From Our Kitchens to Yours: Holiday Recipes from Nomada's Chefs
The best holiday gatherings happen around the table. Whether you're hosting Thanksgiving dinner, planning a festive get-together or simply looking to bring something new to the menu, a little inspiration from the professionals can go a long way.
This holiday season, we're sharing a few favorites from the kitchens of Nomada Hotel Group's Central Coast restaurants. Chef Tyler of Norman at Skyview Los Alamos and Chef Ivan Coronel of Granada Bistro in San Luis Obispo are bringing two simple, flavor-packed recipes to your holiday table. From savory garlic confit to a fresh cranberry chutney, these chef-inspired recipes are easy to recreate at home and versatile enough to become new holiday staples.
A Little Garlic Goes a Long Way: Chef Tyler's Garlic Confit
At Norman, located at Skyview Los Alamos in California's Santa Ynez Valley, Chef Tyler draws inspiration from the region's local ingredients and seasonal flavors. One of his favorite ways to bring depth to a dish is through garlic confit, a slow-cooking technique that transforms whole heads of garlic into soft, buttery cloves and creates a fragrant infused olive oil along the way.
"My favorite way to use Windrose Farms' Central Coast-grown garlic is to confit the whole head, which adds a subtle depth of flavor to any dish. It holds well and also makes a beautiful infused olive oil that can be used for dressings, roasted vegetables, or to level up toasted bread. At Norman, it's the foundation of our Spanish garlic shrimp." — Chef Tyler
Chef Tyler's Garlic Confit Recipe
Ingredients
Whole heads of garlic
Olive oil
Kosher salt
Fresh rosemary
Fresh thyme
Bay leaf
Preparation
Preheat oven to 300°F.
Slice the tops off whole heads of garlic to expose the cloves.
Place the garlic cut-side down in a baking dish and add enough olive oil to come halfway up the heads.
Season with kosher salt, rosemary, thyme and a bay leaf.
Cover the dish with foil and bake for 40–60 minutes, until the garlic is golden and tender.
Allow to cool slightly, then strain the infused olive oil.
Squeeze out the softened garlic cloves and use as-is or blend with a splash of water for a smooth purée.
Holiday Hosting Tip: Make the Most of Your Garlic Confit
A little garlic confit goes a long way when preparing a holiday spread. Spread the softened cloves over warm toasted bread for an easy appetizer, fold them into mashed potatoes or drizzle the infused olive oil over roasted vegetables for an extra layer of flavor.
At Norman, Chef Tyler uses garlic confit as the foundation for the restaurant's Spanish garlic shrimp, proving that even the simplest ingredients can become something special with the right technique.
Experience Norman at Skyview Los Alamos
Nestled in the hills of Los Alamos, Norman brings seasonal California cuisine and locally inspired flavors to the table. Whether you're stopping in for brunch, gathering for dinner or exploring the Santa Ynez Valley, Norman offers a taste of the Central Coast in a relaxed, welcoming setting.
A Fresh Take on a Holiday Classic: Chef Ivan's Cranberry Chutney
Few ingredients say Thanksgiving quite like cranberries. At Granada Bistro in downtown San Luis Obispo, Executive Chef Ivan Coronel is putting a fresh spin on the holiday staple with a simple, three-ingredient cranberry chutney.
Featured as part of the amuse-bouche for Granada Bistro's Thanksgiving dinner, this recipe combines fresh cranberries, sugar and orange zest to create a bright, sweet-tart accompaniment to your favorite holiday dishes.
Unlike traditional cranberry sauces that simmer on the stovetop, Chef Ivan's recipe relies on a stand mixer to gradually break down the fresh cranberries, creating a chutney without cooking. It's an easy addition to any holiday menu, whether you're preparing a full Thanksgiving feast or bringing a dish to share.
Chef Ivan's Cranberry Chutney Recipe
Serves: 6
Ingredients
12 oz. fresh cranberries, cleaned and dried
12 oz. sugar
2 tsp. orange zest
Preparation
In a stand mixer fitted with a paddle attachment, combine the cranberries, sugar and orange zest.
Mix until the ingredients are incorporated, then continue mixing for at least one hour.
As the cranberries break down, the mixture will gradually develop into a chutney.
Transfer to your desired serving container and enjoy.
Holiday Hosting Tip: Beyond the Thanksgiving Table
While cranberry chutney is a natural pairing for roasted turkey, its versatility extends well beyond Thanksgiving dinner. Add a spoonful to a holiday cheese board alongside soft cheeses and crackers, serve it with roasted meats or use it as a spread for leftover turkey sandwiches.
Experience Granada Bistro in San Luis Obispo
Located within the historic Granada Hotel & Bistro, Granada Bistro brings seasonal California cuisine to the heart of downtown San Luis Obispo. Led by Chef Ivan Coronel, the restaurant pairs thoughtfully prepared dishes with an intimate dining atmosphere rooted in the building's 1922 history.
This Thanksgiving, Granada Bistro is celebrating with a special three-course prix fixe dinner featuring seasonal dishes and holiday favorites. Come and taste the Cranberry Chutney from the chef himself.
Thanksgiving at Granada Bistro
Thursday, November 26, 2026 | 3–8 PM
Three-Course Prix Fixe | $85 per person
Good Food, Better Gatherings
Great holiday cooking doesn't have to be complicated. Sometimes, all it takes is a handful of quality ingredients, a thoughtful technique and a little inspiration from the people who know food best.
Whether you're adding Chef Tyler's garlic confit to your favorite savory dishes or serving Chef Ivan's cranberry chutney alongside your holiday spread, these recipes offer two simple ways to bring a taste of California's Central Coast into your kitchen.
And if you'd rather leave the cooking to us this holiday season, join us at Norman in Los Alamos or Granada Bistro in San Luis Obispo, where our chefs and teams are ready to welcome you.