Living YBG sat down with Birdsong’s Executive Chef Chris Bleidorn to talk holiday dining and traditions. Chef Bleidorn also shared Birdsong’s Cornbread recipe which you can try at home. Enjoy!
YBG: What’s your favorite holiday tradition?
CB: I love the seasonal activities that come along with the holidays. My favorite thing to do in the fall is pick apples and pumpkins. It signals the beginning of the season, and also the beginning of holiday cooking.
YBG: What is your favorite holiday meal?
CB: I like to start off with a seasonal drink, either eggnog spiked with bourbon or hot buttered rum. My favorite main course is a roast ham with clove and pineapple. On the side, either Parkerhouse rolls or cornbread. Who doesn’t like cornbread? At Birdsong, we serve it warm with salted butter spread on top. For dessert, I prefer something classic like a warm slice of apple pie and a scoop of ice cream.
YBG: What dish is a crowd-pleaser at a holiday party?
CB: Hearty soups are great for parties. They’re warm, filling, and easy to make in large quantities. I would bring corn or clam chowder, you can’t go wrong with either.
YBG: Will Birdsong serve anything special for the holiday season?
CB: Yes! We will be serving one of my favorite desserts, apple pie topped with thyme ice cream. We will also have our famous cornbread. It’s a versatile side dish that’s perfect for any occasion, but especially the holidays. Plus, if you’re making it at home, it’s easy and tasty!
Birdsong’s Cornbread Recipe
Yield: 9-inch cake pan
- 126 grams butter, melted
- 135 grams of brown sugar
- 2 eggs
- 250 grams buttermilk
- 100 grams magic manna cornmeal
- 3 grams baking soda
- 5 grams salt
- In a large bowl, whisk together melted butter and brown sugar
- Whisk in eggs
- Whisk in buttermilk
- Combine all dry ingredients and whisk into mixture
- Bake at 425 degrees Fahrenheit for 12 minutes
- Top with salted butter and enjoy warm