“The holiday season is upon us again, and what with all the hullabaloo of the season (running around getting groceries, going shopping) it’s easy to forget that these are holidays to give thanks and to appreciate those around us. So in the vein of “know thy neighbor,” we’re featuring traditional holiday food from local restaurants.

Chef Roberto Lopez cooked up a traditional Latino Christmas dish (offered at Joe’s Cafe for the holidays), Savoy offered their traditional Anglo dish; a beautiful Sweet Potatoes Gratin, and Spiritland Bistro was kind enough to share their organic experience with us as well! Hope you enjoy, and happy holidays!”


Chef Roberto Lopez of Joe’s Cafe
Offers up a Latino Style Holiday Feast

Tamales Verde De Pollo
6 Serrano chilies
1 1/2 lbs. tomatillo (husks removed)
2 garlic cloves
1/2 cup chicken stock or water
1/2 cup cilantro
1/4 cup onion (diced or chopped)
3 cups chicken (cooked and shredded)
2 tsp oil
1 pack of corn husk (soak in water for one hour, then let dry)
6 cups of prepared masa harina

Cook chilies in a saucepan of boiling water for six minutes, then add tomatillos and cook for an additional four more minutes. Drain and transfer to a blender. Add garlic and chicken stock to the blender. Puree until smooth. Add cilantro and process briefly.

In a sauce pan, heat the oil and add the onion. Sauté until transparent. Add the tomatillo puree to the onion and cook over high heat for ten minutes.
Add the chicken. Cover and heat for five minutes on low heat.
Add salt to taste (if the mixture is too thick, thin with a little chicken stock or water).

Spread out a cornhusk onto a plate, then place 1 1/2 tablespoon of masa on it. Spread the masa evenly so that it covers a 2 by 3 inch square, leaving only a 1 inch border on all sides. Place 2 tablespoons of the chicken mixture on top of the masa. Roll up the husk lengthwise and fold up at the bottom. Set tamales upright in your steamer basket. As soon as the water in your steamer comes to a boil, lower the heat and cover for one hour or until the masa does not stick to the husk when unrolled.

Unwrap tamale and serve. Feeds about 24. Enjoy!


Dulce De Camote:
2 lbs. yams (wash and peel)
1/2 lbs. Pilonsillo (Mexican brown sugar)
1 lbs. melted butter
1/4 cup cinnamon
1/4 cup water

Place yams, brown sugar, butter and cinnamon into a large bowl. Mix well. Place mixture into a baking dish and cover. Cook at 375 F or until the yams are tender. Remove from the oven and allow plate to cool to room temperature before serving. Use a spoon or ladle to drizzle juice over the top of the yams and enjoy!


Tamales De Dulce
1 1/2 cup crushed pineapple in juice
1/2 teaspoon salt
1 tablespoon cinnamon
1 1/2 cup of sugar
2/3 cup chopped pecans
1/2 cup raisins
6 cups masa harina
1 pack of corn husks

Soak the unwrapped corn husks in hot water for about one hour, until soft. Then drain and shake dry.

To prepare the masa, mix masa harina in a large bowl with water while stirring. Add oil and spices if desired. Mix well before adding the pineapple, cinnamon, sugar, pecans and raisins.

Spread-out a cornhusk onto a plate. Put 1 1/2 tablespoon of masa onto corn husk. Spread masa evenly, so there is a two-by-three inch square on the husk, leaving a one inch border on all sides. Place 2 tablespoons of the chicken mixture on top of the masa. Roll the husk up lengthwise fold up the bottom.

Set tamales upright in your steamer basket. As soon as the water in your steamer comes to boil lower the heat cover for one hour or until the masa does not stick to the husk when unrolled. Unwrap tamale and serve.
Makes roughly 24 tamales.


Savoy Boasts Traditional American
Holiday Fare by Chef Oscar Garcia

Sweet Potatoes Gratin
2 medium organic sweet potatoes (approx 3 # total)
3 tbspns heavy cream
1 tbsp organic maple syrup
1/2 cup Monterey jack cheese
1 tsp sea salt
2 tbsp Panko bread crumbs

Peel yams, then slice very thinly on a mandolin slicer. You may also use the slicer cut on a grater. Toss in a bowl with cream, syrup, sea salt and cheese. Pack into an oiled cake pan. Cover with plastic wrap, then tin foil. Bake at 350 for 45 minutes. Lightly sprinkle with Panko bread crumbs and brown for an additional 5 minutes. Serves 4-6 people.


Spiritland Bistro Boasts Organic Meal
for the Holidays by Chef Joel Koch

Eggplant Tangine
3/4 teaspoon ginger
1/4 teaspoon saffron
2-3 cloves of garlic
2-3 cinnamon sticks
1 teaspoon nutmeg
3 cups dried eggplant
1 cup dried yellow onion
1/4 cup toasted almonds
1/4 cup honey
1/4 cup chopped dates
10 Roma tomatoes
2 cups Garbanzo beans

Sauté yellow onions
and garlic
Add eggplant into sauté, stir.
Add tomatoes, stir for
30 seconds.
Add remaining ingredients.
Makes about 8 servings.