and spirits. Previously, the restaurant has offered a four-course experience featuring a roast duck beside pickled quince and caramelized sweet potato, and a stunning steakhouse filet served with potato butter* (recipe below), broccoli and sunchoke relish. Enjoy Herons’ five-star cuisine surrounded by the restaurant’s aesthetic private art collection and intimate, polished wood interior.

CHEF STEVEN D. GREENE’S CHESTNUT SOUP

INGREDIENTS

2 quarts of fresh chestnuts 2 quarts of frozen chestnuts 3 onions, peeled and sliced .75 liters of Madeira 2 bacon strips ¼ pound of butter 1 quart of milk Chicken stock

DIRECTIONS

Add the bacon to a large braising pot and render. Lightly caramelize the onions, then add the chestnuts and “truffles,” which are optional. Deglaze with the Madeira. Reduce the wine by half. Add double the volume of chestnuts worth of chicken stock and simmer until the nuts are tender. Blend with cold butter and pass through a chinois. Season with salt.

*To make the potato butter mentioned in the bottom right paragraph, peel and quarter 2–3 Yukon gold potatoes. Add them to cool filtered water with 3 grams of salt. Boil the potatoes until they are tender. While the potatoes cool, warm up 25 grams of heavy cream and ensure that you have 170 grams of soft plugra butter at room temperature. Strain the potatoes and put them through a potato ricer or a China cap. Whisk the riced potatoes with warm cream and butter in a mixing bowl. Add 3 additional grams of salt. For extra refinement, strain once more through a fine chinois.

PHOTOS BY BRUCE DEBOER

5160 Sunset Lake Road, #101, Apex 984.229.7480 | osteriag.com For a family-oriented Christmas Eve dinner, try Osteria G’s authentic Italian comfort food. Feel the holiday spirit as you sit near the dining room’s Christmas tree adorned with rustic, homey ornaments. Osteria G’s Christmas Eve specials include a seasonal pasta dish incorporating fresh, wintry ingredients inspired by the holidays, as well as other Italian classics featuring a Christmas twist. In the past, the restaurant has offered surf and turf with a béarnaise sauce, a slow-roasted herb stuffed porchetta and a rotating array of Tuscan wines, including a flavorful Montepulciano.

FOUR CHEFS FOR THE PRICE OF ONE: THE CHEFS OF OSTERIA G ARE (LEFT TO RIGHT) MANNY LOZANO, JOSEPH REINIS, JOSH HEINZ AND KYLE HAYS.

OSTERIA G’S WINTER SPICED POT DE CREME Serves 8

INGREDIENTS 1 quart of heavy cream 1 tablespoon of vanilla paste 8 egg yolks 2 whole eggs 220 grams of granulated sugar Pinch of salt 1 gram of cardamom 1 gram of nutmeg 20 grams of crushed cinnamon sticks 5 cloves

DIRECTIONS Boil the cream and vanilla paste. In a separate bowl, mix together all eggs, sugar, salt, cardamom, nutmeg, cinnamon and cloves. Slowly add the scalded cream to the egg mixture, whisking vigorously. Strain the mixture and fill eight 6-ounce ramekins. Arrange the ramekins in a pan and fill the pan with boiling water halfway up the outside of the ramekins. Bake at 280 degrees until the mixture sets (when the amount that jiggles is the diameter of a nickel). Cool and serve.

PHOTOS BY ALISHA CLEVELAND PHOTOGRAPHY

326 Hillsborough Street, Raleigh 919.881.8333 | tavernaagora.com Taverna Agora offers a quaint, family-oriented Christmas Eve experience, where diners can enjoy the tastes of Greece inside a charming, picturesque dining room. The familiar blue and white table coverings, ceramic pottery and rich images of the Mediterranean coasts will transport you to the Greek Isles while you enjoy a three-course Christmas Eve dinner. In the past, Taverna Agora has offered a 12-ounce ribeye and Astakos grilled lobster tail paired with imported Greek wines or hand-crafted cocktails. The restaurant embodies Greek gathering tavernas and encourages a serene, communal atmosphere where friends and families can gather to enjoy a meal without stress.

PHOTOS BY MASH PHOTOGRAPHY

CHEF SPYROS SKELLAS’ GREEK CHRISTMAS LAMB IN PARCHMENT PAPER Serves 8

INGREDIENTS 1 8-ounce lamb leg, bone-out 8 ounces of kefalotiri (saganaki) cheese, shredded 4 medium-sized carrots, shredded 2 ounces of pine nuts, toasted 4 cloves of garlic 3 ounces of olive oil 1 teaspoon of pink whole peppercorn 3–4 branches of fresh thyme 1–2 teaspoons of oregano 2–3 branches of fresh rosemary 2 pounds of potatoes, peeled Salt, to taste Pepper, to taste

DIRECTIONS Preheat the oven to 375 degrees. Wash and dry the meat. Toast the pine nuts without oil. In a large mixing bowl, add the shredded carrots, kefalotiri cheese, pine nuts, salt, pepper and oregano. Place the meat on a large piece of parchment paper. Rub it with salt, pepper and oregano. Make small incisions and tuck in pieces of garlic, some of the carrot and the cheese mixture. Use the remaining mix to cover the meat, then add the pink peppercorn and drizzle it with olive oil. Roll the meat into a firm roll and secure it with string or baker’s twine. In a large mixing bowl, add the potato wedges and season them with salt, pepper and oregano. Place the meat roll at the center of the parchment paper and distribute the potatoes all around it. Add the herbs. Wrap everything and tie the parchment paper with some string or baker’s twine. Dampen the paper and put it in the oven on a pan. Cook for about 2 hours. VIDRIO 500 GLENWOOD AVENUE, SUITE 100, RALEIGH Enjoy a beautiful collection of glass-blown decor, Mediterranean tiled walls and an incredibly vibrant menu at Vidrio for Christmas Eve. With an emphasis on the communal nature of dining, Chef Saif Rahman brings patrons together through a rich array of fresh fish, roasted meats and seasonal ingredients all cooked in the purest olive oil imported from Greece. Vidrio’s Christmas Eve menu offers limited but elevated cuisine highlighting his talented kitchen staff’s creativity. Enjoy shareable entrees such as duck á l’orange, slow-roasted pork and lamb tagine, all served with their own Mediterranean twist. Make a Christmas Eve reservation at vidrioraleigh.com or by calling 919.803.6033.

A’VERDE COCINA + TEQUILA LIBRARY 2300 WALNUT STREET, CARY Experience a vivacious, lively atmosphere this holiday season at a’Verde Cocina + Tequila Library in Cary, where Top Chef alum Katsuji Tanabe takes a creative approach to Mexican fare. His trendy menu features fresh North Carolina ingredients and incorporates them into entrées that reflect the latest culinary trends. Choose from familiar dishes with an avant-garde twist: adobo marinated meat and sizzling vegetables, for example. Reserve a table for Christmas Eve at averdecary.com or by calling 984.200.3469.

THE PEAK ON SALEM 126 N. SALEM STREET, APEX Enjoy Christmas Eve right in the middle of historic, festively decorated downtown Apex at The Peak on Salem. The restaurant’s gorgeous lacquered bar, and brick and marble accents envelop diners in a cozy, upscale ambience, where prime cuts of steak and fine wines serve as the centerpiece for an amazing culinary experience created by Chef Steve Zanini. The restaurant has offered a traditional three-course Christmas Eve dinner in the past, during which customers enjoyed twice-buttered cornbread and fresh salad alongside herb-roasted pork loin or prime rib entrées. Settle in and order a craft cocktail while enjoying an elevated, yet relaxed scene. Make a reservation at thepeakonsalem.com or by calling 919.446.6060.

LUCKY 32 SOUTHERN KITCHEN 7307 TRYON ROAD, CARY For a Southern-inspired Christmas Eve meal, head over to Lucky 32 Southern Kitchen, where Chef Dan Hoskins serves up delicious comfort food rendered with an array of local ingredients. From fried green tomatoes to Cheerwine-braised short ribs, Lucky 32 Southern Kitchen offers every Southerner’s dream meal with a farm-to-table twist. Enjoy your favorite dishes in the restaurant’s beautiful garden patio or modern-chic dining room. Make a Christmas Eve reservation at lucky32.com.