Christmas Eve chez Chris is a at this point a tradition of my clan. As the host I have to make things comfortable and unexpected at the same time. So, as far as the menù goes, I try to strike a balance between classics and new entries. This is what I served this year:
Appetizers: spicy olives, soft bread with Caprino cheese and Sichuan/Cubeb pepper, Parmigiano, Salame bites and tortillas 
Cocktails: fair selection including Margarita, Negroni (shown here) and Vodka Martini 
Rigatoni with Pesto and Bacon 
Marinated barbecued Ribs Texas style with fresh tomato salad
Sauces and marinades I made myself. I made pesto last summer with fresh basil from my vegetable garden then froze it. The Barbecue Sauce recipe I got from my friend Albano (I tweaked it here and there but it’s basically his).