By David Landis, The Gay Gourmet –
We’ve eaten our Thanksgiving turkeys, set the Halloween pumpkins aside, and now it’s time for the queens of the holiday season to begin. It’s always a rush to Christmas, Hannukah, Kwanzaa, and the New Year, but the Gay Gourmet has your back. Herewith are some great culinary gift ideas and specials that can make your holiday shine bright. And this is just part one: stay tuned for more in my next column.
The delicious gift basket assortments from award-winning local sister cheesemakers Laura Chenel and Marin French Cheese Co. make gifting and entertaining extra special, including: the Cheeseboard Basket ($115), a gourmet assortment featuring Marin French’s soft-ripened cheeses alongside Laura Chenel’s signature goat cheeses, paired with charcuterie, olives, nuts, and crackers from California producers; Petite Breakfast 3-Pack ($26.99), a special trio featuring Marin French Cheese Co.’s original Petite Breakfast alongside two new flavors, Chive and Everything, recently launched in celebration of the brand’s 160th anniversary; and Make It a Gift Basket (starting at $10.99), a customizable option that pairs any selection of cheeses and accompaniments, perfect for creating a personalized gift.
The holidays are in full swing at the Four Seasons Hotel San Francisco, where they are bringing back The Bauble Bar: an elevated, festive pop-up that reimagines Santa’s home with a chic, city twist. Think plush red velvet, soft white polar fluff, golden accents, and the warm glow of holiday cheer. Cozy textures like leather and faux fur add warmth, while a canopy of hanging baubles sets a magical tone. Guests can enjoy festive cocktails & spirits paired with elevated holiday bites inspired by the flavors of candied ginger, cinnamon, and apple; lounge-style seating that invites guests to relax and toast the season; and a curated holiday soundtrack blending timeless classics and smooth jazz to complete the mood.
Created by Beyoncé Knowles-Carter in partnership with Moët Hennessy, SirDavis is a modern American Rye that blends craftsmanship, style, and cultural resonance, making it the perfect gift for anyone from the whisky connoisseur to the design buff to the Bey-Hive loyalist. The Gay Gourmet’s verdict? Smooth, with a touch of sweetness, just the right blend for a fabulous Manhattan.
Besides buying a bottle for your home, you can treat your loved ones to a SirDavis sip at one any of these local San Francisco bars and restaurants: Cold Drinks (644 Broadway); Ritz-Carlton San Francisco (600 Stockton Street),and The St. Regis San Francisco (125 3rd Street).
Canela’s Hanukkah offerings include one of the only full Hanukkah dine-in and to-go menus available in San Francisco this year. What makes this one stand out is how Chef Mat Schuster layers Spanish influence into classic Jewish holiday dishes without losing the heart of the tradition. It’s a thoughtful, cross-cultural menu that feels aligned with comfort, heritage, and something genuinely new.
A short drive away from the Bay Area is the charming Central Valley town of Paso Robles. On December 6, the Holiday Parade will fill the streets of Paso with dazzling floats, vintage cars, and marching bands put on by the city of Paso Robles. Closely following will be the iconic Vine Street Victorian Showcase on December 13, where the historic neighborhood will come alive with costumed carolers, twinkling lights, and Dickensian cheer. Throughout the season, local businesses will be decking the halls, serving themed food and beverage, and creating Holiday Pop-Up experiences all around the greater Paso Robles area. In town, sip a Snowball Old Fashioned at Miracle at 1122 Cocktail Lounge or a Sugar Plum Mai Tai at Cane Tiki Room. Both are hosting annual holiday bar pop-ups, with seasonal cocktails, cozy décor, and good cheer to keep the night glowing. You can stop at one of Paso’s countless wineries for cozy tasting experiences like the Holiday Black Tie Dinner at Eberle or transport yourself into a holiday wonderland at Paso’s premier immersive art destination, Sensorio. Expect special holiday programming December 18– January 5 with dazzling light displays, visits from Santa, themed performances, food and beverage, a local craft fair December 13, and a special rendition of The Nutcracker on December 18.
At San Francisco’s Beacon Grand Hotel, you can dine without the fuss of cooking and cleaning for the holidays. Festivities include Holiday Teas from Fridays–Sundays through December 28 at 2–4 pm; Christmas Eve Dinner on December 24 from 5–8 pm, including duck confit salad, Creekstone Farm prime ribeye and more; Christmas Day celebration, December 25 from 12–7 pm, with a family-style menu featuring prime rib, maple-glazed ham, wild mushroom risotto, and more; and New Year’s Eve dinner on December 31 from 6–9 pm, with West Coast oysters, seared scallops, a complimentary glass of champagne, and more.
Telefèric Barcelona, the family-owned Spanish restaurant group with locations throughout Northern California, has some great gift ideas, like: imported Spanish wine, gourmet gift baskets, and Spanish products that are rare to find (artisanal cheeses, hand-carved jamón, small-batch olive oils, and more); at-home entertaining done easy with take-home paella kits, assorted catering options, or even live in-house paella parties hosted by a Telefèric chef; and seasonal, celebratory dining at Telefèric locations in Walnut Creek, Palo Alto, Los Gatos, and Roseville.
Che Fico, the award-winning Italian restaurant on Divisadero, has some of the perfect gifts for anyone on your list. What’s on order? The offerings include gift cards, specialty Italian boxes, holiday cookie boxes, exclusive Pasta & Provisions or Wine Club subscriptions, and David Nayfeld’s new cookbook Dad, What’s for Dinner?
Pizzeria Delfina’s award-winning latkes are back just in time for Hanukkah and the holidays. Chef Craig Stoll’s perfectly crispy, salty latkes are now available for pick-up. They’re a festive side dish for holiday gatherings, or just enjoying yourself! There are a dozen flash-frozen latkes for $38, with optional add-ons like organic apple-quince conserva, crème fraîche, or Gingrass Smoked steelhead lox from renowned Bay Area Chef David Gingrass. The latkes are hand-formed and are made from russet potatoes, onion, egg, and potato starch before being fried in rice bran oil (gluten-free & vegetarian).
One of my favorite chefs, Chef Kathy Fang of FANG and House of Nanking, has a great new cookbook, just in time for the holidays. The book is titled House of Nanking: Family Recipes From San Francisco’s Favorite Chinese Restaurant. For the first time ever, the Fang family is unveiling treasured recipes and techniques to offer food lovers a rare glimpse into the bold flavors and rich cultural heritage that made their restaurant an institution. Perfect for beloved restaurant goers and cooking lovers alike, the cookbook is a heartfelt gift that blends sentimental stories with delicious recipes that celebrate food and family. You can also buy the cookbook and get cozy with a House of Nanking loungewear set + book bundle for $72. For a unique hostess gift or tasty stocking stuffer, readers can check out delicious homemade sauces like the salty, savory Chili Black Bean Sauce ($12), the bold Sichuan Chili Shallot Oil ($12), and the crunchy, nutty, Chili Garlic Crisps ($15).
There’s a sexy new cookbook by TikTok sensation The Donut Daddy. He’s here to play with 69 seductive dessert recipes for getting all hot and bothered in the kitchen. In The Donut Daddy Cookbook, author and baker Anthony Randello-Jahn blends sensuality with visually stunning gastronomy, showcasing the true beauty and sinful complexity of desserts across 69 alluring recipes. Let him take you by the hand as he guides you through setting up your pantry in the Foreplay chapter, then get your hands working in the Decadent Desires chapter. Each recipe has a tongue-in-cheek headnote followed by detailed steps like how to properly caress your doughs into submission, fill them with flavorful creams, or cover in sticky glazes, and bake them until golden and ready to consume.
Bonjour Bakehouse in San Mateo is a French-inspired bakery and cookie delivery business, now distributing its holiday cookies nationally. You can pick from a holiday assortment, rainbow cookies, gluten-free chocolate chip varieties and more. Bonjour Bakehouse is the creation of François Bernaudin, an experienced baker who is originally from Bordeaux, France. With decades of world-class pastry expertise, he has served as Executive Pastry Chef for top-tier establishments in Tokyo and San Francisco, including La Boulange.
Kokak Chocolates may have closed its retail space in the Castro, but owner Carol Gancia is still in business online. Their new holiday offering this year is the Noche Buena Holiday Grand Chocolate Tower Collection 2025, a stunning tower of handcrafted chocolates and treats featuring tropical and California-inspired flavors. Inspired by the Filipino tradition of gathering around the table on Christmas Eve, each chocolate is thoughtfully crafted to capture the warmth, comfort, and connection of this special holiday night. The Noche Buena Holiday Grand Chocolate Tower Collection 2025 includes: 1 box of mango chocolates; 1 box of Orangettes; 1 box of 9-piece Dubai chocolate truffles; 1 box of 16-piece Tropical Pâte de Fruit; and 1 box of 36-piece Noche Buena Heirloom Chocolate Truffles.
Celebrating its fifth year, Let’s Glow SF, the country’s largest holiday projection mapping arts festival, will once again light up downtown San Francisco from December 5 through 14. Hosted by the Downtown SF Partnership (DSFP) in collaboration with A3 Visual, Let’s Glow SF will light up eight landmark sites with large-scale animated artworks by 19 local and international artists, turning downtown into a nightly winter wonderland.
San Francisco just got another spectacular new reason to step out at night. AURA Grace Cathedral, created by the internationally acclaimed Moment Factory and co-presented by Fever, is now officially open, transforming the iconic Gothic landmark into a living canvas of light, sound, and emotion. This 45-minute immersive experience blends breathtaking projection mapping, original music, lasers, and illusions to transport audiences through swirling storms, starry skies, blooming ceilings, and crashing waves, all while highlighting the cathedral’s soaring arches and rich history.
By the way, isn’t convenience the answer to the holiday stress? Make it easy to host your holiday dinner this year. The hubby and I are picking up Dungeness crab (hopefully local, but who knows?) and sourdough for Christmas Eve from Mollie Stone’s, and then ordering in a ready-to-go Honey Baked Ham for Christmas. Add some bubbly from Gloria Ferrer and you’re done. Who needs the hassle?
And, finally, my annual gift to you: a recipe from my dearly-departed Mom, Laverne Shirley Landis. Here’s her holiday breakfast dish, her famous Make Ahead Bacon Strata:
Make Ahead Bacon Strata from LaVerne Landis (via sister Kate Landis)
Serves 8
12 slices bread, crusts removed and cubed
12 slices bacon, fried crisp and crumbled
½ pound pork sausage, fried
1/2 cup minced red pepper
3 green onions, sliced thinly, include the tops (or ½ onion chopped)
4 cup shredded cheddar cheese
6 eggs
3 cups milk
1/2 tsp. salt
1/2 tsp. dry mustard powder
1/4 tsp. pepper
Grease a 9×13 casserole dish. Lay half of the bread cubes in the bottom. Top with half of the bacon, half of the red pepper, half of the green onion, and half of the cheese. Repeat the layers. In a bowl, beat the eggs with the milk, salt, pepper, and dry mustard powder. Pour slowly over all of the ingredients in the casserole dish. Cover and chill at least 3 hours, or overnight. Uncover and bake in a preheated 350 oven for 45–55 minutes, until it is set in the center. Let stand for 10 minutes before cutting to serve.
David Landis, aka “The Gay Gourmet,”is a foodie, a freelance writer, and a retired PR maven. You can email him at: davidlandissf@gmail.com Or visit him online at: www.gaygourmetsf.com
The Gay Gourmet
Published on December 4, 2025
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