A potato-beef casserole, eaten in Greece and Bulgaria.
As for the food, nothing says “holiday feast” like a beautiful piece of meat. Tenderloin with traditional holiday spices (like nutmeg) infused into the rub is a perfect choice. Even the Grinch can’t resist the roast beast.
“You can never go wrong with barbecue,” says Martin Chavez of Martin’s Meats and Deli Market. He says when clients come in asking for him to cater an event, they always ask for the Deep Pit. After some cajoling, he graciously shared not only his recipe for Deep Pit, but secrets for his salsa and barbecue sauce.
Brenda Wright, owner and manager of Curt’s Catering Affairs submits a Roulade of Beef Tenderloin with Gorgonzola cheese and wilted Spinach served with penne paste and garlic butter. This dish is guaranteed to curb any carnivore’s appetite.
Manager Teejay Scharf just loves appetizers “Here at the restaurant, appetizers are a great way to start a date night, you get to experiment and have fun, break the ice.” He graciously passed on to us their special recipe for “Roadies” explaining they are wildly popular at Logan’s and very easy to make.