Holidays & Occasions Christmas Chef Mike Lata and Jenni Ridall Share Their Lowcountry Christmas Menu Across the harbor from Charleston, South Carolina, Mike Lata and Jenni Ridall enjoy dinner on the front porch, oysters all around, and a game plan that leaves time to savor the season. By Paula Disbrowe Paula Disbrowe Paula Disbrowe writes about the endless adventure of food and travel. Her stories have taken her to vanilla plantations in French Polynesia, single malt distilleries in Scotland, olive groves in Spain, and salmon boats in Alaska. She is currently the Chief of Flavor for Fire & Smoke Society, a company devoted to making food taste delicious. Prior to that, she spent two years as a senior editor at Southern Living, where she remains a frequent contributor. She is a contributing writer to Food & Wine, Texas Highways, and Texas Co-op Power. Her work has appeared in The New York Times, Bon Appetit, Coastal Living, The Local Palate, and Delta Sky, among other national publications, and she previously served as the food editor of Restaurant Business magazine. Southern Living's editorial guidelines Updated on January 19, 2023 Share Tweet Pin Email Trending Videos Jenni and Mike (right) with their dog, Rocky. Photo: Peter Frank Edwards "We're not cuckoo for Christmas decorations," explains chef Mike Lata, owner and culinary force behind FIG and The Ordinary restaurants in Charleston, South Carolina. "We have friends who go deep, but that's not us." These are not the words of a grinch. While it's true that he and his wife, Jenni Ridall, can fit their combined collection of ornaments in one box, they wholeheartedly embrace the season in their own style. As you might imagine, that means devoting abundant attention to their menu. After all, it was a passion for the pleasures of the table that brought them together. Lata moved to Charleston as a young chef in 1998 and then opened FIG in 2003 and The Ordinary in 2012. Ridall came to the industry later in life, after studying art history and then culinary technique at Le Cordon Bleu. They met when she applied for a job at FIG in February 2015. "Even before then, I was drawn to Mike's food and his aesthetic," she recalls. Cozy Christmas Eve moments abound in front of the fire. Peter Frank Edwards Ridall worked at FIG and The Ordinary as a culinary administrator, documenting endless variations of dishes, transcribing recipes written on napkins and in notebooks, and planning events. "We did one in Aspen, Colorado, for 600 people that was the hardest thing ever," Lata says. "Jenni's organization helped pull it off." In 2018, she struck out on her own to create TK Culinary Consulting and Test Kitchen, a culinary consulting business. The couple married in 2019, so their holiday rituals are still new and evolving. "Jenni brings strong family traditions to our relationship," Lata says. "She ignited my desire to play along and start creating our own Christmases that our children (9-year-old Henry and 1-year-old Oscar) would remember." Fresh decor nods to the season. Peter Frank Edwards Their home on James Island, a quiet community across the harbor from Charleston, is an inspiring muse. The three-bedroom 1740s Dutch Colonial sits on a leafy, 2-acre property where Ridall forages for cypress, magnolia, and tea olive clippings to arrange around the windows, on the porch, and on the mantels of five fireplaces. Mild winters make alfresco dining doable. Greenery foraged from the property creates a festive (and free) table runner. Mild winters make alfresco dining doable. PHOTO: Peter Frank Edwards Greenery foraged from the property creates a festive (and free) table runner. PHOTO: Peter Frank Edwards The fragrant greens and simple adornments (glowing votives, sage green tapers, and stemmed wineglasses) create a welcoming table on the front porch, where they'll serve a feast on Christmas Eve. From Lowcountry Fish Stew to Oven-Roasted Oysters with Mushrooms and Watercress, their smart, seasonal menu is designed with plenty of do-ahead components. Lata seasons the seafood stew. Freshly grated horseradish gives the toasts a spicy finish. Lata seasons the seafood stew. PHOTO: Peter Frank Edwards Freshly grated horseradish gives the toasts a spicy finish. PHOTO: Peter Frank Edwards Planning is everything, Lata emphasizes. "We don't just dream up these meals," he says. "We give a lot of thought to organizing because who wants to be in the weeds at home?" That means when Ridall's family arrives from Atlanta (along with a tumble of young kids), there's nothing to do but uncork a bottle of cold white Burgundy, watch the happy chaos unfold, and toast to a job well done. "We celebrate the real blessing that is our family," Lata says. Lata and Ridall's Holiday Menu 01 of 06 Oven-Roasted Oysters with Mushrooms and Watercress Peter Frank Edwards; Prop Styling and Floral Design: Sara York Grimshaw Recipe: Oven-Roasted Oysters with Mushrooms and Watercress Some advance preparation helps keep things simple on Christmas Eve. Make the mushroom stuffing ahead and refrigerate. Assemble the day of and finish in the oven. Serve on a bed of rock salt for a dazzling presentation. 02 of 06 Chopped Chicken Livers on Toast Peter Frank Edwards; Prop Styling and Floral Design: Sara York Grimshaw Recipe: Chopped Chicken Livers on Toast Think of this as chicken salad made with livers. The dressing gets a kick from whole-grain mustard, and bacon adds a nice crunch. Serve on buttered toast. 03 of 06 Winter Greens Salad with Creamy Walnut Vinaigrette Peter Frank Edwards; Prop Styling and Floral Design: Sara York Grimshaw Recipe: Winter Greens Salad with Creamy Walnut Vinaigrette Hearty winter greens, mint, and a rich vinaigrette come together to wow. Toasted walnuts and infused oil take the dressing to the next level. 04 of 06 Lowcountry Fish Stew Peter Frank Edwards; Prop Styling and Floral Design: Sara York Grimshaw Recipe: Lowcountry Fish Stew Make the broth in advance for a fish stew that comes together quickly on Christmas Eve. Anise-flavored liqueur and saffron threads add a special touch to this twist on French bouillabaisse. 05 of 06 Carolina Gold Rice Middlins Peter Frank Edwards; Prop Styling and Floral Design: Sara York Grimshaw Recipe: Carolina Gold Rice Middlins For a side dish you can't mess up, turn to Carolina Gold Rice, named for the fields' golden hues just before harvest. This rice has a slightly chewy consistency. 06 of 06 Grammy Rolls Peter Frank Edwards; Prop Styling and Floral Design: Sara York Grimshaw Recipe: Grammy Rolls Prepare these on Christmas Eve and serve warm on Christmas morning. A version of monkey bread, this recipe came from Ridall's grandmother. Read about the recipe's story and family tradition here. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit