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Five Holiday Sides (and one dessert) from the 21c Museum Hotel Chefs

Five Holiday Sides (and one dessert) from the 21c Museum Hotel Chefs
Written by Erin Byers Murray

Hotel chefs have the unique experience of helping families celebrate with abundance and decadence during the holidays. So, what better experts to turn to when looking for innovative sides and desserts? Here, chefs from across the 21c Museum Hotels offer up their favorite dishes to add to the feast.


Deviled Ham Eggs

From Matt McClure of The Hive at 21c Museum Hotel Bentonville


Roasted Sweet Potato Crostini

From Jeff Patton of Mary Eddy’s OKC at 21c Museum Hotel OKC


Roasted Cauliflower with Whipped Feta and
Cranberry-Almond Relish

From Matt Bell of Gray & Dudley at 21c Museum Hotel Nashville


Sweet and Sour Roasted Carrots 

From Chef Joe West of The Savoy at 21c Museum Hotel Kansas City


Shaved Brussels Sprout Salad

From Melissa Miller of Metropole at 21C Museum Hotel Cincinnati


Dark Chocolate Pecan Pie Bars with Malted Whipped Cream

From Jonathan Searle of Proof on Main at 21c Museum Hotel Louisville

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