Your ultimate guide to celebrating the season—one cocktail, cookie and cause at a time
photography by katharine calderwood
RECIPE FOR FUN
Build, bake and decorate your way to holiday magic the whole family
can share
Pitched Perfect
Gingerbread houses are magical, and making and decorating them is one of the best holiday traditions, whether the results are a kids’ slightly sticky candy-encrusted hut or an intricately piped Victorian cottage.
The entries for the Third Annual Salvation Army Gingerbread Fundraiser and Contest will be on display at Stamford Town Center in early December. The contest begins in late November and is open to all who make a donation to the Salvation Army. This year, contestants can bake and build their own or buy any kit ready to decorate. Winners are announced at a ceremony at the mall, in the categories of Most Creative, Most Representative of Stamford and Best in Show. Last year, the entries came from families, elementary students, art class students and even the folks at Matthew’s Bakery. Majors Myron and Kimberly Smith are hoping for 100 entries this year.
easternusa.salvationarmy.org/southern-new-england
Hudson Table, the interactive culinary studio and event space that’s known for having real hands-on cooking classes for kids, families and adults, will be holding its annual kids gingerbread decorating event in the middle of December. The classes are for kids aged five through 14. They each get a kit that contains a gingerbread house, a tray of candy and decorations and three bags filled with royal icing (white, green and red). This event sells out, so book it. They offer the option of picking up the kit to take home to decorate on your own, or join in on a virtual class. You can also book a private family cooking even or give a gift certificate. 44 John St., Stamford hudsontable.com
Group Effort
Culinary Works will have two holiday cooking events in November (fall-themed side dishes) and December (fun appetizers and first courses). These evening classes tend not to be for children, but families can book private cooking classes.
We love doing multi-generational events,” says Chef Julia Deane. The classes take place in the DEANE showroom in Stamford, which has many kitchen stations that can accommodate groups up to 30. The ideal number for a multi-generational family cooking class is 12 to 14. The classes are as hands-on as each person wants; some people dive in and others like to watch and socialize. Everyone likes to eat what they’ve learned to cook. Attendees receive a follow-up digital recipe packet and photos. This under-the-radar business has been going strong for 23 years, with many corporate events as well as private events and seasonal classes. 1267 E. Main St., Stamford culinaryworks.com
Naughty & Nice
Make your list and check it twice—your holiday drink tour awaits. From festive, boozy cocktails to inventive spirit-free sips, Stamford’s bars are serving up drinks that capture the season in a glass.
Warming spices, bright seasonal juices and top-shelf spirits are taking center stage this holiday season—and yes, the espresso martini is still reigning supreme. Carve out time
to sample them all, and don’t worry, mocktail options mean no one misses out.
Buzzworthy
At The Americano, the Berries & Spice is a showstopper (and one of this year’s Best Bartender winners!): a slightly spicy margarita featuring muddled fresh blackberries, Casamigos silver tequila, Cointreau, fresh lemon and lime juice and blackberry liqueur, finished with a jalapeño slice for a subtle kick. Another holiday-ready favorite is the Smoke Show, a cinnamon-tinged blend of smoky Los Siete Misterios mezcal, herbal Cynar aperitif, piney Strega liqueur and fresh lime juice. 261 Main St., Stamford theamericanobar.com
Espresso martini fans are in luck: The Americano offers three variations, each worth sampling. For a Greek-inspired twist, take a short stroll down Main Street to Kouzina Taverna and Bar, where the Frappetini awaits. Whipped Greek coffee, vodka, Kahlúa and a splash of Baileys come together, topped with a Caprice wafer, for an indulgent after-dinner drink. 223 Main St., Stamford kouzinataverna.com
Over the past eight years, Flinders Lane has cemented its status as a cocktail destination that takes its craft seriously. Bar manager Ross Silver—winner of multiple awards, including Moffly Media’s Best Bartender—delights in turning classic drinks into holiday experiences. Picture this: a stick of cinnamon ignites above a steaming mug of locally sourced apple cider, the scent of toasted spice mingling with clove and star anise as light- and dark-rum notes warm your palate. Silver even gives summer favorites a winter makeover, transforming a traditional margarita with cinnamon and pineapple for a seasonal twist. Stop by to see what new festive cocktails Silver has dreamed up, and don’t miss the classics that keep locals coming back year after year. 184 Summer St., Stamford flinderslane.com
Spirit-Free
The Americano’s Hustle and Bustle mocktail captures the feeling of the season and counters it with a restorative blend of pomegranate, pineapple and lime juices and a dash of an herbal aperitif.Flinders Lane’s bartenders are happy to make a non-alcohol (NA) version of any of their cocktails. Silver recommends their NA version of the classic Paper Plane, made with NA whiskey, NA armaro and NA Aperol. Cheers!
Breaking Tradition
Hold the pumpkin pie. We’re bringing some new sweet treats to the dessert table.
A Swedish Princess Cake is a visual delight—a pale green marzipan dome traditionally crowned with a pink marzipan rose. At Birch Bakehouse, however, the team customizes the marzipan in any color and can top it with a stenciled snowflake for a festive twist. Available in three sizes, the cake conceals a delicate layering of whipped cream, vanilla sponge, custard and raspberry jam beneath its marzipan shell. Since opening in February, Birch has specialized in Northern European baked goods, with Swedish cardamom buns among their most coveted treats. The buns feature the floral, spicy warmth of green cardamom seeds, spread with sugar and butter over rich yeast dough, then twisted and woven into golden bundles, in both mini and regular sizes. Beyond pastries, Birch offers baking workshops—a perfect gift for a friend—and a pantry section stocked with edible gifts, from jams to olive oils and honey. Check their website for their December cake and cookie decorating events, and plan ahead to get your hands on these seasonal specialties. 214 Sound Beach Ave.,
Old Greenwich birchbakehouse.com
Ekmek, a layered Greek dessert of custard, whipped cream and crisp shredded “angel hair” kataifi, is toasted and drizzled with cinnamon-infused honey for an irresistible combination of creamy softness and delicate crunch. Chef Panos prepares it fresh in-house at Kouzina, where it’s already a guest favorite. Perfect for holiday gatherings, ekmek is available by the tray on the catering menu, letting you serve a slice of indulgence without lifting a finger. For something bite-sized, loukoumades—mini Greek donuts—arrive drizzled with honey and dusted with walnuts, cinnamon or even crumbled Oreos and Nutella, making them a playful addition to any spread. 223 Main St., Stamford kouzinataverna.com
New Canaan’s Main Street just got a little sweeter. Saisons Sucrées is equal parts café and pâtisserie, perfect for lingering over a cappuccino or grabbing Instagrammable desserts for your next soiree. Owner Elizabeth Srivastava, fresh from earning her Diplôme de Pâtisserie at Le Cordon Bleu, wanted the café to feel like a slice of Paris, and she delivers: buttery croissants, pillowy brioche and crisp baguettes line the counter. Chef Andy Chorda, a French native with stints in world-class kitchens, turns classics into contemporary creations—think yuzu tarts, banoffee mille-feuille and Earl Grey chocolate entremets—layered with mousse, cream and crisp feuilletine, all finished with delicate touches of gold leaf. For the holidays, Saisons Sucrées is taking orders for Buche de Noël, the traditional rolled French Christmas cake, here reimagined as a whimsical log with meringue mushrooms. 84 Main St., New Canaan saisonssucrees.com
* We planned to include Shiro Dessert in this section, because we loved their Korean cream cakes. But we were saddened to learn that they were closed by the devastating fire on Bedford Street last March. Visit their GoFundMe page, linked from their Instagram page, if you’d like to contribute to the rebuilding effort: @shirodessertusa
Professional Help
Holiday hacks and expert advice from local chefs, caterers and hosts who’ve mastered the art of pulling it all off.
If there’s one thing Marcia Selden Catering proves every season, it’s that holiday entertaining should be as fun as it is festive. Their signature mix of classic dishes, clever twists and a little drama behind the bar keeps guests entertained, fed and impressed, year after year. To give us a peek behind the curtain, Robin Selden shares her take on the latest trends and tips for creating a truly unforgettable event.
Plates That Pop
Let your menu double as décor. Think vibrant reds from pomegranate seeds or dried cherries paired with verdant baby arugula, winter lettuces and fresh herbs.
Pearls of Wisdom
Decadence never goes out of style. Caviar served in gilded golden eggs with mashed potatoes and chives or from lucite trays with crème fraîche and blini instantly elevates any gathering. Guests can’t help but grin as servers parade trays past their noses.
Making Spirits Bright
The drinks should be as memorable as the party itself. From torch-topped Brûléed Blond Martinis—complete with aquafaba whipped like meringue and finished with sugar—to gin and bourbon showcases, curated spirit bars and champagne vending machines, we treat beverages as the main event. Want to keep the party going? Midnight walk-around espresso martinis have you covered.
Exit Strategy
The party doesn’t have to end when the lights go up. Guests love taking something playful home: bacon-egg-and-cheese “EGGS-it” sandwiches served from trays, or mini bakery boxes filled with cookies and candies from the dessert display. Oversized holiday cookie stations are essential, and guests gleefully scoop, stack and snack their way through cake-home boxes—essentially a cookie swap without the prep.
Edible Arrangements
Stations are no longer just functional—they’re full-on edible art. Picture Mediterranean and Tuscan mezze spreads stacked with marinated veggies, hummus in every flavor and dips so vibrant they could double as centerpieces. Tables are layered with fruit and vegetable accents that add texture, color and a little drama, while charcuterie and breadsticks sit out front, ready to be admired—and devoured—before the first course even arrives.
Kick It Old-School
Classic menu items are back, and in some cases, they never really left. Prime rib, generous and falling-off-the-plate, remains a perennial favorite, while short ribs consistently top request lists. Giant tomahawks make a dramatic statement at carving stations or family-style dinners, and honey-glazed spiral ham shows up again and again, a reminder that some holiday staples are worth keeping.
The Reason for the Season
Holiday entertaining is all about balance: honoring the traditions guests love while weaving in unexpected, memorable touches that showcase the creativity and personality of Marcia Selden Catering. From torch-kissed cocktails to decadent caviar tins, or even a playful bacon-egg-and-cheese “EGGS-it” moment, every detail is designed to leave a lasting impression
Pro Tips
Host smarter, not harder
Side Hustle
Chef Julia Deane’s top holiday hack is simple—and endlessly adaptable: serve side dishes at room temperature. “People get nervous about everything being ready at the same time,” she says. “Green beans are a great side dish. You can blanch them in advance and toss them in vinaigrette. You can do the same thing with asparagus.”
Other vegetables, like carrots, cauliflower, or broccoli, can be treated the same way. Dressings can be switched up—citrus or miso, with the addition of raisins or nuts—so that even room-temperature sides feel fresh and flavorful.
At Your Service
Sure, your 12-year-old neighbor can set the table (and maybe finally master the art of ironing a tablecloth), but why stop there? Bring in pros to finish and warm dishes, serve, bartend and handle the post-feast cleanup. Catering Staff by Mary Watters does exactly that. Your only job is to supply the food, whether it’s homemade or picked up from local favorites like Palmer’s Market, Garelick & Herbs or Trader Joe’s.
Pantry Prep
For Myrna LaHood, getting a jump on holiday entertaining starts with the basics. The restaurateur behind Bar Vera in Stamford and Myrna’s Kitchen in Greenwich swears by having the essentials on hand.
“Stock the kitchen with the essentials: cocktail napkins, candles, table linens; and make sure you have enough glasses and dishes. Stock the bar with sparkling wine. People love Champagne over the holidays. Tequila and vodka are musts. For mixers, orange juice, and grapefruit juice is currently very popular. Add club soda, tonic, olives and cocktail onions. Stock the kitchen with crackers and breadsticks, cornichons, roasted peppers, artichoke hearts, olives and add cheeses and charcuterie for a quick antipasto.”
It’s All Relative
Even during the holiday frenzy, restaurateur and cocktail connoisseur Peter Valis treats the season like a production. “I love hosting family and friends, and for me the season really starts in September when I start planning,” he says. Christmas Eve tops his list, with a cocktail party for around 40 guests.
Christmas Day, though, belongs to the family chefs. “My partner/cousin usually handles the roast, while my nieces take on the butternut squash soup, salad, sides and all the fixings. Our mothers always prepare all of the desserts. I’m usually the unofficial bartender. I guess our holiday hack is that everyone chips in.”
“Everyone chips in,” that’s a tradition worth keeping.
Foreign Flavors
Stamford’s holiday tables are as diverse as its residents. Families, students and business owners keep their traditions alive by gathering around specialty foods sourced locally. Here’s a look at some of the city’s standout spots where holiday feasts span continents and cultures.
Europa Balkan Food Market has become a neighborhood hub in just over a year. Owner Adi Memetti stocks the best of the Balkans—from Slovenia to Greece, Albania to Turkey. Bulgarian favorites include cured meats like lukanka, a spiced, semi-dry salami, and sujuk, a dried, spicy beef sausage. Greek shoppers look for melomakarona, spice-soaked honey cookies, and Ion Chocofreta wafer bars with chocolate and hazelnut layers. For a sweet twist that transcends borders, Heidi Dark Chocolate filled with sour cherry is a bestseller.
1100 Hope St., Stamford europastamford.com
Bukovina Ukrainian Deli buzzes in the weeks before the holidays as families from Ukraine, Latvia, Russia and beyond stock up on ingredients and ready-to-serve dishes. Two weeks out, orders flood in for varenysky—pirogi stuffed with potatoes, onions or mushrooms. Owner Tetyana Hrab, who opened the shop 21 years ago, still leans on her mother in the kitchen to keep the traditional flavors alive.
Shoppers also pick up ingredients for kutia, a wheat berry porridge with poppy seeds, nuts, dried fruits and honey, traditionally eaten on Christmas Eve to break the fast. The holiday spread often includes chopped vegetable salads, pickled and smoked fish, and uzvar, a smoky apple cider made from dried fruits.
By Christmas Day, meat and alcohol make their return to the table. Popular homey dishes include jellied chicken or beef with beet and horseradish salad, and cabbage stuffed with meat. Drinks range from kvass, a low-alcohol sweet-and-sour fermented beverage, to sparkling wine or vodka. For dessert, customers favor donuts filled with jam and poppy seed cake. 301 Hope St., Stamford bukovina-ukrainian-deli.restaurants-world.com
Soul Tasty offers takeout and catering for Karamu, the feast of faith celebrated on December 31, the seventh and final night of Kwanzaa. Drawing on the flavors of the African diaspora, the menu hits all the right notes: Cajun shrimp & grits; BBQ, baked or fried chicken; fried whiting; and hearty sides like baked mac and cheese, slow-cooked collards, black-eyed peas, dirty rice, fried plantains and cornbread.
Desserts are equally indulgent, from sweet potato pie and chocolate-frosted vanilla cake to a fluffy banana pudding layered with vanilla wafers, sliced bananas, custard and whipped cream. At Soul Tasty, that’s how you do a truly “Joyous Kwanza!”
29 Main St., Stamford soultastyct.com
From-scratch bakery Beldotti has been a Stamford staple for 40 years, known for its hearty rye, sourdough and pumpernickel raisin loaves. But tradition isn’t the whole story—Beldotti has evolved with a sweet side. The house-made brioche donuts come filled with mousses, creams and custards, like the banana cream pie donut, piped with banana whipped cream and topped with crushed Nilla wafers.
Come November, they take custom orders for Thanksgiving pies and whimsical cake pops shaped like turkeys. By December, it’s all about Christmas cookies—decorated like cozy holiday sweaters—along with custom cakes, Christmas cakes, and prepackaged cookie trays perfect for hostess gifts, straight through New Year’s Day.
605 Newfield Ave., Stamford beldotti-bakery.restaurants-world.com
Christmas isn’t a religious holiday in Japan, but it does come with a quirky tradition: eating KFC. At Maruichi Japanese Food & Deli, customers have a far better option. Their karaage—Japanese fried chicken—is marinated in soy, ginger, sake and mirin, then coated with flour and fried twice for maximum juiciness and crunch. It’s the second most popular holiday party pick-up, right behind their sushi and sashimi platters, crafted fresh
by an on-site sushi chef.
While you’re there, load up on stocking stuffers: Sanrio plushies, Hello Kitty lunch bags, socks, anime stickers and key rings—little gifts that disappear as fast as the karaage.
1980 W. Main St., Stamford maruichi.net
Celebrate & Serve
From the table to the community, the holiday season is about gathering and giving back
Hanukkah—the eight-night Festival of Lights—runs this year from sundown on December 14 through nightfall on December 22. Traditionally, the holiday celebrates the miracle of a single day’s oil burning for eight days, and food has always played a starring role. Expect plenty of indulgent fried favorites like latkes and sufganiyot (jelly donuts), but beyond that, menus run the gamut: kosher, kosher-style, casual potlucks or full sit-down dinners. Here are three local spots offering Hanukkah and holiday catering menus, including a special Christmas Eve and Christmas Day Asian-inspired option.
Restaurant Six Thirteen, an upscale New American kosher spot, is bringing Hanukkah flavors front and center. Start with latkes served with a non-dairy “sour cream” and house-made applesauce—the smoked salmon version comes adorned with fronds of fresh dill, perfectly complementing the soy-based cream. The Macabee burger nods to the Hanukkah story, topping a half-pound patty with a crisp latke, while the Judah Shredder stacks pulled beef brisket on a challah roll with tangy slaw and two latkes on the side. For something hearty, the Mattityahu lamb kofta kabob arrives with kabobs, tahini, Israeli salad and, of course, two latkes. Dessert options include traditional house-made jelly donuts or contemporary churros with dipping sauce (we vote on trying both).
And for those planning holiday celebrations beyond Hanukkah, Restaurant Six Thirteen also serves an Asian menu on December 24 and 25 and now employs a sushi chef.
108 Prospect St., Stamford 613restaurant.com
L’Chaim of Stamford, the Middle Eastern kosher takeout that opened last January in the former Tabouli space, is making Hanukkah entertaining easy. For a stress-free option, grab a combination platter that serves 10 to 12. The L’Chaim XL is a feast: chicken shawarma, falafel, schnitzel, grilled pargiot (chicken thighs), kebabs, Israeli salad, pickles, cabbage salad, hummus, tahini and 12 pitas. Pair it with the L’Chaim Salatim, a vibrant selection of homemade salads, dips, falafel and eight pitas. Whether you’re bringing the spread to a party or hosting at home, these platters disappear fast.
59 High Ridge Rd., Stamford @lchaimofstamford
A High Ridge staple since 1998, Rye Ridge Deli offers an extensive Hanukkah catering menu. Brisket comes two ways: in its natural juices or as first-cut brisket, leaner and drier. (Don’t forget the jus.) Sides abound, from gefilte fish loaves and potato pancakes with applesauce and sour cream to cheese blintzes, carrot tsimmes glazed with honey and cinnamon, stuffed cabbage, kasha varnishkes and noodle kugel. For dessert, indulge in chocolate babka, rugelach, honey cakes and fresh fruit salad.
1087 High Ridge Rd., Stamford ryeridgedeli.com
Feast Mode
Christmas Eve is serious business in Italian American households, and nothing says festive excess quite like the Feast of the Seven Fishes. At a buffet, expect a dozen fishes laid out for maximum wow factor. But if you’re serving a plated dinner, we’ve got a pro tip for you: You don’t have to do seven courses. Four will suffice, and we bet you can get seven different fish into three courses (ciao, cioppino). Family traditions are evolving, too. Take bacala: soaking salted cod can take days. Now, fresh cod baked with tomatoes, fennel, and olives wins hearts—and palates—much faster.
High Ridge Fish Market makes it easy to bring the feast home—or to the party. Pick up fresh seafood, ready-to-cook options or prepared foods like soups and salads. Bring a shrimp platter to the party, and you instantly become the hero: 16-to-20-per-pound jumbo shrimp, served cold with tomato horseradish sauce, is a guaranteed crowd-pleaser. Their sushi chef can also craft custom platters of nigiri, rolls and sashimi, while seafood dumplings or mango shrimp ceviche offer a fun, unexpected addition.
873 High Ridge Rd., Stamford highridgefishmarket.smartonlineorder.com
New Wave Seafood is both a wholesale supplier and retailer, meaning quantity meets quality—and yes, lobster. Choose your lobsters from the 10,000 lb tanks, have them steamed, and serve hot buttered on slider buns for a luxurious, hands-on option. Lobster salad is another winner: combine with avocado, cucumber and hearts of palm, dressed in a bright orange vinaigrette. New Wave also offers prepared clams casino, fresh pasta with shrimp scampi and gourmet seafood options—from pan-fried scallops to grilled fish and whole stuffed branzino. 81 Camp Ave., Stamford newwaveseafood.com
Shelf Help
If your New Year’s resolution is to give back, Stamford’s food banks and pantries offer plenty of ways to step up. From rescuing surplus produce to stocking shelves and delivering meals, there are countless opportunities to make an impact, solo or with your crew.
Food Rescue US
Think Uber, but for food donations. Volunteers sign up online, grab available “rescues” that fit their schedule, then pick up surplus food from local markets, farms, schools and corporate kitchens, and drop it at nearby social service agencies. It’s that easy.
foodrescue.us
The Food Bank of Lower Fairfield County
This warehouse collects and distributes canned and packaged foods year-round, with ongoing needs for sorting, stocking, organizing and cleaning. Volunteers range from families (kids 16+), sports teams and community or religious groups to individuals. There are many ways to help—donate food, work on-site or organize a virtual or in-person food drive. (Check the website for details and to make an appointment.) Not sure what to donate? Think about the staples your own family relies on: peanut butter and jelly, mac ’n’ cheese, dried and canned beans, brown rice, canned tuna, pasta and pasta sauce. Simple, essential and always appreciated.
461 Glenbrook Rd., Stamford
foodbanklfc.org
Freedberg Family Kosher Food Pantry
Run by Schoke Jewish Family Service of Fairfield County, this pantry supports Stamford, New Canaan, Darien, Westport, Norwalk and beyond. Volunteers can donate kosher shelf-stable foods and personal-care items in person or via the Amazon wishlist or help out with pharmacy runs and food deliveries to those who can’t get out.
ctjf.org
New Covenant Center
New Covenant Center operates a soup kitchen, a food pantry and a variety of social services. Volunteers—ages 18 and up, or 15+ with a parent or guardian—can cook or serve meals, assist with deliveries or help stock and label shelves. There are also opportunities to organize food or toiletry drives, coordinate fundraising events, or lend a hand with marketing and communications.
ccfairfield.com