On Thursday, December 4th, CEO & Executive Chef Meg Walker represented Made by Meg Catering live on KTLA for their popular morning segment, Taste This! The theme for this broadcast episode was Hostingcore, showcasing Chef Meg’s tips & tricks on how to utilize the viral trend for holiday hosting.

If you’re looking to master the viral TikTok “Hostingcore” trend, here are some expertly curated ways to elevate your festive gatherings, from premium entertaining inspiration to chef-driven ideas that make celebrating effortless this holiday season. Whether you need local holiday catering in Los Angeles, full-service event support, or creative guidance for hosting December parties at home, this blog is designed to help you shine. From elevated holiday recipes featuring seasonal ingredients to menus perfect for Christmas gatherings, New Year’s celebrations, and corporate holiday parties, you’ll find everything you need to impress guests, reduce stress, and create unforgettable moments.

Live on the news, Chef Meg highlighted how to create effortless, personality-filled gatherings through natural décor, easy make-ahead touches, and visually stunning & unique dish presentations without the hassle. With a theme of pomegranates, cheese, and holiday-themed dishes, she demonstrated five festive red-and-green showstoppers including:

1. Cheese & Charcuterie Wreath
2. Pull-Apart Pesto Cheese Bread 
3. Wine-Whipped-Goat-Cheese Santa Hat
4. Sweet Potato Manchego Jewels
5. Pomegranate Mint Sparkler with Infused Ice Cubes
   

Your Guide to Holiday Hosting, Recipes, & Catering in LA: 

• You can watch the full segment recording on KTLA’s website: Taste This! Holiday Hosting Tips and Recipes with Chef Meg Walker 
  
  
• If you’re planning a December or January celebration, contact Made by Meg for holiday party catering across Los Angeles County!
  
  
• To learn more about how to make these exquisite and delicious recipes yourself, follow along with the holiday recipes below! 
  
  

The Cheese & Charcuterie Wreath

The holidays are here again, and there’s nothing quite like a festive cheeseboard to elevate your gatherings and events. Transforming it from a board into a wreath is a beautiful, easy, and festive visual accomplished with three to four different cheeses, your favorite accompaniments, and plenty of fresh rosemary for the base garnish. 

Cheesy: Ensure to include a range of cheese textures for different preferences, such as a spreadable soft cheese and harder cheese that either require a cheese knife or being pre-cut. Ensure you include different knives for each cheese to avoid unintentional flavor mixing, and if you aren’t pre-slicing your harder and semi-soft cheeses, include sharper cheese knives on the board. Include a range of flavors by incorporating different types of animal milk cheeses, with a combination of cow, goat, sheep, and/or plant-based. Our four go-to cheese types include a hard cheese such as Asiago, a smooth and nutty semi-soft cheese like Cypress Grove Midnight Moon with salt crystals, a soft cheese such as Triple Cream St. André Brie or Cypress Grove’s tangy Humboldt Fog, and a fun vegan cheese that’s flagged and labeled for any lactose intolerant or vegan guests. I use holiday-themed labels for the different cheeses, with toothpicks featuring the cheese names inside an ornament-shaped design. 

Savory: For choosing the charcuterie meats, we recommend including two different cured meats, such as thinly sliced prosciutto and thinly sliced fennel salami, both of which are ideal for building an elevated holiday charcuterie board with different looks, textures, and taste profiles. In addition to your savory meats, include something savory, vegetarian, and fermented to help balance your board, such as colorful pre-pitted green Castelvetrano olives. 

Crunchy: For the crunch and vehicle to enjoy the meat and cheese, place round crackers (leaning into the circular ornament theme) either throughout your wreath or in the center hole. Include both your fanciest flavored crackers and gluten-free crackers for all guests to be able to pair the cheeses and easily eat, ensuring your holiday entertaining spread is inclusive, elevated, and perfectly suited for your festive gatherings.

Cheeseboard wreaths are as much show as they are flavor, and quickly becomes an all-in-one appetizer smorgasbord that is easy to have pre-set for guests to enjoy upon arrival. Don’t have time to make your own? Contact Made by Meg Catering for our drop-off charcuterie options, ideal whether you’re hosting or attending. 

Ingredients:

• Asiago hard cheese (long triangles)
• Cypress Grove Midnight Moon semi-soft cheese (long triangles)
• Triple Cream St. André Brie soft cheese (whole) 
• Vegan cheese of choice  
• Prosciutto, thinly sliced
• Fennel salami, thinly sliced
• Fresh rosemary sprigs
• Green Castelvetrano olives (8-16oz) 
• Round crackers

Serving Items: 

• Holiday-themed cheese labels
• 2-4 cheese knives
• Round board or platter 

Steps:

• Prepare the Base: Rinse and gently pat dry the rosemary sprigs. On a large round board, arrange the dry rosemary sprigs in a circle, all facing the same direction, to form the base of your festive wreath.
• Add the Cheeses: Pre-cut or slice each of the 3 harder cheeses and include a cheese knife for the soft cheese. Space them evenly around the rosemary wreath: your hard cheese (Asiago), semi-soft cheese (Cypress Grove Midnight Moon), soft cheese (Triple Cream St. André Brie or Cypress Grove Humboldt Fog), and your chosen vegan cheese.
• Layer in the Cured Meats: Fold thin slices of prosciutto and fennel salami into the shape of roses by pinching the bottom and wrapping so the top flares out. Nestle them around the wreath, filling in gaps between the cheese sections.
• Add Olives for Texture & Color: Place Green Castelvetrano olives in a section that looks offset, such as between 7 o’clock on the wreath for a pop of bright green and added flavor, looking like an ornament on a wreath. 
• Fill the Center With Crackers: Arrange round crackers in the center of the wreath to complete the circular ornament look and create a built-in serving component.
• Label the Cheeses: Insert holiday-themed cheese labels or ornament-shaped toothpick markers to identify each cheese and add a festive finishing touch.
• Serve & Enjoy: Place the completed cheese wreath on your table as an all-in-one appetizer centerpiece. Enjoy the variety of flavors and textures with your guests!

Pull-Apart Pesto Cheese Bread

Yummy, shareable, and perfectly red-and-green for the holidays, this sourdough pull-apart bread is filled with butter, pomegranate seeds, green pesto, and cheese both inside and on top for a golden, bubbly crust. Make Ahead Tip: Assemble this pull apart cheese bread together a day ahead of time and keep it covered in the fridge until ready to bake.

Ingredients:

• 1 Large Round Loaf of Unsliced Sourdough Bread 
• 8 tablespoons of unsalted butter
• ½ head of minced garlic or 10 cloves 
• 1 cups freshly grated Fontina cheese
• 3/4 cups freshly grated Parmesan cheese  
• 2 Tablespoons fresh chopped parsley
• 1/4 cups pomegranate seeds
• 1 cup green pesto drizzle (make fresh or buy a pre-made tub) 
• Non-stick spray

Steps:

• Preheat your oven to 375°F / 190°C
• Use a sharp, serrated knife to cut the loaf of bread diagonally into 1-inch slices, making sure not to cut all the way through to the bottom. Then, turn the loaf a quarter turn and slice again to create a diamond grid pattern. 
• Measure individual ingredients into oven-safe ramekins 
• Melt the butter and add minced garlic in a small saucepan
• Mix the grated Fontina and Parmesan cheeses together 
• Spray non-stick oil on the foil, then place the loaf on a piece of foil on a baking sheet.
• Use a pastry brush to coat the inside of the bread slices with the melted garlic butter, stuffing the cracks with pesto, shredded cheese, and chopped parsley. 
• Wrap the loaf in foil and place it on a baking sheet.
• Bake the loaf for 30 minutes, unwrap the top of the loaf, add the remaining cheese on top, turn the oven to broil, and bake for an additional 5 minutes. 
• For a final garnish, sprinkle with freshly chopped parsley and pomegranate seeds, and serve immediately.

Wine-Whipped Goat Cheese Santa Hat

For a unique and festive dip, whip goat cheese into a fun holiday shape, such as a Santa hat, and decorate it with pomegranate seeds and slivered almonds! Spike with just a splash of wine for flavor, and be careful not to add too much wine, as this will make your goat cheese liquidy and more of a yogurt consistency. 

Ingredients:

• Red Goat Cheese Base
  • 2–3 logs of chèvre goat cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Splash of either pomegranate juice or Zinfandel red wine (for color and flavor; used in the red portion of the Santa hat)
• White Goat Cheese Mixture
  • 1 log of chèvre goat cheese 
  • Splash of Viognier or Chardonnay white wine (for the white sections of the hat)
• Toppings & Decorations
  • Pomegranate seeds (for the red portion of the Santa hat)
  • Slivered almonds (for the white band and pom-pom)
• Raincoast Crisps artisan square crackers

Steps:

• Prepare the Red Goat Cheese Mixture: In the bowl of a standing mixer, add 2–3 logs of tangy chèvre goat cheese along with a pinch of salt and freshly ground black pepper. Add a splash of either pomegranate juice or Zinfandel red wine for color and flavor to be used in the red portion of Santa’s hat.
• Whip Until Smooth: Using the paddle or whisk attachment, whip the mixture until it becomes smooth, fluffy, and fully combined. Scrape down the sides as needed.
• Create the White Cheese Batch: Repeat steps 1 & 2 for the White Goat Cheese Mixture to be used as a second batch for the white portions; whip additional chèvre with a splash of Viognier or Chardonnay. Use this mixture to define or brighten the almond-covered sections before adding the toppings.
• Shape the Santa Hat: Transfer the whipped goat cheese mixture onto a serving platter or large round wooden board. Use a spatula or clean hands to shape it into a classic Santa hat, triangular with a rounded top.
• Decorate the Red Portion: Gently press pomegranate seeds into the main section of the hat, covering it completely to create the festive red color.
• Make the White Band and Pom-Pom: Press slivered almonds along the bottom edge of the hat to form the white trim. Add more almonds to the rounded tip to create the hat’s pom-pom.
• Chill & Serve: Refrigerate the Santa hat cheese dip for at least 20–30 minutes to help it firm up. Serve with Raincoast Crisps artisan square crackers and enjoy!

Sweet Potato Manchego Jewels

For a healthy pop of color, these sliced sweet potato bites topped with Manchego and finished with red & green touches (pomegranate jewels & pistachios) are both festive and delicious hors d’oeuvres, especially great for gluten-free guests. 

Ingredients:

• 4 orange-flesh sweet potatoes, sliced into rounds 
• ¼ cup of olive oil, for brushing or drizzling
• Salt and freshly ground black pepper, to taste
• 1 block of Manchego sheep’s cheese, thinly sliced with a vegetable peeler
• ½ cup of Pomegranate seeds
• 3 tablespoons Fresh lemon juice
• 3 tablespoons Honey
• 3 tablespoons Za’atar seasoning
• 3 tablespoons Crushed pistachios

Steps:

• Wash, peel, then sliced sweet potatoes into round bite-sized ½” tall coins
• Toss with olive oil, salt, pepper, and Za’atar seasoning
• Line a baking sheet with parchment paper and non-stick spray, and put into oven at 350°F 
• Roast 20-35 minutes until fork-tender and golden
• Place thinly sliced cheese on top of the sweet potato rounds 
• Place back in the oven 3-5 minutes until Manchego cheese is melted & a bubbling golden brown
• Very last, top with fresh lemon juice, honey drizzle, crushed pistachios, and pomegranate seeds 
• Plate on individual mini white ceramic casserole skillets or teardrop spoons. Depending on the height of your vessel, you can stack 2-3 sweet potato rounds to make it filled to the top while still being the perfect bite. Finish with a tooth pick or miniature fork.  
• Place the miniature skillets on a larger wooden board for guests to pick up and enjoy!

Pomegranate Mint Sparkler Mocktail with Infused Ice Cubes

This mocktail can easily be transformed into the cocktail version by adding a spirit such as rum to make it a festive take on a Mojito, or vodka to make it a festive take on a Moscow Mule. For an easy hosting hack, prepare the pomegranate juice, mint syrup, and lime juice as a pre-batched mixture poured in a large glass swing top bottle and have it placed on your bar or bar cart with printed instructions to add ice, ginger beer, and sparkling water; this allows guests to easily mix themselves a specialty drink upon arrival, taking one more thing off your plate as host! 

People still love unique ice cubes and food styling. Pre-make clear square ice cubes in a silicone ice cube tray with your choice of frozen berries or fruit seeds (such as pomegranate) and fresh herbs (such as fresh mint leaves) inside, and use them in holiday cocktails or mocktails for a luxe look.

• Ingredients: 
  • Pomegranate Juice
  • MBM Mint Syrup (made with fresh mint leaves, cane sugar, and water)
  • Fresh Squeezed Lime Juice
  • Ginger Beer (we love Bundaberg Ginger Beer)
  • Sparkling Water 
  • Ice Cubes Infused with Pomegranate Seeds and Fresh Mint Leaves
• Instructions:
  • In advance, prepare square ice cubes in a silicone ice cube tray by first adding washed mint leaves to the bottom of the tray, then sprinkle pomegranates, then fill to the top with filtered water, then freeze until solid. 
  • Combine Pomegranate Juice, MBM Mint Syrup, & Lime Juice in a shaker with regular ice
  • Shake contents together and strain over infused ice cubes in ribbed highball 12oz glassware. 
  • Add ginger beer
  • Finish with sparking water
  • Stir and enjoy! 

Happy Holiday Hosting!

You might have noticed that the majority of these items either included pomegranate or cheese, and yes, that was intentional. We love having show-stopper drinks with appetizer pairings to tie a theme together. A signature drink with visual flair paired with matching bites (such as the above mini hors d’oeuvres) that guests can pick up is a simple “Hostingcore” party trick that makes your shopping list easier while simultaneously impressing your guests. 

Here’s to a happy (and cheese-filled) holiday season! We hope you enjoyed learning more about 2025’s holiday food trends, stylish entertaining strategies, and catering insights for the hosts who want their events to be both memorable and Instagrammable. 

Hostingcore Kitchen Tools

If you need support with any holiday celebrations, Made by Meg is here to help for food catering, bar service, and event rentals across Los Angeles County! 

As seen on Chef Meg’s KTLA Holiday segment on Hostingcore. Make entertaining easy and stress free with these essential kitchen products: Shop the Segment

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