This week and next, we'll be featuring the holiday food traditions of L.A. chefs. Today, Providence's Michael Cimarusti tells us about his Thanksgiving and Christmas traditions.
“Thanksgiving is my holiday of choice. This year we had twenty for dinner. The feast began on Tuesday with a pig roast in the Caha China that my wife got me for my birthday.
“As for Christmas we play it more low-key. I normally cook a beef rib roast. My kids and I make mashed potatoes and collard greens. My wife, a fellow CIA grad and former pastry chef, makes yeast rolls and a devastatingly delicious oyster casserole.
“We have hosted a tamale party for the last couple years, the week of Christmas. We invite over a bunch of people, make masa and a couple hundred tamales. Everyone takes home an armful of tamales for their efforts.”
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