Winter is upon us, and for many of us that means Hanukkah and Christmas feasts are around the corner. The farmers market offers many fresh and seasonal options, with winter squash, lush greens, chicories, root vegetables, pomegranates, persimmons, and citrus in full force. Many of us fall back on family traditions when it comes to the holiday dinner table, even if those traditional dishes are tweaked to reflect the bounty of Northern California's agriculture.

For chefs and restaurateurs, the holidays provide a brief respite from the busy restaurant grind. Do they innovate when it comes to their own holiday gatherings, or do they pay tribute to their cultural and religious roots? We asked a few members of the restaurant community to share their holiday traditions, tips, and recipes.