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Tuesday, December 19 & Wednesday, December 20

Salmon "Coulibiac"

A coulibiac is a baked puff pastry pie of salmon, rice, hard-boiled eggs, mushrooms, spinach, and dill. The pie was invented in the 17th century in Eastern Europe, but became popular in the Western Mediterranean in the 19th century, when French chefs brought it back home and made it a symbol of celebration.


Thursday, December 21 & Friday, December 22

"Zuppa di Sette Pesci"

This "Soup of Seven Fishes" is a tradition for Christmas Eve, and usually involves the use of at least seven different seafood species.  The tradition of the Feast of the Seven Fishes stems from 20th-century Italian-American immigrants who - homesick for the land they left behind - combined classic Italian dishes with seafood. The sea was a representation of the connection between their home country and the new world.


Tuesday, December 26 & Wednesday, December 27

"Boeuf à la Wellington"

Just like Turkey is to Thanksgiving in the USA, a French Christmas main dish is almost always a large roasted “dinde” (turkey). But, since we are all tired of it (the Turkey, that is) we will prepare for you the second most popular dish for Christmas in France: “un rôti en croûte” - roast in a crust of dough - "Beef  Wellington" a fancy beef roast, with an amazing presentation. The combination of a thick, juicy Filet Mignon, special mushroom duxelles and Prosciutto all wrapped in a pastry shell, is pure heaven. 


Thursday, December 28 & Friday, December 29

"Pierna de Cerdo de Navidad"

Enjoying a whole roasted ham during Christmas time is a tradition that has been passed down from generation to generation and is deeply rooted in Spain. Although it has pagan origins, the consumption of ham and pork products in Medioeval Spain signified true conversion to Christianity, and on these special dates, it was used as a demonstration of belief and a symbol of abundance and celebration.

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