Twelve Days Of Christmas Season

December 25, 2012 by  

Twelve Days Of Christmas Season, So another season of Meadowood’s 12 Days of Christmas comes to its conclusion, and as is the new tradition there, The Restaurant’s Christopher Kostow is running the anchor leg.

It marks the end of an intense few weeks for Kostow and his staff. Unlike years past, the 2012 series saw the Meadowood crew cooking in concert with the guest chefs, collaborating on the menus rather than just serving as a support system. All in all, Kostow says he and his team researched and developed over 30 new dishes for the 12 Days series, some — like the overtly Italian ones during Nick Anderer’s dinner — that will likely never fit in with their “normal” restaurant service.

“We learned a lot about our own R&D process,” reflects Kostow. “We streamlined our own processes, and at least for me, I felt so much more engaged. It was so much more fun.”

Throughout the course of the dozen dinners, Inside Scoop interviewed each chef; you can look through each of the dinners and accompanying interviews here. One of the questions posed to all of them was the chefs’ interpretation of what it means to cook “in the moment” — a phrase Kostow himself used to describe the lineup of guest chefs.

What’s Kostow’s take on it?

“One of the good things happening in food right now is that people are thinking and cooking on their feet to different degrees,” he says. “I was speaking in terms of guys who are hot right now. That’s what we want this event to be — guys who are cooking great food, some more heralded than others”

And in that sense, the 12 Days of Christmas is a snapshot of cooking right now, whether San Francisco and Napa, or Nashville and Paris.

This is Kostow’s menu for the 12th night, along with the wines from Bond.

Day Twelve of the Twelve Days of Christmas: December 22, 2012

Smoked shellfish dill “seaweed” pumpernickel

Salt baked rutabaga goats milk matsutake maple white truffle

Lettuces of sea and land uni caviar grains

Sturgeon chicken skin cockscombs black truffle apple

Pork collar sorghum porcini anise

Mimolette bacon warm yeast

Banana celery root white chocolate


Krug, Grand Cuvée, Reims

Paul Pernot, Bâtard-Montrachet Grand Cru, Burgundy 2009


Vecina 1999

Melbury 2001

Pluribus 2004

St. Eden 2005

Quella 2006

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