The holidays are especially busy at Corbett's and encourage sous chef Jeffery Dailey and his colleagues to think and cook in festive spirit. "I like to do soup around this time of year," he says. "I have had parsnip soup on the menu for about a month. For an entree, the duck is one of my all-time favorite classic French dishes. It's perfect for holiday celebrations. And I love the risotto. It's pretty fancy and is a great substitute for mashed potatoes."
Chefs are famously generous with their ideas for and guidance of home cooks. Dailey offered to gift Cook's Corner readers with recipes for those three dishes. He and Corbett's are providing the inspiration and the how-to. The rest is up to you. Happy holiday cooking!
