🍴 The New Holiday Dinner Table w/ Ashley Smith of WVEC

Chesapeake Conference Center’s Executive Chef Antwan Bryant giving some great ideas on how to update the traditional holiday meal.

Check out Ashley Smith of WVEC in the kitchen at the Chesapeake Conference Center with our very own Chef Twan giving some great ideas on how to update the traditional holiday meal. — Ashley Smith of WVEC and Executive Chef Antwan Bryant of the Chesapeake Conference Center

Topped with a Cherry onion jam with infuse mashed yams and acorn squash and parmesan green beans. — Pork chop topped with a cherry onion jam with infused mashed yams, acorn squash, and Parmesan green beans.

Fried grits with collar greens Bacon, Cheese and Green onion. Chesapeake bay shrimp and all topped with a creamy Tasso ham sauce. — Chesapeake Bay shrimp; fried grits with collard greens, bacon, cheese, and green onion; and all topped with a creamy Tasso ham sauce.

Herb roasted quail Stuffed with wild rice and turkey sausage roasted pinenuts and cranberries. Topped with a fire roasted apple and apricot glaze with a side of sautéed Veggies. — Herb roasted quail stuffed with wild rice and turkey sausage, roasted pine nuts, and cranberries. Topped with a fire roasted apple and apricot glaze with a side of sautéed veggies.

This year wouldn’t it be great to change up the menu by combining conventional with contemporary and creating a fresh take on old favorites?

When family gathers expecting the smell of the turkey, cornbread, and yams … give them that and just jazz it up a bit! NO need to ditch the family favorites; just add a little pizzazz!

How about something less common to the holiday – like shrimp, and add tasty sides like fried grits and collards? Or take that plain pork chop and smother it with seasonal flavors like cherry jam. Tired of the turkey? Try roasted quail stuffed with wild rice, sausage, roasted pine nuts, and cranberries. Don’t forget the toppings!

Watch this segment with Ashley Smith of WVEC Channel 13 and our very own Chef “Twan” trying out some new dishes to spice up conventional entrees.

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