Chef David Rose shares his holiday meal hack that everyone should remember, interview
From the simple weekend gathering with friends to the lavish holiday dinner for the whole family, food is the centerpiece of the event. Chef David Rose has served every type of event over his career. With his helpful tips, not only will everyone leave full, but the refrigerator will not be full of leftovers.
During a recent conversation through his collaboration with Omaha Steaks, Chef David shared several ways to simplify the holiday food feast without compromising on flavor, fun, and festive memories. It comes down to planning.
The first item that Chef David recommended is for host to take the pressure off themselves. He said, “a lot of people think that during the holiday that you have to make everything from scratch and that couldn’t be further from the truth. I suggest mixing up some homemade items with prepared with sides or desserts. Omaha Steaks can take care of that heavy lifting.”
Even for that last minute party, Omaha Steaks is just a click away. With all the deals, there are plenty of ways to fill the table with food without breaking the bank.
Given that guests can have a wide range of food preferences, the party host can sometimes feel overwhelmed by the notion of having to cater every craving. Chef David recommends turning to a potluck style dinner.
He said, “with a potluck, everyone puts their own signature on the meal. There is a level of pride. Who made the stuffing, turkey, all of the food on the table. It is more of a collective community effort and that makes for even better memories. Since one person is not doing everything, it reduces stress and puts the focus on those special conversations with guests.”
While the focus is often on the meal, itself, Chef David recommends that everyone be part of the celebration, including the finish. The old saying about many hands makes quick work is applies to that holiday gathering, too.
Chef David shared that his family gatherings are quite large. Whether the gathering is big or small, he recommends that the host incentivize people to help. It is a trick that he learned from his mother.
Specifically, he said, “whenever I’m hosting, I get to-go boxes, aluminum foil, and clean as you make your to-go box. Any extra food does not go to waste and it is helpful to get everything cleaned. It works in my house.”
While that idea works to ensure nothing gets buried in the back of the refrigerator a couple of days after the big event, Chef David suggests planning portions before anyone even sits at the table. He has a few simple tips to ensure that there is a bountiful table, but the food is eaten.
Chef David recommends thinking about the portion sizes as a math equation. If it is a roast, consider 4 oz per person. From there, consider the sides and other food. It does not require a calculus equation, but it is a way to be thoughtful about buying, serving, and food waste.
Lastly, Chef David said that the holiday feast is not limited to just a handful of foods. From cooking steaks on the grill to bring a taste of family heritage, there are plenty of ways to curate a menu. More importantly, all those specialty items help foster the merriment and conversation around the table. Food is the great connector and it is even stronger during the holidays.