Holiday Traditions with the Kindreds and All-Clad

(light guitar music)

My mom's nickname is Momo,

the grandchildren named her that.

And we were like hey, listen,

we want to make Momo feel special.

So, we create this, like, awesome meal for her,

because she did that for us every Christmas.

We do country ham and red-eye gravy,

we do biscuits, eggs, all kinds of stuff.

Our kitchen, it's not really big, and so, for us,

the best part about All-Clad is that they

literally stack so well.

We have two drawers that fit the entire line.

Christmas breakfast is usually

people that are the closest to us,

and that's like, the Macy's, the Pope's, Momo,

them coming over and just having a good ol' time and,

you know, just communing.

We all get together, there's usually lots of mimosas,

some backyard little games going on.

I think one of the best parts about

Christmas morning is that the food is so simple,

and I mean, that is obviously comforting and nostalgic.

But it's also a great way to get the kids involved.

They love rolling out biscuits,

they love helping scramble eggs,

like little things like that.

It's all family style, everybody's getting around the table.

The kids often times bring the food out,

and they love to help and participate.

So, it's great cause everybody can

kind of be involved with the whole family.

The country ham and red-eye gravy

goes back to my mom's father, my grandfather.

The way that my grandfather would do it,

he would just take country ham and sear it in a pan,

and then he would braise it in the coffee, that's it.

We get our ham from A.B. Vannoy,

comes in sliced, boneless.

I sear it in a pan, and as you sear it,

the fond sticks to the bottom of the pan,

and then I'll take a little bit of butter

just to get a little extra fat in there,

and then I'll caramelize, fry in a little bit of parsley,

sage, some herbs, whatever you got.

Of all of the pans that we bought when we opened Kindred,

the All-Clad pans are the only ones that are still,

like, kicking it.

One day, like, out of nowhere, I think

this was probably during the time that you were like

Okay, I really want to become a Southerner.

(Laughs) So she made a batch

of biscuits.

You know, the recipe has evolved,

we serve them here at the restaurant from time to time.

They definitely make an appearance

at Thanksgiving and Christmas.

(bright guitar music)

There's always opportunities

for family and connections with people,

connections with our community,

connections with our guests and our people that work for us,

to come together.

We're really passionate about that.