Executive Chef Joseph Friel

Nollaig shona. That’s “Merry Christmas” in Gaelic. It’s the native language of Irish born Joseph Friel, executive chef of Beau Rivage Resort & Casino in Biloxi, Mississippi. He grew up in Gweedore, a small town near the northwest coast of Ireland. For Friel, Christmas was one of the best times of the year and the excitement always started early.

My mother began making her plum puddings in September, and then as time passed, she added a bit more whiskey to soak in. By Christmas, that dessert was just perfect.

Friel also recalls attending midnight mass every Christmas Eve. Upon returning home, the friends and family who had gathered always celebrated the occasion with brown bread, which comes from his mother’s kitchen. According to Friel, nearly every household on the Emerald Isle has their own version of this Irish specialty, and his family recipe is absolutely spectacular with smoked salmon. The next day there would be an Irish Christmas feast of turkey with sage stuffing, country ham, shrimp cocktail, and mince pies — and plum pudding, of course.

RECIPES

Ron’s Christmas Egg-Nog

Mrs. Friel’s Irish Brown Bread

The potent egg-nog recipe featured here is actually a version of the one Friel’s father-in-law always welcomed him with upon his arrival each Christmas Day.

Even after moving to Biloxi, not much has changed for Friel. “My mom visits us every year, and we all go to midnight mass,” he says. “The next day I always get on the phone to Ireland and wish my brothers ‘Merry Christmas.’” In Gaelic, of course.