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Holiday Menus from FoodFit's Chefs
We asked a sampling of FoodFit's Chefs to help us create two new menus for the winter holidays. One is perfect for a Christmas Eve or Christmas Dinner or any holiday evening affair, while the other is meant as a brunch. FoodFit's Executive Chef Bonnie Moore gave a FoodFit makeover to two traditional holiday desserts for the occasion. Follow each menu as it's written or mix and match to create your perfect holiday feast — each dish serves at least four people.
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 Main Course
Pork Tenderloin Stuffed with Fall Mushrooms — John Fleer, Inn at Blackberry Farm, Walland, TN
Side Dishes
Pumpkin Squash Salad — Joyce Goldstein, San Francisco, CA
Farro-Kale Risotto
— Kathy Cary, Lilly's, Louisville, KY
Brussels Sprouts, Chestnuts and Parsnips — Ann Cashion, Cashion's Eat Place, Washington, DC
Dessert
Chocolate Raspberry Yule Log — Bonnie Moore, FoodFit Executive Chef
Click here to see how Chef Bonnie cut the fat and calories from a traditional Yule log.
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 Salad
Citrus Salad with Orange Vinaigrette — Nancy Russman, Dare to Care, Louisville, KY
Main Course
Rainbow Trout in a Potato Crust — Patrick O'Connell, The Inn at Little Washington, Washington, VA
Sides
Quinoa-Barley Salad — John Wabeck, Brix Restaurant, Yountville, CA
Beet Tartare — Jean-Georges Vongerichten, Jean-Georges, New York, NY
Carrot Pineapple Sweet Bread — Bonnie Moore, FoodFit Executive Chef
 Dessert
English Trifle — Bonnie Moore, FoodFit Executive Chef
Click here to see how Chef Bonnie slashed the fat and calories to make a delicious lower-fat trifle.
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Meet the FoodFit Chefs who helped create these menus:
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Kathy Cary, Lilly's, Louisville, KY |
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Ann Cashion, Cashion's Eat Place, Washington, DC |
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John Fleer, Inn at Blackberry Farm, Walland, TN |
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Joyce Goldstein, San Francisco, CA |
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Patrick O'Connell, The Inn at Little Washington, Washington, VA |
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Nancy Russman, Dare to Care, Louisville, KY
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John Wabeck, Brix, Yountville, CA |
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Jean-Georges Vongerichten, Jean-Georges, New York, NY |
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