With his family thousands of miles away in Oregon, Andrew Dixon, executive chef at Mad Fox Brewing Company, has a recipe that rekindles his memories of holiday dinners. Dixon, who grew up vegetarian, said his mom always made different lasagnas with vegetables. He wanted to create one for the menu but lasagnas don’t always hold and lack freshness. For the last 10 years Dixon has fiddled with his butternut squash cannelloni and has finally perfected it. “This is something like what my mom would make,” Dixon said. “It’s almost like a vegetarian lasagna.” Dixon added the dish to the menu at Mad …

Chef Will Artley is used to spending his holidays in the kitchen preparing meals for guests. Artley, chef at Pizzeria Orso, he enjoys cooing and doesn’t really mind being in the kitchen for the holidays. This year, his braised lamb belly has the holidays heavy on his mind. The slow roasted lamb belly with garlic, onions, sun choke puree and triple cream dish topped with stewed forest mushrooms reminds Artley of the cold temperatures the holidays bring. “It makes you want to curl up next to a fire,” he said.