| Home-cooking for the Holidays - page 5 | ||||||||||
Story By Anthony Head Photography By Greg Cava “Especially during this time of year, we in the hospitality trade try to make our guests feel as though they are relaxing in an extension of our homes.” This is the guiding philosophy of Steven Peterson, executive chef of MGM Grand. Peterson grew up in St. Paul, Minnesota, and while it was customary for everyone to sit down to dinner as a family most nights, his Swedish-Norwegian heritage certainly meant that holidays were extra-special occasions to bring the family together. “Food played such a big part of the holidays. For Christmas we’d have steak and lobster and shrimp and a whole table full of side dishes like sweet potatoes and cornbread.” Peterson says he comes from a long line of cooks who really shined during the holidays. “My grandmother was a phenomenal baker and she always made four or five different kinds of pies.” Himself a family cook, Peterson knows that usually there are traditional recipes for the main course each year, but there is often great opportunity for delicious exploration when preparing the supporting dishes.
Peterson has created an outstanding Sweet Potato Salad that’s mixed with crunchy toasted pecans. The simple homemade dressing matches the flavor profiles of so many different seasonal dishes. In addition, there’s a beautiful jewel-toned Gingered Cranberry Relish with a sweet-tart taste that proves to be the perfect counterpoint to hearty turkey, gravy and stuffing. “After reminiscing over such fond food memories,” Peterson says, “I still love to go home for Christmas. It means that much to me.”
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