Themed dinners on Thursday night have been a tradition for Chef John for years at Kettering’s Christopher’s Restaurant. Recent health issues have plagued the Chef, and he’ll be retiring from the kitchen. As he says, “my medical adventure continues, for another three to six months at least, and the treatment has left me too weak (and irritable) to reliably cook full time any longer. I’m happy and excited to be able to present these holiday dinners.”
Here’s how he’s described his final two dinners:
On Thursday, December 12, we will prepare our version of the Italian ‘La Vigilia’, the Feast of the Seven Fishes. (It’s generally enjoyed Christmas Eve before Mass). Our version offers at least six fishes in the appetizer. We love the ‘ancient’ Cannelloni with Two Sauces, and we’ll fill these with shell and fin fishes. It’s a classic, beautiful dish with the colors of the season. We’ll fix a somewhat lighter entrée; the Red Trout fresh from Lake Huron pan roasted in Florentine style with creamed spinach and Hollandaise Sauce.
On Thursday, December 19, we will offer a British dinner. We’ll have very nice New York strip loins, which will be roasted prime rib style (as I was taught forty or so years ago). Guests love the walnut Brussels sprouts, and I make the Cottage Pie as an homage to my Dad, who insisted that the Christmas Eve prime rib should be served with mashed potatoes and mushroom gravy. I’m remembering that in the early years, we had a farmer who raised wonderful Oyster mushrooms in Greene County… The Trifle is a fun dessert, and we will have some of my Saigon cinnamon roasted pecans floating on the Butternut Squash soup.
Chef John shares “the restaurant is in excellent hands with David and Erika at the helm. They have been working very hard in all of the areas of Christopher’s and have exciting plans for the future. My cooking buddies at Christopher’s are excellent and are cooking at a very high level, which our guests have become accustomed to. The past few months have offered up many amazing dishes and I look forward to them even getting better.”
He closes this month’s newsletter with this:
“I like the French farewell; Au Revoir, until we meet again. I will continue to visit the restaurant and look forward to seeing you soon. More to come as soon as I return to a reasonable semblance of health. I love you all.”
Christopher’s Restaurant & Catering
Kettering, Ohio 45420