The stuffy, formal dinner party is a thing of the past. Now emphasis is placed on the simple pleasures: sharing great food and even better company. Here Michael Mina explains how to plan a celebration everyone will enjoy, including the host.

The demanding life of a chef seems as if it would make celebrating holidays with loved ones a distant dream. But not for renowned Chef Michael Mina, owner and creative force behind a group of fine restaurants including Michael Mina at Bellagio and San Francisco’s St. Francis Hotel, SEABLUE and NOBHILL at MGM Grand, STRIPSTEAK at Mandalay Bay, SEABLUE Borgata at Borgata in Atlantic City, and BOURBON STEAK and SALTWATER at MGM Grand Detroit.

During the holiday, guests lounge around the Minas’ Marin County home grazing on simple dishes of seafood and salads and assisting the chef in the kitchen. By evening, he sets out a lavish buffet of succulent Butter-Poached Prime Rib and a bevy of side dishes such as Sweet Potatoes with Vanilla Bean Puree, Gingered Carrots, Creamed Spinach, and Salt-Baked Yukon Gold Potatoes. Dessert is a crowd-pleasing Banana Tarte Tatin.

Mina, who first gained national acclaim for the fresh, nuanced seafood dishes he created at Aqua in San Francisco and later at Bellagio, says the winter holidays are one of his favorite times of year. Mina always makes time to enjoy a traditional holiday feast with friends and family including his wife Diane and their two young sons, Sammy and Anthony. Here he shares his excitement about the season.