What The Great Chefs Are Fixing At Home For The Holidays
December, 1986
Michael Foley (chef/owner, Printer's Row, First Street and Foley's Grand Ohio, Chicago): I like to think of my house as a noisy neighborhood bistro. When guests come in, they smell baking bread and cider.I don't like everything planned and laid out. It's important not to control your guests. You'll only get tired from pushing people around, or you'll be depressed. Instead, I set up activity centers: I put champagne and mulled wine in one corner and a big slab of cheese and bread in another corne...
