Holiday Cuisine Gets an Ethnic Flair

It's the holidays, and for some that means feasts. For the lucky, it means a whole new kind of feast.

Chefs are putting newfangled twists on holiday traditions, and TravelsinTaste has sought out some of the most tantalizing and brought them to you here.

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Long a Southern Italian tradition, the Feast of the Seven Fishes or The Vigilia (the vigil) began as a meatless meal served on Christmas Eve. Why seven? It could be the seven sacraments, the seven days of creation or even the seven deadly sins. But the fact is family and friends are together for seven courses, more than enough time to celebrate in style.In Las Vegas Carla Pellegrino is cooking up a storm at Bratalian Neapolitan Cantina. She's serving Mahi-Mahi alla Mediterranean with wild rice, walnuts, mango and apple chutney and for dessert a Crostata di Pera e Noce -- a pear pie stuffed with cream pastry and caramelized walnuts, served with French vanilla gelato.Executive Chef Geno Bernardo of Nove Italiano inside the Palms Casino Resort offers a special Feast of the Seven Fishes from Thursday through Christmas Eve. His menu includes family recipes such as Christmas Lobster (his Uncle Frankie's recipe) and Scungille Salad (his Aunt Rosemary's recipe).Also in Vegas, Rao's in Caesars Palace is serving the Feast of the Seven Fishes as a three-course menu with the traditional Baccala, a salad of salted cod tossed with sweet cherry peppers, capers and olives in lemon dressing; Fritto Misto; and Lobster Fra Divolo, to name a few. "We have celebrated the Feast of the Seven Fishes at our Rao's New York location for generations," owner Frank Pellegrino Jr. says. "It is a tradition that we have been enjoying at our Rao's Caesars Palace home as well since we opened. It's a wonderful way to bring people together over a great meal and celebrate with the Rao's family this holiday season."

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In New York, Marco Canora is serving such flavorful dishes at his restaurant Hearth as White Anchovies, Shrimp & Mussel Cacciucco; Baccala Montecato Crostini; and Shrimp and Mussel Cacciucco, a classic fish stew from Viareggio in Tuscany. Known for his creativity, Chef David Burke -- owner of multiple restaurants including David Burke Townhouse and David Burke Kitchen -- is increasing the luxury factor at Fishtail. His menu includes such delicious items as West Coast Oyster with Aquitaine Osetra Caviar; Hamachi with Crisp Potato & Ponzu and Sea Scallop Nigiri & Truffle Oil, in addition to a Lobster Lasagne with homemade pasta, candied celery root and tomato-mint butter.

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In downtown Los Angeles at Drago Centro, Chef Celestino Drago will be celebrating the holiday by presenting a light and healthful alternative to the hearty but often heavy Christmas feast. The seven-course dinner menu pleasures the palate with items such as an Amuse Blue Point Oyster with red currant pearls, Crispy Salt Cod with Persimmon Puree and Nasturtium Leaves and Maine Lobster Cappuccino. For another ethnic way to celebrate the Christmas holiday, try New York's Takashi. Its menu is beef, all beef and nothing but beef! Choice cuts of premium Japanese and American Angus are served yakiniku-style -- grilled right at your table. Featuring beef from local New York state farms, Chef Takashi, a third-generation Korean immigrant born in Osaka, Japan, combines the bold heartiness of Korean flavors with the finesse of Japanese cuisine. His holiday menu includes such delicacies as Stuffed Pork Ham and Turkey; Kobe Beef and Foie Gras in a Cow Large Intestine with Sauce Perigueux; Kobe Beef Filet Mignon Fonduta; and Kobe Beef Grilled on Japanese Magnolia Leaf. For those celebrating Hanukkah, there are plenty of twists on that traditional menu. Chef/owner Julian Medina is getting ready to celebrate a Mexican Hanukkah at his restaurants Toloache, Toloache 82, Yerba Buena and Yerba Buena Perry. The a la carte menu will offer traditional Hanukkah dishes -- only with a Mexican twist. The menu includes dishes such as Tacos de Brisket featuring a Bohemia-braised brisket, tomatillo salsa, avocado and horseradish crema; Guacamole de Pescado Ahumado, a house-smoked whitefish with avocado, red onion, and habanero with homemade tortilla chips; and Mexican Sufganiyot, doughnuts filled with dulce de leche. There's even a Hanukkah Margarita with Mexican chocolate-infused Herradura Reposado tequila with strawberries, agave nectar and gold leaf. Here's to enjoying the holidays with a creative twist on cuisine!RELATED STORIES: >>White Truffle Has Chefs Salivating>>Concord Grape Not Just for PB&J Anymore>>Luxury Cuisine Looks to Japan's Rising SunFollow TheStreet on Twitter and become a fan on Facebook.

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