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by Mike Briotta PRIME Editor


he holiday season has always been known for offering a bountiful array of food, from appetizers to desserts. This year, Reminder Publications brings you the favorite holiday recipes of four notable chefs in our area. Each dish is something that they feel signifies the holidays, and can be made at home – depending on one’s proficiency in the kitchen.

Following is a description of each restaurant and how their chosen dishes have come to signify the warmth of the holidays. For all the recipes mentioned in this story, please see pages 38-47.

Coconuts: Byron White Coconuts has been around for about 30 years, with a booming business as a dance club Thursday through Sunday. The main attraction this fall and winter, however, is a seasonal menu conceived by chef Byron White.

His featured recipe for the holidays is a roasted apple and butternut squash bisque. The seasonal soup is topped with spiced pecans.

“A lot of chefs like to push the envelope around the holidays, but this is a simple dish,” White said. “When people ask me about food, I don’t have a favorite. It’s an art Continued on page 26


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