andJoy Traditions
It’s what’s on the table that spreads the wonder of the holidays. It’s in the dishes that we recreate, year after year, following the handwritten notes on a batter-and-oil-stained recipe card.
Of meals and memories, we’re bringing everyone in on the magic in the making. We show you ways to set the scene and set yourself up for more cheer, with fewer misfires this season. You might even find new favorites to add to your recipe box.
Let’s celebrate the tradition of coming together around the same table and connecting with generations past and present, one shared dish at a time.
Cheers, all around, and happy holidays.
theHoliday MENU
06
THE ART OF THE TABLESCAPE
The expert stylists at Linen + Loot show how to set the scene and the mood with three inspiring table designs.
12 HOLIDAY MEAL PLANNING MADE EASY
The to-do list is long when holiday meal planning, so break it down step by step to serve up a happier experience.
18 SEASON ’ S EATINGS: SRF ALL DAY LONG
Team SRF member Chad Montano gives you easy-to-plate breakfast, lunch and dinner recipes to dish out SRF any time of day.
26 HOLIDAY TIPS & TRICKS
From last-minute gifts to tempting ways to make the holidays tastier, find inspiration to brighten the season.
30 A CHEF ’ S HOLIDAY MEAL
With prime rib at the center, Chef Alex Cardoza presents the complete menu for an epic multi-course holiday meal.
44 HOLIDAY TOP 10
Give gifts with taste with our top 10 mouth-watering picks from the SRF lineup.
46 WINTER GRILLING GRILLING
Grilling expert Chris Schemm shows you the way to fire up outdoor cooking in freezing temps.
50 EFFORTLESS ELEGANCE: PRE-SEASONED PRIME RIB
Arriving fully seasoned, dig into more on this boneless roast ready to go straight into the oven.
52 RARE CUTS. REAL CHEER. 2025 HOLIDAY GIFT GUIDE
Light up the eyes — and the grills — of the red meat lovers in your life with this go-to list.
of the Set the Scene
The Art Tablescape
Pull out the garlands, light the candles and bring back a word you only hear during the most festive times of year: tablescape. More than a centerpiece, it’s the art of setting the scene and the mood when you decorate the table.
“A great tablescape makes guests feel special. They see the amount of effort and care you put into table design,” says Lindsey Elliott, the Lead Designer at Linen + Loot, an event design and rental company. “The holidays are emotional. It’s about the feelings, the warmth, the families. Decorating is a way to enhance that. You can let guests know you appreciate them more easily than you might think!”
Creating a beautiful holiday table is less about spending big and more about thoughtful choices. Combining meaningful details with smart design lets you craft a welcoming space that feels personal and memorable.
“Use pieces you already own in unexpected ways,” says Lindsey. “Or rent décor for an affordable, sustainable way to get a different look.”
To spark your creativity, Linen + Loot designed three distinctive tablescapes to show you how to brighten your gatherings this holiday season.
Clean & Layered
This look is sleek but warm, using layers and limited colors to create a quiet impact.
Play With Height: For dimension, mix low greenery like garlands, medium-sized accents like small trees and taller pieces like candlesticks.
Stick To A Palette: Choose 3 to 4 colors — black, green and metallic — and repeat them for a cohesive, minimalistic effect.
Mix & Match: Try using two different place settings or switch up napkins or place cards to add subtle variety.
Traditional
Warm & Classic
This style blends timeless holiday charm — rich reds, natural greenery and candlelight — with personal details.
Light & Life: Candles transform the mood and live greenery or flowers bring texture and warmth.
Make It Personal: Make guests feel seen with small touches, like personalized name cards tied with ribbon and a holly sprig. A wrapped gift or holiday card at each setting adds surprise and delight.
Reimagine Family Heirlooms: Vintage dishware from your own family can feel meaningful and contemporary when styled in a fresh way.
Showcase The Food: Use risers — Lindsey recommends repurposing acrylic computer stands — to lift dishes above centerpieces, freeing up space and making the table look more dynamic.
Comfort Counts: Cushioned seats encourage guests to relax and enjoy the gathering. Linen + Loot used Blush Creek’s Queen Louis chairs for this table to add comfort with classic elegance.
Western
Cozy & Natural
Inspired by home and nature, this style feels authentic and relaxed.
Work With What You Have: A deep blue wall sets the tone for a nontraditional color scheme leading to the use of repurposed library lamps and a blue and green plaid scarf as a table runner.
Bring The Outdoors In: Use tree trimmings, pine cones or antler sheds to soften the table with natural touches.
Layer Your Setting: Start with natural wood or hyacinth chargers to ground the setting. Next add leather napkin rings and name cards to add that touch of personalization.
Add Meaning: Family heirlooms like grandmother’s hand-stitched napkins or vintage glassware give a touch setting feel special and unique.
Flash forward to that “cheers” moment when you’ve finally taken your seat at the table. Each plate looks like it belongs in a magazine. Candles glow over the holly and pine centerpiece. You’re calm, collected and somehow pulling off Martha Stewart-level hosting like it’s second nature.
A holiday miracle? Not exactly. Just smart planning.
Lisa Peterson, chef and owner of A’Tavola, a gourmet marketplace and café in downtown Boise, knows that hosting a happy occasion starts well before the guests arrive. She creates full holiday meals in advance for families and swears by one golden rule: prep early, enjoy more.
“PLANNING AHEAD IS THE WAY TO GET THE BEST EXPERIENCE, YOU CAN MAKE A LOT IN ADVANCE AND FREEZE IT. IT’LL STILL TASTE FRESH AND BRIGHT.”
So yes, the to-do list is long. You’ve got menus to draft, groceries to grab and a million little details to juggle. Don’t let it overwhelm you — and don’t forget to get the whole family in on the action. This guide is here to help you serve up a full holiday spread without spreading yourself too thin.
CHEF LISA PETERSON
6 weeks out
» Finalize your guest list
Good food starts with good company.
» Start your playlist
Set that all-important vibe . Make it a group effort — recruit the family DJs. Get the music lovers in your crew in on the mix.
» Plan your menu
Pick your mains, sides, desserts and drinks.
Be realistic. Ask guests to bring something if needed.
» Check dietary restrictions
Gluten-free cousin? Lactose intolerant niece? Plan accordingly.
» Reserve rentals
Don’t assume grandma’s folding chairs are available.
4 weeks out
» Place your Snake River Farms order Frozen at peak age, the meat course is easy to order in advance. December 1st is a perfect time to get it for Christmas.
» Plan your drinks
Supply the wine, stock the bar and craft a signature cocktail (don’t forget the mocktails). Pick something that will pair with what you’re serving!
» Dee p cl ean the dining and cooking zones
Create a space ready for magic.
» Pull out holiday dishes and inventory your kitchen
Do you have enough serving platters, roasting pans, baking sheets and wine glasses?
2-3 weeks out
» Create your master grocery list
Organize it by category. Order any other specialty items.
» Plan your tablescape
Get creative and use what's in season. Sugared cranberries. Candles. Holly. Grandma’s china. Go as classic or as extra as you want.
1 week out
» Thaw your beef
Move your main course to the fridge. Prime rib especially may take longer to thaw completely, and you never want to cook it partially frozen. Once thawed, sealed Snake River Farms products stay fresh in the fridge for up to 7 days.
» Clean out the fridge & freezer
Make room for prepped food and leftovers.
» Buy non-perishables
Stock up on canned goods, flour, sugar and anything shelf-stable.
» Prep any freezer-friendly dishes
Casseroles, pies and even gravy can be made ahead and frozen.
Christmasdinne is seved!
3-4 days out
» Shop for perishables
Get fresh produce, dairy, herbs and bread.
»Start chopping & prep what you can
Dice onions, peel potatoes, make cranberry sauce and cube bread for stuffing.
»Set the table (if possible)
Gather napkins, plates, silverware and any decor you’ll need.
LITTLE HANDS, BIG HELP. LET THE KIDS PITCH IN WITH TABLE SETUP OR SIMPLE PREP TASKS. THEY LOVE HAVING A ROLE.
1-2 days out
»Make salads & fresh dishes
Wash greens, chop veggies and mix dressings ahead so everything’s crisp and ready to go.
»Chill beverages
Soda, wine and sparkling water go in the fridge or cooler.
Christmas morning
» Get the roast or Ham going early
The meat course takes time — start sooner than you think you need to.
» Bake appetizers, casseroles & reheat sides
Time it so everything’s hot when you serve.
“I SERVE PRIME RIB FOR CHRISTMAS DINNER. IF IT’S SNAKE RIVER FARMS, IT’S ALREADY DELICIOUS, JUST SEASON WELL WITH SALT AND FRESHLY CRACKED PEPPER. START AT A HIGH HEAT, THEN LOWER. WITH A GOOD PIECE OF MEAT, YOU DON’T NEED TO DO TOO MUCH.”
It's go time
» Set out appetizers & drinks
Give guests something to nibble on while they wait. Appetizers are easy to make ahead and pop in the freezer, like baked brie with an egg wash holiday design on it.
»Tidy up
Clear surfaces, put away prep tools and empty the dishwasher for post-meal cleanup.
»JUST BEFORE GUESTS ARRIVE
Light candles or turn on twinkle lights. Put on your holiday playlist. Breathe. Smile. Pour a drink.
HOLIDAY HOSTING DOESN’T HAVE TO BE A HIGH-STRESS, LOW-SLEEP AFFAIR. WITH THE RIGHT PLAN AND A SOLID CHECKLIST, YOU CAN ACTUALLY ENJOY THE MOMENT YOU’VE WORKED SO HARD TO CREATE.
asgoodasittastes.Cheestoameal that feels
S ason's Eatings
ason's Eatings
Fancy Steak Sandwich Lunch
I love a good steak sandwich! A great sandwich starts with high quality beef, so I used the SRF New York strip. It’s beautifully marbled, beefy and delicious. It doesn’t need much, just a little salt and pepper and a nice crust. A quick pan sauce and cheese add layers of flavor. It’s perfect to split with someone you love. It pairs well with kettle chips, pickled veggies and a cold beer. Great for lunch or dinner.
Levelupyourlunch
30 MINUTES PREP
INGREDIENTS
1 SRF New York strip
1 fresh baguette or loaf
3-4 slices provolone cheese
1 cup beef stock
1 small shallot, diced
2 knobs unsalted, cold butter
Sea salt & pepper
Neutral oil
30 MINUTES COOKING
1 TO 2 SERVINGS
INSTRUCTIONS
Season the steak with salt and pepper and allow it to sit for 30 minutes at room temperature. Preheat a skillet over medium high heat. Add a tablespoon of neutral oil, then carefully add the steak to the pan. Cook for 2 minutes, then flip. Cook for another 2 minutes and flip again. Continue to flip every minute until you reach your desired temperature. I like my steak medium rare, so I remove it when its internal temperature reaches 128°F. Remove from the pan and allow to rest for 10 to 15 minutes.
In the same pan, add shallots and cook for 2 minutes. Then add beef stock and bring to a boil. Once boiling, reduce the heat to medium low and allow the sauce to reduce by one half (about 5 to 7 minutes). Add the butter and mix as it melts to incorporate with the pan sauce. Remove from heat and adjust seasonings to taste.
Cut the bread to be the same length as the steak, then slice in half. Drizzle with olive oil and toast in the oven. When nicely browned, remove from the oven and top with cheese and allow to melt slightly. Cut the steak into ¼ inch slices and place on the cheesy bread. Top with the pan sauce and savor!
Panko Crusted Pork Cutlets Dinner
These are a crowd pleaser! The SRF pork is beautifully marbled and full of flavor. I love using panko breadcrumbs to add the ultimate crunch and the rosemary pairs really well with the pork. I prefer to make my own sauces and dressings from scratch because they just taste better. This honey mustard is creamy, tangy and extremely easy to whip up.
20 MINUTES PREP
INGREDIENTS
Pork Cutlets
2 SRF boneless pork chops
1 cup panko breadcrumbs
1 sprig fresh rosemary, finely chopped
2 tablespoons Parmesan cheese, freshly grated
2 eggs, beaten
2 tablespoons all purpose flour
½ cup vegetable oil
Sea salt & pepper
Honey Mustard Sauce
¼ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
Pinch of black pepper
Pinch of sea salt
30 MINUTES COOKING
1 TO 2 SERVINGS
INSTRUCTIONS
To make the honey mustard sauce, add all ingredients to a small bowl and mix well. Adjust the seasonings to taste.
Butterfly the pork chops by cutting them in half lengthwise. Don’t cut all the way through. Leave the end attached. Open the chop gently and place it on a cutting board. Cover with a piece of parchment paper and pound with a meat mallet until it is about ¼ inch thick. Season with salt and set to the side.
Creamy&tangy
In a large bowl, add panko breadcrumbs, chopped rosemary, Parmesan cheese and a pinch of salt and pepper. Combine well.
In a separate bowl, mix the egg and flour well.
Dredge each pork cutlet in the egg and flour mixture, coating well. Roll in the panko breadcrumbs. Press down firmly, allowing the panko to stick to the meat.
Heat a large skillet over medium heat and add oil. Once the oil is hot, add the pork chops. Cook for 2 to 3 minutes until the chops start to brown around the edges. Give them a flip. Cook for another 2 to 3 minutes. Once the internal temperature reaches 145°F, remove the cutlets from the pan and place them onto a cooling rack. Season with a pinch of sea salt.
Plate the crispy pork cutlets with the tangy and creamy honey mustard.
HOLIDAY
& TRICKS
From last-minute gifts to mouth-watering ways to make the holidays tastier, bring on the joy for the foodies in the family and the inner chef in you. With the steak, the sizzle and even a survival checklist, these ideas make the season brighter.
SAVOR THE SKILLET MAGIC OF TALLOW
COOK UP DELICIOUS MEMORIES
With deep sidewalls, this skillet is ideal for stirring and sautéing. Functional, beautiful and durable for everyday use, it’s destined to become a family heirloom.
Smithey Deep Farmhouse Skillet $325
Use this pure American Wagyu beef tallow to make the best pan-seared steaks ever. With a high smoke point, it holds up to a blazing hot skillet to create a golden-brown sear. All while imparting the umami-rich flavor of American Wagyu beef.
SRF Wagyu Beef Tallow, 30 oz. $20
SAGE ADVICE
Add aromatic, earthy depth to your holiday prime rib with this special seasoning handcrafted by Jacobsen Salt Co. Hand-harvested sea salt is infused with a harmonious blend of rosemary, sage and a touch of onion.
Sage and Rosemary Infused Salt, 2.25 oz. $15
CAP OFF YOUR LOOK, SRF STYLE
THE GOLD STANDARD OF AMERICAN WAGYU
SRF Gold Plus™ has unparalleled richness, tenderness and flavor. Experience marbling at its most extraordinary with this expression of SRF craftsmanship. Graded at BMS 11-12, the top of the Japanese quality scale. Offered in six unique cuts:
» New York Strip
» Ribeye Steak
» NY Manhattan Block
» Zabuton Block
» Skirt Steak
» NY Manhattan Slices
Go to snakeriverfarms.com to order. Available in limited quantities.
HOLIDAY ARMOR FOR THE HOME CHEF
Keep your holiday attire clean and bright with the SRF Hedley and Bennett apron. This 100% cotton dark navy denim is both fashionable and functional — with three pockets and adjustable to fit cooks of all sizes.
SRF Hedley & Bennett Apron $85
Add a new hat with retro style to your rotation. The 5-panel design features a foam front that holds its shape and a mesh back for added ventilation. The custom SRF patch keeps it classic with vintage-style artwork.
SRF Foam Trucker Hat $20
PREPARE FOR THE UNEXPECTED
We all love the holidays, but with so much activity in just a few days, an emergency is bound to pop up. Put together a holiday survival kit to deal with unforeseen surprises.
Your go-to holiday outfit, cleaned and ready.
Extra batteries for remotes, toys and string light s.
Cash — a mix of bills for tips, deliveries or last-minute supply runs.
List of local stores and restaurants that are open late.
Spare phone charger and cords for different phones.
Spare corkscrew or bottle opener to pop open your favorite bottle.
Containers to send leftovers home with guests.
Stain remover pen and lint rollers to tidy up.
Fancy cookies, crackers and snacks — for surprise guests or back-up dessert.
Safety pins, a mini sewing kit and fabric tape for wardrobe malfunctions.
THE PROFESSOR’S PITMASTER PROVEN SEASONINGS & SAUCES
Meet Tuffy Stone — six-time World Barbecue Champion, former Marine, French-trained chef and long-time SRF partner. Known as "The Professor" for his mastery of smoke, Tuffy shares two of his favorite BBQ essentials, crafted to bring out the best in SRF beef and pork.
ORIGINAL BBQ SAUCE
Tuffy’s classic BBQ sauce melds tangy and sweet flavors with a touch of heat. Made with tomato, garlic, smoked paprika, cumin and molasses. Perfect for SRF Kurobuta ribs.
16 oz. bottle $10
STEAK NIGHT PRIME SEASONING
Perfect your steak with this handcrafted seasoning made with a balanced blend of salt, black pepper, ancho chili, garlic and celery seed. It adds balanced flavor to steaks, pork chops, burgers and more.
10 oz. shaker $12
PRIME RIB FOR TWO
WAKE UP YOUR HOLIDAY MORNINGS
Our friends at Journeyman Meat Co. create magic with our Kurobuta pork using time-consuming artisan techniques. Here are two offerings to make breakfasts and brunches more special and delicious.
KUROBUTA BREAKFAST SAUSAGE
SRF hickory-smoked uncured maple bacon and whole muscle Kurobuta pork shoulder are combined for sausage with rich, savory flavor and a touch of sweetness.
1 lb. $14
KUROBUTA CANADIAN BACON
Kurobuta pork is gently tumbled in brine and smoked over staves from French pinot noir barrels for the juiciest, most flavorful Canadian bacon possible.
10 oz. $20
Keeping your holiday dinner intimate? Our SRF Gold ® Cowboy Steak is a giant bone-in ribeye that’s cut from the rib section, just like our prime rib. Perfect for you and your favorite holiday partner.
SRF Gold® Cowboy Steak, 2.5 lbs. $158
THE PERFECT GIFT, DELIVERED PERFECTLY
Send SRF American Wagyu beef to one or more folks on your gift list. Our e-gifting program lets you create a personal gift message and deliver it by email, text or link. The lucky recipient adds the address and ship date for the gift. You can track gifts as they ship, so you’re always in the know.
Holiday Meal A CHEF’S
With Chef Alex Cardoza
Chef Alex Cardoza takes off every December 24th to make dinner for his family. “My parents were married on Christmas Eve, and we invite them and our family to join us for a big celebration,” he says. With his wife, Tara Morgan, he owns and manages Susina, a romantic European bistro.
Their Christmas Eve dinner is a long and leisurely event. Tara likes to serve a welcome cocktail like the flavorful Adonis followed by Champagne and oysters. The main event is a premier center-of-the-plate stunner like a SRF bone-in prime rib. The focus is on the meat, accompanied by simple side dishes.
“You don’t have to spend a lot of time in the kitchen,” says Chef Alex. “Invest in a great prime rib and build your menu with easy-to-make sides. You can do many things in advance to minimize cooking the day of your dinner.”
Alex used his restaurant experience to assemble a comprehensive guide to cooking prime rib. He also shared recipes for delicious, easy to make sides. The twice baked potatoes, roasted carrots and chocolate cake can be prepared up to three days before your holiday meal.
Follow Chef Alex’s plan and you can serve a multi-course holiday meal your guests will talk about well into July.
LEARN MORE ABOUT SUSINA!
WEBSITE: SUSINABOISE.COM
INSTAGRAM: @SUSINABOISE
*Recipes included
The Adonis Cocktail
Twice Baked Potatoes
Roasted Carrots with Green Herb Sauce
Steamed Green and Yellow Beans
Flourless Chocolate Cake*
Complete Prime Rib
COOKING GUIDE
CHOOSING A ROAST
I recommend at least one pound of bone-in beef per guest. Best to err on the larger size during the holidays because everyone loves leftovers.
PART 1
MEET CHEF ALEX CARDOZA
Alex grew up in Boise and moved to New York City in the early 2000s to pursue a music career. By day, he worked in the kitchen at Chef April Bloomfield’s famous gastropub, The Spotted Pig. He made his way back to Idaho where he ran the kitchen at Red Feather, brunch at The Modern and other popular Boise restaurants.
Alex and his wife, Tara Morgan, opened Wild Plum Catering in 2015. Post 2020 pivots lead to the creation of Susina — a culmination of all their experiences.
Preparation
Cooking a prime rib takes time. Following my process takes a minimum of 10 hours from start to finish. In a pinch, you can cut down on the dry brine time or the rest periods before each step, but I don’t recommend it.
Dry Brining
A dry brine dries the surface of the roast for a golden exterior and allows salt to penetrate the prime rib. Start by resting the roast at room temperature for 2 hours. Season with
1 teaspoon of kosher salt per pound of meat. Rub the salt evenly over all surfaces of the prime rib. Place uncovered in the refrigerator. Allow it to brine for at least 8 hours. You can do this for up to 3 days before cooking.
Room Temperature Rest
Allow the dry brined roast to rest at room temperature for 2 to 3 hours before cooking. This ensures the entire prime rib cooks evenly.
CHEF ALEX, RUBY & TARA
The Perfect Cook (Low & Slow Method) PART 2
For patient cooks who desire restaurant-quality results: This method produces a prime rib with a completely pink interior from edge to edge with perfect texture and a beautiful brown crust.
Cook time: 6 to 8 hours depending on the consistency of your oven temperature and the size of your roast.
Considerations: Sometimes the exterior of the roast naturally browns, and you can skip the final step. Use your eyes and follow your heart to decide if your prime rib needs a final sear.
How:
1. Follow the dry brining steps. Remove roast from fridge and rest at room temperature for 2 hours.
2. Place the room temperature roast in a 250°F oven.
3. Cook until the internal temperature reaches 125ºF to 130°F, then remove roast from the oven.
4. Turn the oven up to 500°F and then pop the roast back in for 5 to 10 minutes to sizzle the fatty exterior.
5. Rest prime rib for 30 minutes to 1 hour, then serve.
The Realistic Cook (Time-Pressed Method) PART 3
For anyone who is pressed for time: Although not as precise as low temp roasting, this approach delivers excellent results. Resting is essential with this method to allow the heat to balance inside the roast.
Cook time: 3 hours total — 2 in the oven and 1 hour resting.
Considerations: High-heat cooking creates significant carryover cooking. Large roasts will continue to rise 20° F to 30°F during the resting period. An internal temperature of 95°F to 105°F will produce a final temperature of about 130°F.
How:
1. Follow the dry brining steps.
2. Remove roast from fridge and rest at room temperature for 2 hours. If you’re really in a time crunch, salt the roast and go right into the oven.
3. Place the roast in a 425°F oven (375°F for convection ovens).
4. Cook until the internal temperature reaches 95ºF to 105°F, then remove roast from oven.
5. Rest the prime rib at room temperature for 1 hour.
Temperature Guidelines & Essential Equipment PART 4
Rare (120°F): Some people like it quite rare, but I have found that a prime rib that’s too rare can make the meat seem a bit flat.
Medium-Rare (130°F): My ideal temperature — meat set s properly while staying pink and juicy.
Medium (145°F): Maximum recommended temperature for prime rib.
Important: Ignore thermometer guidelines claiming 145°F is medium-rare for beef — these are inaccurate. Any temperature above 145ºF is pushing you into the well-done zone.
Essential Equipment: Use an oven safe probe thermometer with an alarm function. This allows continuous temperature monitoring and alerts you when the target temperature is reached. This equipment is crucial for both cooking methods.
Resting and Carryover Cooking: Plan to pull your roast one hour before serving time. Always rest your roast for a minimum of 30 minutes after removing it from the oven — 45 minutes to an hour is ideal. You can leave your thermometer in the roast while it rests to watch where the internal temperature ends up.
Traditionally, prime rib is cut off the bone and sliced into large slabs for serving. This gives everyone a classic, thick portion. At our house, I prefer to cut the roast into fat slabs (2” to 3”), then slice the slabs into smaller pieces. You’ll end up with a higher yield and people can choose whether they want more well done exterior pieces or rarer slices from the interior. This is also much better for family-style serving as a full slice can be a bit unwieldy to pick up. Enjoy! Slicing and Portions PART 5
POTATOES Twice Baked
This recipe is easily multiplied to fit the size of your group. It’s perfect for entertaining since it can be prepared entirely in advance. Assemble the potatoes, cover and store in the refrigerator for up to 3 days, then simply bake when ready to serve. The quantities are based on potatoes weighing about 12 oz each. Serves 2 (1 potato per person).
Enjoy! SAVOR AND
INGREDIENTS
2 large russet potatoes (about 12 oz. each)
Oil and salt for rubbing potatoes
¼ cup butter
¼ cup sour cream
½ cup grated cheddar cheese, divided
¼ cup sliced scallions, divided ½ teaspoon salt (or to taste)
About 2 tablespoons bacon, cooked and chopped (optional)
INSTRUCTIONS
First Bake:
1. Preheat oven to 375°F.
2. Wash potatoes and pat dry. Prick all over with a fork.
3. Rub lightly with oil and salt.
4. Bake until tender, about 1 hour.
Prepare Filling:
1. While potatoes bake, cook and chop bacon (if using) and gather remaining ingredients.
2. When potatoes are done, remove from oven but keep oven at 375°F.
3. Allow potatoes to cool just enough to handle safely. (Tip: Disposable gloves make this easier.)
Assemble:
1. Cut the tops off the potatoes rather than halving them. (Save tops for potato skins if desired.)
2. Scoop out all the potato flesh and break up gently with a fork.
3. Mix potato flesh with butter, sour cream, bacon (if using), half the cheese, half the scallions and salt. For best results, use a stand mixer to beat everything together until smooth.
4. Stuff the hollowed potato skins with the mixture.
5. Top each potato with the remaining cheddar cheese.
6. At this point, potatoes can be refrigerated for up to 3 days.
Second Bake:
1. Bake at 375°F for about 30 minutes, rotating once halfway through.
2. Potatoes are ready when the cheese is golden and they appear slightly puffy.
3. Garnish with remaining scallions before serving.
Perfect Roasted CARROTS
Most roasted carrot recipes skip the crucial step of parboiling that creates truly tender, creamy carrots. This two-step method ensures perfect texture every time and can be prepared up to 3 days in advance. Roasting raw carrots directly in a hot oven can never achieve this same tender result — the water cooking step is essential for perfect roasted carrots.
INGREDIENTS
3 lbs. fresh carrots (any variety, see preparation notes)
Salt for boiling water
Oil for roasting (your preference)
Additional salt for seasoning
2-3 tablespoons butter
Fresh lemon juice for serving
Salsa verde for serving (optional)
Make-ahead Option: Carrots can be roasted a few hours in advance and rewarmed in the oven before serving.
INSTRUCTIONS
Prepare Carrots:
1. Choose a preparation method that feels right for your carrots.
2. Large grocery store carrots: peel and chop as desired.
3. Petite bunched carrots: simply wash well, leave whole.
Boil First:
1. Bring a large pot of water to a boil with plenty of room for all carrots.
2. Season water generously with salt. Taste the water — it should be pleasantly seasoned but not overly salty. Adjust as needed.
3. Cook carrots longer than you think — this is not a blanch. Cook until no longer crunchy and tender throughout.
4. Remove carrots to a sheet pan and lay out in a single layer to cool completely.
Roast to Finish:
1. Preheat oven to 400°F.
2. Toss pre-cooked carrots with oil and season lightly with additional salt if needed.
3. Arrange in a single layer on a sheet pan.
4. Roast until browning at the edges, about 20 minutes.
5. Add butter to the pan and continue roasting for about 5 more minutes until the butter browns slightly, giving the carrots a warm, nutty flavor.
6. Drizzle with a few drops of fresh lemon juice for brightness.
7. Serve with salsa verde, if desired.
CHEF'S NOTE I round out the menu with a green vegetable. Asparagus or green beans steamed and seasoned simply with butter, salt and pepper are a quick and easy addition.
Universal Green HERB SAUCE
This versatile sauce draws inspiration from chimichurri, salsa verde and herb sauces from around the world. Many cuisines have a variation of salsa verde using herbs, garlic, olive oil and citrus. This recipe provides a flexible foundation you can customize based on your preferences, available ingredients and the food you're complementing. It works beautifully with grilled meats, roasted vegetables and fish. Yields a strong pint (2 cups).
BASE INGREDIENTS
8 oz. fresh soft herbs and/or peppers and/or seeds (see optional additions below)
2¾ tablespoons fresh lemon juice
1½ oz. ice
INSTRUCTIONS
1. Combine all ingredients in a food processor (or high-powered blender like Vitamix for smoothest results).
2. Blend until you achieve a relatively smooth paste consistency.
3. Taste and adjust seasoning as needed.
¾ cup olive oil
1 clove garlic, coarsely chopped
1 teaspoon chili sauce (house chili sauce or Sriracha)
½ teaspoon fish sauce
1½ teaspoons salt
OPTIONAL ADDITIONS:
Horseradish
Capers
Pickles
Flourless Chocolate CAKE
This decadent cake is technically a chocolate soufflé that will puff beautifully in the oven and naturally deflate as it cools — this is completely normal. Embrace the rustic, slightly sunken appearance as part of this dessert's character! Serves 8-12.
INGREDIENTS
6 tablespoons unsalted butter (3 oz.), plus more for pan
Cocoa powder, for dusting
8 oz. bittersweet or semisweet chocolate, finely chopped
6 large eggs, separated
½ cup granulated sugar (100g)
Confectioner’s sugar, for dusting
Sweetened whipped cream, for serving
INSTRUCTIONS
Prepare Pan and Oven:
1. Preheat oven to 275°F with rack in center position.
2. Butter the bottom and sides of a 9-inch springform pan.
3. Dust the buttered pan with cocoa powder. Set aside.
Make Chocolate Base:
1. Using a double boiler, melt chocolate and butter together to form a ganache.
2. Whisk in egg yolks. (Note: The chocolate mixture may appear "broken" at this point — don't worry, the cake will turn out fine.)
Prepare Meringue and Combine:
1. In a stand mixer, beat egg whites and granulated sugar until glossy stiff peaks form.
2. Whisk ¼ of the egg whites into the chocolate mixture to lighten it.
3. Gently fold in the remaining egg whites until just combined.
Bake and Serve:
1. Pour batter into the prepared pan.
2. Bake until the cake pulls away from the sides of the pan and is set and puffed in the center, 45 to 50 minutes.
3. Cool completely on a wire rack, then remove sides of the springform pan.
4. Serve at room temperature, dusted with confectioner’s sugar and topped with whipped cream, if desired.
This elegant cocktail has a balance of sweet, fruity and bitter flavors. It’s complex but accessible, with a low alcohol content that makes it ideal for an aperitif to start the evening.
INGREDIENTS
1½ oz. dry sherry (Amontillado or Fino)
1½ oz. sweet vermouth
2 dashes orange bitters Orange twist, for garnish
The Adonis Cheers! COCKTAIL
INSTRUCTIONS
1. Shake sherry and vermouth with ice.
2. Serve neat with an orange twist.
HOLIDAY TOP 10
Gifts with taste? These cuts deliver. From holiday feasts to self-rewards, this standout lineup is full of bold flavor, buttery texture and pure seasonal joy.
1. American Wagyu Filet Mignon
SRF Black®, SRF Gold®
2. American Wagyu New York Strip SRF Black®, SRF Gold®
3. American Wagyu Ribeye Filet SRF Black®, SRF Gold®
4. American Wagyu Ground Beef Brick Pack
5. American Wagyu Ribeye Steak SRF Black®, SRF Gold®
6. American Wagyu Sirloin Steak SRF Black®, SRF Gold®
7. Kurobuta Pork Chop
8. American Wagyu Cowboy Steak SRF Gold®
9. DRR Ribeye Steak USDA Choice, USDA Prime
10. American Wagyu Boneless Prime Rib SRF Black®, SRF Gold®
6
EXPERT TIPS TO FIRE UP THE GRILL IN FREEZING TEMPS
WITH CHRIS SCHEMM
When the temperature drops and snow starts to fall, many people retire their grill for the season. But for grilling expert Chris Schemm of Team SRF, winter is just another chance to fire up his Big Green Egg. Based in Green Bay, Wisconsin — where January temperatures average a frosty 26°F and can dip well below zero — Chris proves that great barbecue doesn’t stop when summer ends.
“I’m outside all winter cooking the same things as the summer,” says Chris. “Steaks, brisket, whatever. I do hot and fast cooking and my share of low and slow.”
Cold weather brings its own set of grilling challenges, but with the right gear, preparation and mindset, you can cook confidently year-round. The Big Green Egg is a kamado-style grill, which is especially winter-friendly thanks to its thick, heat-retaining ceramic walls. But no matter what type of grill you’re using — charcoal, gas or pellet — his expert advice applies.
ALLOW EXTRA TIME TO PREHEAT
Frigid air means your grill will take longer to come up to temperature. Be patient and give it the time it needs before putting anything on the grate.
STOCK UP ON FUEL
Grills work harder in cold temperatures. Whether you use charcoal, gas or wood pellets, expect to burn more fuel than usual just to maintain cooking temperature. Plan ahead and keep extra on hand.
CLEAR A PATH TO YOUR GRILL
Before you start cooking, shovel a safe walkway and clear snow or ice from around the grill. Make sure all vents and lids are free of snow so your grill can function properly.
LIGHT THE AREA
Winter days are short. Make sure your grill station is well-lit so you can see what you're doing safely — especially if you're grilling after dark.
USE A WIRELESS THERMOMETER
No need to hover outside in the cold. A Bluetooth thermometer — like the ones from Meater or ThermoWorks — lets you monitor internal temperatures from your cozy kitchen.
KEEP THE LID CLOSED
It’s tempting to peek, but lifting the lid lets out valuable heat. Trust your thermometer, keep the lid shut and let your grill do its job.
KEEP YOUR MISE EN PLACE INDOORS
Cold air can freeze your herbs, sauces and prep ingredients in seconds. Keep everything inside until it’s time to cook to ensure quality and convenience.
DRESS WARM, BUT SMART
Layer up but avoid anything loose or dangling that could catch fire — like a long scarf. Chris protects his hands with insulated grill mitts, which serve double duty: heat protection and warmth.
GRILL IN A PROTECTED (BUT OPEN) AREA
Chris built a pergola over his grill to shield it from wind and snow. Just remember: protected doesn’t mean enclosed. Never grill inside a garage or anywhere without proper ventilation — safety first.
EMBRACE THE CHILL
Grilling in winter isn’t just doable — it can be deeply rewarding. The contrast of the sizzling grill against a snowy backdrop makes for a memorable cooking experience. With Chris Schemm’s advice and a little extra prep, you can enjoy smoky, flamekissed meals no matter the season. SO BUNDLE UP, SPARK THE COALS AND SHOW WINTER WHO'S BOSS.
Rare Cuts. Real Cheer.
2025 HOLIDAY GIFT GUIDE
Ordinary gifts end up shelved.
Unwrap a richer experience instead. Unexpected and upscale, these curated packages light up the eyes — and the grills — of the red meat lovers in your life.
This season, win the gift exchange (think of dad, beaming) with a rare offering. No one remembers who brought the socks, they remember who brought the ribeye.
A refined selection for those who believe in the beauty of beef. Packed with USDA Prime cuts, this classic gift delivers flavor with a pedigree.
USDA Prime Assortment $194 For the Gold Star
An indulgent box for those who deserve nothing less than gold — American Wagyu Gold, to be exact. Gift of Gold $282
For the Big Gesture
The name says it all. Overflowing with standout selections, this meaty box is the equivalent of front-row tickets and top-shelf champagne.
The Great Gift $416
For the Wagyu Curious
A gateway to that unmatched, marbled greatness, this collection introduces your giftee to the mouthwatering world of American Wagyu.
The Wagyu Way $184
For the Surf & Turf Fan
Land meets sea in this elegant pairing of tender filet mignon and cold-water lobster tails. Dig in to the best of both worlds.
Classic Surf & Turf $152
For the Statement Maker
Showstopping bone-in ribeyes make for a primal classic with luxury swagger.
Tomahawk Treasures $393
No reservation required. Unbox filets, ribeyes and chops that make spirits (and stove flames) bright. Steak and Chop Favorites $164
