Inspired by days past of rustic camping adventures across the Rocky Mountains and cowboy steaks prepared under stars, these gargantuan, double-thick t-bone steaks were seasoned simply, seared and encrusted upon white-hot cast iron grill grates, then slowly barbecued to tender, medium-rare perfection over a smoldering inferno of charcoal and hardwoods. A bold ancho chili-honey butter compound is basted upon the steaks as they finish, infusing and layering the t-bones in a final layer of opulent flavor. To serve, the filet and strip are removed from the bone, cut across the grain into thick slices, then artfully plated back together on the presentation platter and garnished with toasted pine nuts, a garden of fresh herbs, and a dusting of coarse maldon salt. Cheers! -David

“It’s Christmas Eve. The one night each year when we all act a little nicer, we smile a little easier, we cheer a little more. For a couple of hours out of the whole year we are the people that we always hoped we would be.” -Frank Cross

As winter snow falls over the resplendent great white north of Michigan’s cherry and wine country, our family eagerly retreats from the hustle and bustle of the hectic holiday season, gathering to enjoy company amongst one another, to celebrate, reminisce, and give thanks for the countless blessings we’ve been offered over the year past. Our time together annually during Christmas Eve, alongside the fireplace, are among my most favorite memories – evenings filled with laughter, great music, hand-crafted beverages and mouthwatering homemade fare.

Slowly smoked whole turkey prepared over a gently smoldering inferno of charcoal and fruitwoods. The crisped skin is caramelized in a gorgeous maple-bourbon and cider glaze, while the tender underlying meat is barbecued to sweet, succulent perfection. The bird is removed from the grill, rested, then filled for presentation with a homemade stuffing of toasted artisan sourdough croutons, roasted shallots and garlic, a garden of seasonal fruits and fresh aromatic herbs. Served best alongside family, friends and a strong pour of chilled Cabernet Sauvignon. -Happy Thanksgiving, David

Rack upon glorious, mouthwatering rack of finger-licking barbecued beef short ribs. Slowly smoked and reverse-seared over a smoldering inferno of charcoal and oak wood. Prepared to tender, succulent perfection, then caramelized in layer over layer of a homemade sweet and tangy red wine barbecue sauce. Garnished with a garden of aromatic fresh herbs and served alongside the best of friends, family and two handfuls of crisp, ice cold craft-brewed lagers. Basically Heaven.