What’s not to love about the food and festivities this time of year? We tapped into our family of Dailey Method owners to discover some of their holiday favorites. Our mouths are watering just thinking about them. Take a look for yourself and see…


Starters       Main Course       Desserts         Holiday Spirit         Traditions


Just Getting Started

Steak Gruyère Popovers


Seattle studio co-owner Michelle Carpenter kicks off her holiday meal with these delicious bites for something small and savory her loved ones can grab while mingling.


Healthy Buffalo Cauliflower Bites


Owner Carly Goidosik from The Dailey Method Birmingham gives her guests a little love (and heat) by starting off with spicy, healthy cauliflower bites.


The Main Event



Santa Rosa, California owner, Jessica Chilvers, does not shy away from this local favorite.  She adds a bit of San Francisco sourdough, butter and pairs with a nice chardonnay for her favorite meal of the year.


Yam Stew


To warm up on Christmas Eve in Bloomington, Illinois, owner Kim Thompson prepares a hearty stew for loved ones. Sweet, savory and spicy – there’s a bit for everyone.



Pan-seared Chicken with Porcini-Chestnut Sauce and Steamed Spinach with Orzo


Christina Vance of Dailey Method Colleyville, Texas turns a fun family tradition of roasting chestnuts with her children into a DELICIOUS meal. Behold Pan-seared Chicken with Porcini-Chestnut Sauce and Steamed Spinach with Orzo


Homemade Ropa Vieja


Alessia McIntosh, owner of The Dailey Method Loudoun in Virginia,  holds a Cuban feast each year that would not be complete without this mouthwatering dish.

Ropa Vieja

3lbs of flank steak

12 cups of water

2 tbsp olive oil

2 onions

4 cloves of garlic

2 medium tomatoes-quartered

3 green bell peppers sliced

pinch of saffron, cumin to taste, 3 bay leaves,

2 1/2 cups of tomato sauce

1 cup vino seco


1)Place flank steak, water, and salt in a deep pot and bring to boil over medium-high heat. Reduce heat to medium low and cook for an hour until beef starts to shred. Using a slotted spoon set beef aside to cool. Reserve water used to cook beef.

2) Once beef is cooled shred using hands until meat is in strands.

3) In a large pot or Dutch over heat the olive oil and add onions cooking for 2 min. Reduce heat to medium and add garlic, tomatoes, green peppers, salt, saffron, cumin, bay leaves, tomato sauce and shredded beef. Cook for 4-5 min stirring occasionally.

4) Add reserved water and vino seco, bring mixture to gentle boil and reduce heat to low, cover and allow to simmer for 20-30 min. Remove bay leaves and serve over hot rice.


The Sweet Spot


Lemon Bars


Emma Updike, studio co-owner in Boulder, Colorado brings the sweet and the sour during the holidays with her lemon bars. Yes, the end of a holiday meal IS bittersweet.



Insanely Delicious Turtle Cookies


In Ottawa, Canada Sarah Thompson brings together the nutty and the sweet with these appropriately-named and insanely delicious Turtle Cookies



Plätzchen Cookies


Owner Dorina Montgomery of The Dailey Method Calgary brings home a beloved German tradition of baking all sorts of “Plätzchen” cookies. Simple and delicious.


The Real Holiday Spirit

The Autumn Cocktail


While you are cooking, don’t forget to try Leanne Kurtzweil’s, co- owner of The Dailey Method Northbrook, Illinois, favorite holiday spirit – the Autumn Cocktail, complete with apple cider. (No need to ask how you like them apples…)


Rich Traditions

Beyond the food that inspires us are the traditions our Dailey Method studio owners share with their families. Here are a few that we absolutely love:

“We always go cut down our own Christmas tree in the woods (Christmas Tree Farm). The actual cutting is second to all the snowball fights sledding and horseplay…” -Jamie Rigby co-owner of The Dailey Method Ottawa

“Palachinka Pancakes! We make them every Christmas morning and serve with powdered sugar and a variety of jams.” – Kerry Corcoran of TDM Berkeley

“We wear matching pajamas on Christmas Eve (our dog wears them too!)” -Kelli Stuart of The Dailey Method Napa

“Trimming the tree party. Dinner is a plethroa of appetizers, decorate the tree with ornamets, watch Christmas movies and listen to Christmas music.” –Taryn Fischermann of The Dailey Method Newport Beach

“Zoo lights in Chicago – it’s the BEST!!!!” -Tami Conway of  The Dailey Method Chicago (Bucktown & Lincoln Park)

“We just eat a LOT.” –Tm Torres of The Dailey Method D.C.


From our Dailey Method family to yours….happy, happy holidays. We hope you #burnbrightdailey.