Feast: Fig is offering dine in and to-go offerings on Thanksgiving. Courtesy photo

Jason Pendergast, Culinary Director at Fig Restaurant is a big fan of the holidays. In fact, the only thing he doesn’t like about the season is that it’s a season.

“The only thing I loathe is pulling down the Christmas decorations and putting it away,” he said.

December is a busy time for the household with multiple kids’ birthdays leading into the big celebration itself, but Pendergast doesn’t just tolerate the personal and professional chaos, he actually idolizes it a little.

“My favorite movie is Christmas Family Vacation with Chevy Chase. You’ve seen his front yard and roof, mine is the same thing. He’s my role model. My house is lit up and you see it coming half a mile away,” said Pendergast.

Inside the restaurant, he prepares for the surge in customers with preparation and that includes getting ready for eager customers who may arrive to pick up their holiday fare at 3:30 p.m. instead of their 4 p.m. appointment time.

“We make sure we’re organized and set,” he said. “We have a comfortable waiting area and we’re just making food the best we can to provide and know they’ll have a great holiday.”

He advises residents to do the same. Plan ahead, put a menu in place and start prepping a few days beforehand.

However, he said the season is supposed to be fun. It’s a time for friends and family, and not for stress, so he recommends residents take advantage of the high quality restaurants in the area to ease their holiday prep.

“If you’re going to somebody’s Thanksgiving dinner and you’re in charge of making stuffing, pick it up from the local restaurant. It makes life easier and also supports your local restaurants. It doesn’t have to be homemade to be from the heart if you’re supporting a local restaurant.”

Fig is open on Thanksgiving for dine in service, while those who prefer to host at home are welcome to order for curbside pick-up.

Visit https://www.fairmont-miramar.com/dine/fig-restaurant/ for more information on holiday offerings.

And, for those wishing to replicate the delicious offerings at Fig with some home cooked flair, Pendergast has shared his personal favorite Pizelle cookie recipes. These are a big hit around his house and he said he often has to make several dozen to guarantee a couple make it to Santa’s plate on Christmas Eve.

Pizelle Cookies

YIELD – Makes 30 pizelle cookies


3 eggs

1 3/4 c. flour

1/2 tsp. anise seed or extract (optional see substitution ideas below)

1/2 c. UNSALTED butter (1/4 lb.)

2 tsp. baking powder

3/4 c. sugar

1 tsp. vanilla extract


Beat eggs and sugar.

Add cooled melted butter and vanilla and anise.

Sift flour and baking powder and add to egg mixture.

Drop the stiff batter by spoon into hot pizelle maker, follow pizelle maker instructions. Pizelle makers are small devices similar to waffle makers and can be bought at most major cooking or department stores.

Remove from heat and stack in cookie jars if possible to avoid from little hands eating everything first!!

(Batter can be refrigerated and used at a later time)