“Hanukkah is a communal holiday,” prefaces Rafael “Rafi” Hasid, chef-owner of 6R Hospitality Group. Before planning your menu, he suggests that you “serve everything family-style,” whether you are using his recipes, preparing traditional dishes, or choosing a more contemporary approach.

Typically, Chef Hasid likes to bookend his Hanukkah meal with latkes and sufganiyot while also introducing a few new dishes each year. This season, he highlights apple cider brisket for the entree, a winter centerpiece that offers depth and comfort. As he explains, “the apple cider gives the dish a cleaner, lighter finish without losing that slow-braised comfort.”

At Miriam in New York City, where he also oversees Miriam Street Food and 1803 NYC, Hasid says that “the tradition is to keep the heart of the holiday familiar while refreshing the flavors with Mediterranean touches.” This season, that approach shows up in ingredients like labneh, smoked salmon, and za’atar. For this menu, his fennel and radish salad and his carrots with za’atar carry those influences, and he suggests labneh and smoked salmon as toppings for his extra crispy latkes.

“This menu celebrates the heart of Hanukkah, rich foods cooked in oil, warm slow braises shared with family, and sweet treats that feel festive and nostalgic,” he shares. He adds that the crispy chickpea latkes honor tradition while also being inclusive for a crowd, since they are gluten free.

As you plan your beverage pairings, Hasid suggests a range of complementary sips, depending on how adventurous you want to be. “Sparkling wine or Champagne is perfect for cutting through the richness of the latkes and brisket,” he shares, but for a Mediterranean twist, he recommends lemonade spiked with Arak, an anise flavored spirit popular in the Middle East. For an alcohol free option, mulled apple cider “matches the brisket beautifully,” he says.

Read on for Chef Hasid’s three course Hanukkah menu, complete with simple side dishes to round out the meal.