Michelin Chefs Share their Favorite Holiday Dishes
"I've loved eggnog since I was a kid. It's a holiday classic,” says Jeremiah Langhorne, chef of The Dabney and Petite Cerise in Washington, DC. “When The Dabney entered its first winter, I wanted to make it for our guests; we spent years perfecting our house eggnog, known as "Dabnog,” he shares about the blend of bourbon, rye, madeira, black rum, sorghum molasses, and the best eggs and dairy from farmers in the Mid-Atlantic region. “It's perfect for an after-dinner drink or you can even use it in your latte, Petite Cerise style." - Jillian Dara
