Holiday Food Tips from Chef Jason Morse
Chef Jason Morse of 5280 Culinary says he makes a dinner a potluck as it's a great way to increase the fun and decrease the work.
He says one of the first things he recommends is to choose local makers and produce and then decide how much food is actually necessary.
"We really try to plan accordingly based on how many people are eating. Whether it's 10 or whether it's 12. We don't want to have 5 different appetizers or 5 different entrees. We try to be good stewards of the food so that we're not wasteful.
Morse also suggests spending a good bit of time on the food prep so you can enjoy the meal with your guests.
"What can I do today that will help me tomorrow. If I'm serving a holiday dinner on a Friday or a Saturday or a Sunday, what can I do the day before that will help make my day a little bit easier?
Chef Morse says he's already planning how he'll prepare his holiday ham.
You can learn more about holiday entertaining and Chef Morse at www.5820culinary.com