The holiday season is synonymous with gatherings, festivities, and, of course, delicious food. Chef Joanne, the culinary maestro behind 2BHospitality, graciously shares her tried-and-true tips, tricks, and favorite recipes to ensure your holiday feasts are nothing short of spectacular.

Mastering the Art of Holiday Planning

Chef Joanne begins her culinary journey with a stern piece of advice: never experiment with new recipes during the holidays unless you’ve perfected them in advance. Epic failure, she insists, is not an option. Instead, she advocates for the three Ps: Plan, Practice, and Perform.

“Start planning early,” Chef Joanne recommends. She delves into extensive research on the cuisine of a specific country or region for each holiday, adding a touch of global flair to her Christmas Eve celebrations. With a tradition of exploring a new culinary focus every year—(although truth be told she does love repeating treasured favorites including French and Greek dishes)—she emphasizes the importance of practicing recipes throughout December, ensuring a flawless performance on the big day.

Chef Joanne’s Personal Favorites

Chef Joanne’s most cherished holiday recipes range from a decadent Foie Gras poutine to her delightful combination of roasted sweet potato slices with caramelized apples and Streusel crumbs, showcasing a repertoire with a perfect balance of indulgence and comfort. Other favorites include Dauphinoise potatoes, crispy roasted garlic crusted pork roast, fondant potatoes, and her timeless grilled asparagus with béarnaise sauce, as well as Greek favorites including Pastitsio and Galaktoboureko. Not to be overlooked are the sentimental fruit-filled soft sugar cookies she makes each year, a beloved memory from baking with her father.

Cooking for a Crowd: The Three Ps Revisited

Cooking for a large crowd requires meticulous planning, and Chef Joanne takes the three P’s strategy very seriously. A detailed menu, organized shopping, and labeling are essential elements of her preparation strategy, along with a defined timeline for preparation: shelf-stable and frozen ingredients are purchased at least three weeks in advance and stocks and soups are made and frozen at least two weeks before the event. Fresh ingredients are tackled three days before, with meticulous slicing, dicing, and preparation. Chef Joanne’s goal is to minimize last-minute chaos and allow hosts to enjoy the festivities alongside their guests.

Must-Have Tools for Holiday Cooking

Chef Joanne swears by tools that simplify the holiday cooking process. To maintain items hot, she recommends an electric griddle or multi-segmented warming trays. To keep cold items fresh and visually appealing, she suggests packing bowls in crushed ice, adding a touch of festivity with floral or pine sprigs.

Chef Joanne’s ultimate tool however, is meticulous planning. She also likes to invite friends to  contribute their favorite childhood dishes. Her philosophy is that this  not only adds variety to the feast but also allows her as the host to more calmly enjoy the holiday with loved ones, which after all, is the point. For a few of her favorite recipes please click here.

Greek Favorites

Pastitsio https://www.mygreekdish.com/recipe/pastitsio/

Galaktoboureko https://www.mygreekdish.com/recipe/galaktoboureko/

Chef’s Favorite Holiday Recipe