Laguna Chefs: What's for Christmas Dinner?

On their day off, what are they cookin'?

Over all these years of “Best of Laguna Beach,” so many of Laguna’s restaurateurs, chefs and mixologists have become great friends of mine. They readily answer my phone calls, are eternally optimistic and upbeat, and invariably stroll over to chat about their latest inventions and discoveries whenever they spy me in their restaurant.

They are the beautiful threads in the tapestry of my life. I can’t imagine what sort of life I’d be living were it not for these imaginative souls, and I wake up grateful every day for it.

On Christmas Day, there are a few chefs, still, who are running busy days at their hotel restaurants or who simply can’t find it in their hearts to close. But for the vast majority, it’s a rare day at home with family.

Turns out they still can’t stop cookin’ though, so I thought I’d ask what their Christmas menu plans are today for family and friends. Here’s what a few had to say:

Lumberyard’s Cary Redfearn and daughter, Halle

“My daughter, Halle, helps me decide the Christmas Day menu and she cooks right along with me. Christmas breakfast is ricotta pancakes - our tradition every year. This year’s Christmas Dinner is scallops and lobster over soft polenta with lemon butter and herbs.”

Wine Gallery’s Chef Josh Mason

“This year, it’s my Swedish meatballs for dinner at my cousin’s house. On Christmas morning, I always cook Eggs Benedict three ways for my family and neighbors … and, of course, multiple types of mimosas.”

Above, today’s entry from Chef Josh, with his apologies for the paper plating, ha. Wagyu, right, with lobster, caviar, smoked salmon and smoked pork options for Eggs Benedict.

Evan’s Gourmet Chef Evan Lewis

“It’s been a crazy season that started with holiday group dining in the restaurant and a big Thanksgiving catering. Then it was busy weekends at the Winter Fantasy Sawdust, the best ever - on the Saturday of our last weekend, we sold 155 orders of french fries and 196 hot chocolates. So, on Christmas Day, I’m settling in with a New York Filet and a really good bottle of red wine. That’s it!”

Broadway by Amar Santana’s Ahmed Labbatte -

“The team and I worked to get a LOT of Christmas dinner “to go” items out the door, so its going to be a lovely day of rest for me. Amar and his family are in the Dominican Republic and I’ve no doubt he’s perfecting new menu items there to bring back here.”

The Drake’s Chefs Paul (dad) and Nick (son) Gstrein

“We’ve had this family menu put together for awhile now - we LOVE Christmas dinner. We’re starting with Foie gras (ordered from New York) and caviar, then Dad’s sous vide short rib and I’ll be making our traditional potato dumpling Kartoffelknodel with my wife, Bianca. It’s her favorite.”

Splashes (at the Surf and Sand Resort) Chef Ron Fougeray

“The restaurant’s completely sold out; its going to be a very busy day. But, before I leave for work in the morning, it’s my Christmas morning tradition to fix a German apple pancake for my family. And, I need the carbs!”

GG’s Bistro’s Francsesca Gundogar

“We had such a busy time at the Winter Sawdust this year - it was crazy! So, Christmas Day will be light and easy. We’re doing garlic and olive oil marinated filet with potato gratin and grilled asparagus. For dessert, I’m making meringue with whipped cream and fresh berries.”

Tango’s Antonio Roa

“My tradition is filet mignon with bone marrow crust on a bed of creamy celery root. Christmas dessert, I always find a way to work in my favorite chocolate - Mona Lisa. This year, it’s a chocolate tulip cup with white chocolate mousse and berries!”

Wine Gallery + Miki Sushi + Sake’s Chris Olsen

“All that matters is the prime rib. It’s my traditional cook up.”

Driftwood and The Deck’s Chef Schwarz -

“I LOVE Christmas dinner! I’m starting with foie gras, then doing king crab legs with drawn euro butter (got to go with European butter on this one, no compromise) with a whole roasted prime tenderloin. Sides are sautéed baby spinach and Lyonnaise potatoes. And THEN there’s my wife’s famous Rum cake.”

Bruce Russo, my radio show regular on Restaurant Design & Development

“My family dinner is hard core Italian! I start prep a week or so in advance. This year it’s various of bruschetta, then Caesar salad, fresh-baked focaccia, beef braciole, penne pasta, and homemade cannoli for dessert.”