Holiday Entertaining, the Coastal Way

A Coastal Twist on Holiday Cooking
How Chef Felipe Riccio Brings Michelin-Level Flavor to a Make-Ahead Dish Anyone Can Recreate

Turkey and prime rib may dominate most holiday tables, but some of the most memorable dishes come from the sea. This season, Houston’s own Felipe Riccio—executive chef of the Michelin-starred March—shares a holiday-ready seafood recipe that’s bright, briny, and beautifully simple.

Rooted in his family traditions from Mexico, Spain, and Italy, Riccio grew up celebrating the holidays with dishes like bacalao a la Vizcaina—a sign, he says, of his future in the kitchen. Now, he brings that same coastal inspiration to Houston diners through the Marigold Club’s mussel escabeche toast, layered with jamón, sesame, and tarragon.

The best part? It’s make-ahead and incredibly forgiving, perfect for busy hosts. Riccio recommends buying the freshest seafood you can and leaning on acidity to build flavor. Mussels are traditional, but octopus, clams, or shrimp work beautifully. The escabeche only gets better after a day or two in the fridge, making it an effortless showstopper for gatherings.

Serve it on toasted sourdough, spoon it over warm potatoes, or pair it with crackers—this dish shines hot or cold.

Ready to try it? Here’s what you’ll need:
A bright vinegar-based escabeche, a silky paprika aioli, crunchy candied garlic, and a tarragon–sesame furikake to finish. Once prepped, layer everything onto toasted sourdough and top with fresh jamón.

It’s coastal, festive, and restaurant-worthy—without the fuss.
Perfect for the foodie at your table this holiday season.