Whether you’re hosting a holiday gathering or looking for the perfect takeout options, Eat Like a Local has you covered. Join Chris Shepherd for an “Eat Like a Local” holiday special airing on KPRC 2 and KPRC 2+ tonight at 7 p.m.
Discover how to build the perfect charcuterie board, whip up crowd-pleasing batch cocktails, and choose wines that will impress your guests — all with expert advice from Houston’s top culinary insiders.
Charcuterie 101
To help you build the perfect charcuterie board this holiday season, Shannon McCracken, general manager and cheese buyer at Montrose Cheese & Wine, shares her expert tips.
- Pick 3 or 5 cheeses with a mix of textures and flavors.
- Choose 4 oz of each cheese for every 3-4 guests.
- Choose cheese first, then 2-3 meats to include on the board along with a seasonal selection of grapes/apples/pear and nuts (optional).
- Local honey or fig jam are great options for spreads on any board.
- Consider your guests dietary restrictions. Boards can be made to suit vegetarian and Kosher needs - just ask your cheese monger!
Cocktail recipes
We sat down with Justin Ware, operations director at Winnie’s, Johnny’s Gold Brick, and Starduster Lounge who shared two festive batch cocktail recipes perfect for the holidays. Get ready to impress your guests with his Jingle Balls Nog and Rudolph’s Red Nose, plus expert tips on making cocktails in larger batches.
Rudolph’s Red Nose (1 cocktail)
1oz apple jack
1oz white rum
1oz lemon
.75oz orange tea syrup*
.75oz apple cider
1.5oz water
Yield 6 fl oz
Combine all ingredients and chill for at least one hour before service
Garnish With Apple Fan
Rudolph’s Red Nose (5 cocktails)
5oz apple jack
5oz white rum
5oz lemon
3.75oz orange tea syrup*
3.75oz apple cider
7.5oz water
Yield 30 fl oz
Combine all ingredients and chill for at least one hour before service
Garnish With Apple Fan
Orange Tea syrup*
4 cups White sugar
2 cups water
4 tea bags
Yield 1 Quart
Combine all ingredients in a pot larger the 1 quart and bring to a boil while stirring. Immediately after boiling turn off heat and allow to steep for up to 5 minutes. Strain the syrup through a coffee filter while hot. Carefully press the tea bags to extract as much tea as possible. Cool and use within 1 month if stored in a refrigerator.
Jingle Balls Nog (1 cocktail)
2 fl oz Almond milk
1.5 fl oz Heavy Cream
1 whole Egg
.75 fl oz Cream Sherry
.5 fl oz Cognac
6 Teaspoons white sugar
⅛ Teaspoon Vanilla Extract
⅛ Teaspoon Almond Extract
⅛ Teaspoon Fresh Grated Nutmeg
Yield 8 fl oz
Combine all ingredients and blend slowly and working your way to high until sugar is dissolved. 45 seconds to 1 minute. Chill well. Stir or shake the container well before serving to mix
Garnish with fresh Nutmeg.
Jingle Balls Nog (32 fl oz or about 5 cocktails)
8 fl oz Almond Milk
6 fl oz Heavy Cream
4 whole Egg
3 fl oz Cream Sherry
2 fl oz Cognac
½ cup white sugar
½ Teaspoon Vanilla Extract
½ Teaspoon Almond Extract
½ Teaspoon Fresh Grated Nutmeg
Yield 32 fl oz
Combine all ingredients and blend slowly --- working your way to high until sugar is dissolved. 45 seconds to 1 minute. Chill well. Stir or shake the container well before serving to mix
Garnish with fresh Nutmeg.
Wine List
These are all available from the Houston Wine Merchant.
Giuseppe Quintarelli ca’ del merlo 2018
Alex Foillard Brouilly 2018
North Valley Vineyards Chardonnay 2022
Domaine Vacheron Sancerre 2022 Magnum
Moulin Touchai 1996
Billecart-Salmon Brut Rose
Chêne Bleu Rose 2023
Hirsch Vineyards West Ridge Pinot Noir 2022
Thomas Fogarty Cabernet Sauvignon 2015
Heirtz Vineyards Martha’s Vineyard Cabernet Sauvignon 2017
Holiday menu timeline
To help your holiday season run smoothly, we asked our resident expert, Chris Shepherd, to share his top tips for stress-free celebrations.
- Make a timeline. Lay it out day by day — prep lists, shopping lists, everything.
- Write your menu and decide on drinks - consider cocktails, mocktails and wine.
- Coordinate with your guests. Find out now who’s bringing what, so you don’t double up.
- Make it easy - place an order (before the event!). Cook what you want and lean on local shops and restaurants for the rest. It’s a great time to try something new!
- Enjoy the day! Go with the flow. Plans are great — but don’t freak out if you have to change them. Hosting is busy, but it should also be fun.
Hosting tips
Hosting can be a breeze with the right approach—here are expert tips from Elliot Wood, general manager of Credence, to make your next party unforgettable.
- Instead of creating a general experience that suits everyone, consider incorporating your guests’ specific interests. Ex.: surprise them with a special wine or dessert you know they love.
- Be present. Don’t get so caught up in hosting that you don’t have time to spend one-on-one with your guests. Plan ahead so the tasks of hosting don’t consume you.
- End with a surprise. It could be a fun drink or sentimental dessert, but end the party with something your guests will remember.
- If wrapping up the night is tricky, plan a ‘next stop’ for your guests. Make a reservation at a local bar or an event that your guests can attend when the party is over. This brings the night to a close with a sense of excitement.
Desserts!
Bananas Foster Recipe
2 bananas, sliced lengthwise
3 tablespoons rum
½ cup light brown sugar
¼ teaspoon ground cinnamon
Vanilla ice cream
Instructions:
Preheat the skillet over medium-high heat.
Add butter, sugar and half of the rum.
Stir until butter is melted and sugar is dissolved.
Add bananas. Sauté about 1 minute, or until bananas start to soften.
Carefully tilt the pan toward you to get top half of pan hot but not too hot, then remove the pan from the heat.
Pour the remaining rum over the bananas. Tilt the pan toward the flame CAREFULLY to ignite rum.
Sprinkle cinnamon over the flame.
When flames die out, remove from the heat.
Serve bananas and sauce over ice cream.
Pie guide
Cleburne Cafeteria - Cherry Pie; Coconut Ice Box Pie
Fluff Bake Bar - Chocolate peppermint pie; egg nog cream pie
House of Pies - Bayou Goo Pie; Dutch Apple Pie
Nobie’s - Black Bottom Coconut Pie; Cinnamon Toast Crunch Pie
Proud Pie - Wobbly Turtle Pie; Big Texas Bourbon Pecan Pie
Gift guide
Wine Lover: Coravin
Home Cook: Meater 2; Cook Like a Local Cookbook; Pepper Cannon 44 Farms Gift Packs, Kunz Spoon,
Sweets & Treats: Brennan’s Pralines; Suzie’s Pastry Shoppe; Raja Sweets, Three Brothers Bakery
Dining out on Christmas 2025
If cooking isn’t on your Christmas to-do list this year, don’t worry —there are plenty of dining options available in Houston for Christmas 2025. Whether you want to enjoy a meal out, pick up takeout, or take advantage of holiday specials, many restaurants will be open on Christmas Eve and even on Christmas Day. From festive holiday menus to convenient takeout deals, this guide covers where to find delicious meals without the stress of cooking at home.
Here’s a closer look at some of the restaurants and businesses featured in this article:
- Raja Sweetsthe
Season 3 of “Eat Like a Local”
- SEASON 3, EPISODE 56: Season 3 of ‘Eat Like a Local’ launches with chefs recognized by the James Beard Awards
- SEASON 3, EPISODE 57: Beer + Bites: Discover two of the Houston-area’s best craft breweries
- SEASON 3, EPISODE 58: Hungry for a short trip? 4 flavorful restaurants to try in Baytown
- SEASON 3, EPISODE 60: From tortas to paletas: Generations of Mexican-American flavor in Houston
- SEASON 3, EPISODE 61: Farmed Fresh: Gulf Coast oysters make waves in Houston restaurants
- SEASON 3, EPISODE 62: Houston’s pizza scene is rising: Chris Shepherd explores top spots for every style