Christmas Eve chez Chris is a at this point a tradition of my clan. As the host I have to make things comfortable and unexpected at the same time. So, as far as the menù goes, I try to strike a balance between classics and new entries. This is what I served this year:
Sauces and marinades I made myself. I made pesto last summer with fresh basil from my vegetable garden then froze it. The Barbecue Sauce recipe I got from my friend Albano (I tweaked it here and there but it’s basically his).