Chef, cookbook author, and master entertainer Alex Hitz hosts a Christmas Eve dinner for 40 in his Los Angeles home.

You could say Alex Hitz inherited his love for throwing a good party. His mother, Caroline, a consummate hostess, and his stepfather, the famed conductor Robert Shaw, “entertained constantly,” he says. Hitz continues the family tradition, and sets Christmas Eve aside to share a sparkling evening at home with friends. No surprise, food is paramount, but the atmosphere he creates is equally delicious.


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A Host with the most Alex Hitz sets the Thanksgiving table and shares his entertaining quips.


To Alex Hitz, entertaining is an art form: a glorious culmination of thoughtful planning and meticulous preparation. His Southern manners and East Coast sensibility combine to produce abundant and aesthetically superior dinner parties. His flair for entertaining began with a love for cooking (which he inherited from his mother), but certainly did not end there: “There’s an art to being a host that you don’t necessarily have even if you’re a wonderful cook,” says Hitz. “Chances are, though, if you are a skilled cook, you wa...

Serve this succulent dish — enhanced by a creamy sauce with just a bit of tang — for seated dinners or festive buffets.





Yield: 10 to 12 servings



1 6- to 8-pound beef tenderloin, trimmed

2 teaspoons salt

1 teaspoon ground black pepper

2 tablespoons dried thyme

1 stick (8 tablespoons) salted butter, softened

2 tablespoons finely minced garlic

3 tablespoons finely chopped shallots




1. Preheat the oven to broil.

2. Rub both sides of the tenderloin generously with the salt, pepper, and thyme.

3. In a small bowl, combine the butter, garlic, and shallots, and mash them with a fork. R...

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