We are just three days away from Christmas, a day when many gather with loved ones to celebrate. 2020 will look very different for many, and we thank all of you who have made the difficult sacrifices to limit gatherings of all kinds to keep our community safe.

As we saw during Thanksgiving, our residents made those tough choices and the expected rise in cases did not happen locally. This is a testament to the strength and commitment of our residents to safety.

As we approach the next week with Christmas and New Year’s we want to remind our residents how you can manage the holidays safely, so we can minimize spread in Champaign County.

Our year-end holidays are well under way. Protecting your family, friends, and community should be at the top of your list this season. As we await a vaccine, the Illinois Department of Public Health has various recommendations to keep you safe.

Planning holiday travel? Among their recommendations, “Carry a small personal sanitizing kit that contains hand sanitizer, disinfecting wipes, and extra masks. Always wear a mask in public, wash your hands frequently, and practice social distancing when around others not from your household. Be aware of the risk level of your destination.”

Hosting overnight guests? IDPH says, “Consider the health of those in your home and those visiting, including older adults and individuals with medical conditions that put them at higher risk of severe illness. Identify a room where an individual can isolate should they develop symptoms or test positive while visiting. Make sure everyone understands the importance of wearing a mask and social distancing.”

While we’re out holiday shopping, IDPH offers the following guidelines: Consider alternative ways to purchase gifts other than visiting stores in person, where possible. Stay home if you have tested positive or have symptoms of COVID-19, which can include fever or chills, cough, shortness of breath, or other symptoms.

When serving your holiday meals, there are several guidelines to follow, among them: limit the number of people for which social distancing is possible before, during, and after the meal; encourage guests to wear a mask except to eat and to drink. Have an extra supply of masks, disinfectant wipes, hand sanitizers that contain at least 60% alcohol, and tissues on hand. Also, encourage guests to bring food and drinks for themselves and for members of their own household only.

Check out their full list of recommendations for the holidays here.

While Tier Three mitigations remain in place under the Restore Illinois plan, we continue to play bartender at home. Hunter with Punch! Bar & Lounge in downtown Champaign shows us an easy make-at-home drink that is sure to keep us warm on these cold winter nights.

If you’re not up to being the mixologist at home, don’t worry! Punch has take-home cocktails ready to go for you.

Thank you for continuing to do your part to Spread Cheer, Not COVID.

Continuing to plan your reduced-size holiday meal? Cooking everything at home may not be necessary. We asked individuals working behind the scenes on Champaign County Safe what dish they would bring from a local restaurant to a holiday meal. Here’s what they had to say.

FIRST COURSE

To kick off this community potluck, we have a couple first course options. Xander Hazel, Executive Director of the Champaign Center Partnership brings some deviled eggs from Big Grove Tavern. Shrimp Cocktail from Hamilton Walker’s is the appetizer of choice for Bruce Knight, Planning & Development Director for the City of Champaign. Another appetizer from Hamilton Walker’s also makes an appearance, with Sue Grey, President & CEO of the United Way of Champaign County bringing Bacon Wrapped Dates.

MAIN DISH

We have an array of options for our main course, showing off our international flavors. Gloria Yen, Director of the New American Welcome Center at the University YMCA brings Crispy Duck from Lai Lai Wok to the table. Robin Kaler, Associate Chancellor at the University of Illinois, spices things up with Yellow Curry (spice level 4!) from Taste of Thai. Laura Frerichs, Executive Director at the University of Illinois Research Park and University of Illinois at Urbana-Champaign Economic Development, brings a comforting dish, Butternut Squash Ravioli from Biaggi’s.

SIDES

A few side dishes are necessary to round out the meal. Jayne DeLuce, President & CEO of Visit Champaign County, is bringing the Twice Baked Potato Casserole from Black Dog Smoke & Ale House to the table. Meanwhile fellow Visit Champaign County staff member, Terri Reifsteck, Vice President of Marketing & Community Engagement with Visit Champaign County, would delight everyone with the Macaroni & Cheese from Wood N’ Hog Barbecue. Laura Bleill, Mom-in-Chief at ChambanaMoms.com wants to make sure guests enjoy the Truffle Fries from Sun Singer.

DESSERT

No meal is complete without dessert! Andrea Ruedi, Senior Advisor for Integrated Strategy Development for the City of Urbana, says the Layered Carrot Cake from Rick’s Bakery is a real treat. Carly McCrory-McKay, Executive Director of the Champaign County Economic Development Corporation, simply says pie from Hopscotch Bakery + Market. With all the choices, we’ll just eat all the pie!

We want to know, what local dish would you bring to a holiday dinner?

As Christmas looms on the horizon, we continue to look for ideas and inspiration to adapt our holiday traditions. While you look for ways to connect while keeping you and your loved ones safe, we asked Don Elmore, Director for the Illinois Small Business Development Center at Champaign County Economic Development Corporation and owner of Jane Addams Bookshop how he will spend his holidays.

“We have hosted a dinner and gift exchange at our house for many years with about 20 family members. A dinner wouldn’t be safe but the gift exchange will happen via Zoom, and we can now include family members as far away as Tennessee, Denver and Alaska!” He goes on to say, “These are always raucous events with rampant gift stealing and underhanded teamwork (all in good fun – usually). Maybe it will be better, at least for family relationships, as a virtual event.”

Holiday meals are often a highlight of family gatherings. Don shares their traditional meal. “Our traditional Christmas Eve dinner has become very popular recently but we have been making it for many years. Ingredients are locally sourced if possible: Lasagna with homemade “all day” meat sauce, Caesar salad, garlic bread, tiramisu. Family members have their own roles in preparing the meal. When did this become so popular? Now if you wait too long to shop you can’t find lasagna noodles or ladyfingers.”

“Because many of my recipes are “make as you go,” I will share a simpler, perfect go-to cold weather meal.”

Braised Guinness Beef Roast (thanks to Triple S Farms)

• ~3 lbs beef portion (chuck, tri-tip, or round – inexpensive cuts are fine for this – or flank or brisket if you want to spend more)
• 1 large red onion, diced
• 1 lb mushrooms, coarsely chopped
• 1 can (14.9 oz) Guinness Draught
• 1 tbsp Worcestershire
• 2 tbsp oil
• Flour, salt, pepper, herbs to taste

1. Lightly dust the beef roast with salt, pepper and flour. Heat oil in a stock pot large enough to hold all ingredients, then brown the roast on both sides.
2. Remove the roast, then sauté the onions until they begin to turn light brown. (Add more oil if needed.)
3. Add ½ cup water to deglaze the pot, then return the roast to the pot.
4. Add mushrooms and any desired herbs (small amounts of bay or sage work well)
5. Add Guinness.
6. Add water so about half of roast is covered; more may be added later as needed.
7. Reduce heat to a low simmer.
8. Cook for at least 2 hours, turning roast occasionally and adding water if needed.

Those classic pictures of children sitting with Santa may be canceled this year, but there’s still opportunities to spot him around town!

The Champaign Center Partnership is hosting Santa in downtown, campustown, and midtown this month for socially distanced photos. Catch him at these dates and times:

• Campustown, Saturday, December 5, 2:00–3:00 p.m.
• Midtown, Saturday, December 12, 1:00–2:00 p.m.
• Downtown, Saturday, December 19, 1:00–3:00 p.m.

Can’t spot Santa during these times? Don’t worry! We have a virtual background for you to use so you don’t miss a year of Santa photos. Simply download the photo below and use a photo-editing program to add your children to the pic. Hopefully there will be no tears with Santa this year!

Our holiday dinners will look different this year, as we keep safe distances from friends and family. However, that doesn’t stop you from having the perfect pairing of beer or wine with your meal. We asked some local experts what they would pair together. Check out what Todd at Art Mart, and Katie at Riggs Beer Company had to say.

We asked Todd to come up with a holiday meal and select the wines he would pair with each course. Here’s his recommendations:

“We will start with Champagne and chilled shrimp. Specifically the N.V. Etienne Doue Cuvee Selection, a 60/40 blend of Chardonnay and Pinot Noir that is a racy mix of orchard fruit with a creamy texture. Doue is unusual in Champagne. They grow their own grapes, and make the wine. Jokingly referred to as farmer fizz. Dinner is typically centered around a large piece of beef. This year we will be doing dinner for two with Beef Wellington, roasted potatoes and something green on the side. Which means for me, Bordeaux. My pick is the 2015 Baron de Brane Margaux, rich and sumptuous Margaux that opens with notes of black currant, blueberry and tea spice like perfume. Smooth and soft on the entry with velvety dark fruit. Finish is long, with present but smooth tannins.”

For our beer lovers, we asked Katie, as self-proclaimed mixologist what pairs well with Riggs’ offerings. Let’s just say, your options are plentiful. Here’s her extensive recommendations:

The American Lager is a great pallet cleanser that sits easily in the background while adding body and depth to any dish. Perfect for someone looking to focus on the food or just enjoy something easy drinking and light bodied. This beer pairs well with mac and cheese, soft pretzels, cheese ball appetizer, marinated tofu, beef stew, fennel sausage, fried foods, green curry, margherita pizza, noodles, lemon sorbet, gingerbread cookies, and pumpkin pie. 

Try a “Radler” by mixing 2 parts American Lager with 1 part of your favorite citrus soda in a pint glass. 

The Hefeweizen is a German-style wheat beer made with a yeast that gives this beer its signature flavors of banana and clove. The wheat malt gives this beer a lovely creamy mouthfeel and gentle flavor. This beer is perfect for brightening the flavors of a dish with fresh raw ingredients or warm spices. A Riggs “Hef” compliments gouda cheese, scalloped potatoes, venison, sushi, pork tenderloin, apple walnut salad, kale salad with pomegranate seeds, orange juice, pad thai, pastries, apple pie, vanilla bean ice cream, and banana bread. 

Try a “Screwdriver” with ice, 1 part vodka, 1 part OJ, and 1 part Hefeweizen–topped with an orange wheel.

The India Pale Lager is a lovely balance of the bitterness and flavor found in hops.  Lager yeast provides a clean base for the hops to really shine in this crisp, subtly-hopped beer. Citra and Cascade hops provide citrus and floral notes with balanced earthy and spicy undertones. It’s perfect for intensifying spice or cutting through rich flavors. This beer pairs well with spicy food, dry gin, savory herbs, steak tacos, rosemary potatoes, mesquite BBQ sauce, sushi, fried chicken, meatballs, antipasta, cranberries, fruit salad, and sugar cookies.

Try a “Gin and Tonic” with ice,  1 part dry gin, 1 part Tonic water, 2 parts India Pale Lager, and finished with a  lime wheel. 

The Red Lager is made using dark German malts to create a red color and subtle fruitiness. A healthy dose of American aroma hops accentuates the fruitiness and provides a refined bitterness that will leave you ready for another drink. Perfect for sitting by the fire at the end of the day. This beer pairs with pepperoni pizza, smoked meats, spinach artichoke dip, deviled eggs, garlic bread, sauteed mushrooms, fruit cake, chocolate cookies, and creme brulee.

Try using half a glass of Red Lager in a savory soup or stew to add a generous helping of flavor and complexity. 

The Barleywine is a strong, malt-forward lager that is made for sipping slowly. At 8.9% abv, this beer is great for cold winter nights and is best enjoyed alongside a holiday feast. Locally grown and malted barley gives this beer its complex flavor and rich character. Barleywine is an ideal selection for those who may not normally select wine as their drink of choice, which makes this the perfect beer for replacing the usual glass of red wine with dinner. This beer pairs with goose, duck, barbacoa, chicken and dumplings, twice-baked potatoes, roasted veggies, dark chocolate,  cranberry trail mix, and pecan pie.

Try using Barleywine as an addition to your roasted meats to add a robust and malty flavor as well as adding a rich and fragrant aroma to your kitchen.

The Schwarzbier is dark, well hopped, medium strength lager. Schwarzbier’s complexity is derived from its heavy use of dark, roasted, and smoked barley malt. It’s a roasty beer, with a hint of smoky sweetness that’s balanced with a robust hop bitterness. Staying true to its German Lager heritage, it has an incredibly clean, crisp finish. It is a perfect beer for a cold winter night to have alongside dessert. This beer pairs well with oysters, stew, chili, smoked salmon, briney dishes,  lobster, mole, rabbit, peppermint, yule log cake, beer cheese soup, chocolate ice cream, caramels, and fresh baked sugar cookies.

Try the Schwarzbier as your base beer for beer cheese soup or a beer batter.

The Weizenbock has a higher ABV, is slightly darker, and has more body than its little brother, Hefeweizen. Weizenbock’s fruity aroma will remind you of Hefeweizen, but due to its higher alcohol content, Weizenbock also has notes of vanilla and rum. The use of Riggs-grown wheat and dark, Munich malt gives this beer a wonderfully bready flavor and aroma. Our wheat beer yeast’s spicy character helps to cut through a mild sweetness to deliver the balanced finish that you’ve come to expect from a Riggs Beer. The warm baking spice and higher alcohol content make this a perfect drink to warm you up.This beer pairs well with honey glazed ham, baked sweet potatoes, cheese ravioli in a butter sauce, enchiladas, spiced nuts, tomato soup with grilled cheese, pine nut hummus, mashed potatoes, black bean and butternut squash soup, cheesecake, gingerbread men, and chai tea.

Try using Weizenbock in your banana flambe. 

Regardless of your choices, Champaign County has endless options to meet your beer and wine needs as you plan your holiday meals at home.