Holiday magic at the Peninsula Beverly Hills: 'twas the night before Christmas and all through the house ...

It's that time of year again. The days get shorter; one can begin to imagine colder weather (remember, this is Beverly Hills, city of dreams and eternal sunshine), logs on the fire, and hot mulled cider. Can the holidays be far behind?

Not far enough. It is indeed time to pick up the phone and dial The Peninsula Beverly Hills to make holiday reservations. Why would anyone polish the silver and attempt to truss a turkey when you can dine with ease and in style at the award-winning Belvedere, savoring Executive Chef Sean Hardy's holiday fare. There are five holiday meals from which to choose: Thanksgiving (November 28), Christmas Eve, Christmas Day, and two sittings (Early and Late) on New Year's Eve.

Let's start with Thanksgiving. No ordinary bird with trimmings, this. We begin with a choice of the Belvedere's own Smoked Salmon with Sweet Potato Salad and Crispy Curried Shallot Rings; Dungeness Crab with a Granny Smith Apple, Wild Rice and Cranberry Salad; or Truffle Macaroni and Cheese. Tom Turkey is definitely on the menu, but so are Arctic Char and Braised Beef Short Ribs with Roasted Pumpkin, Parsnips, Chanterelle Mushrooms and Sage Au Jus. And the best news is that if you're not a fan of pumpkin pie, you won't have to fake it. You may enjoy a selection of sweets from the display.

You'll have less than a month to recover. (Better hit the gym now.) The Peninsula becomes a winter wonderland in December--decorated to the nines with reaglia and twinkling lights. And on Christmas Eve, costumed carolers serenade the Living Room, the Club Room, the Belvedere, and the Lobby. However, they can't compete with Chef Hardy's sumptuous repast: Pan Seared Duck Liver with Spiced Apple Bread Pudding and Nutmeg Shooter; Maple Roasted Pumpkin Bisque with Cinnamon Foam; Pan Seared Diver Scallops with Parsnips and Chanterelles; and Short Rib "Osso Bucco" with Brussel Sprouts and Butternut Squash Chestnut Puree." Are we hungry yet?

Chef Hardy's Christmas Day feast begins with the unusual: Lemongrass Scented Prawns with a Green Papaya and Baby Coconut Salad or Baby Arugula and Humboldt Fog Goat Cheese Salad with a Honey Blossom Vinaigrette. The signature Macaroni and Cheese has Truffle added to it, and there is also Muscovy Duck Confit with Quince Celery Root and Golden Raisins. Again, Turkey if you choose, but also Pan Roasted Whitefish with a Dungeness Crab Succotash, or Thyme Roasted Strip Loin with a Spinach and Gruyere Bread Pudding and Micro Brussel Sprouts. (This is definitely the place to be.)

New Year's Eve at The Belvedere features a different, specially created menu at both early and late seatings--suffice it to say that the common main course is Herb Roasted Loin of Veal with Marble Potatoes, Braised Salsify, Dungeness Crab Gratin and Parsnip Froth. Dessert is called, quite simply, "Chocolate, Chocolate and More Chocolate." There is a reason The Belvedere continues to be honored with the AAA Five Diamond Award and in the Zagat Guide.

P.S. If you're staying at the Peninsula this holiday season, there are a couple of people you should know. Introduce yourself to concierge extraordinaire Kristina Martindale, the Peninsula's fairy godmother of shipping. Have peace of mind knowing that whatever treasures you score can be wrapped and shipped to wherever they need to go. All you have to do is supply the address and the card. (For this service alone, it is worth checking into the hotel.)

You should also take a trip to Carmen's Gifts on the Lobby floor. She's a crackerjack gift-wrapper, which means you can bring all your loot right here and know that those purchases will get a first-class wrapping job. Additionally she holds the keys to some exclusive West Coast retail enticements: baubles, bangles and beads from Shanghai Tang, Hong Kong's primo specialty store with an outpost on Madison Avenue. Think silk bags in vibrant colors, lacquer boxes, scented candles, dramatic silk-backed cashmere shawls, cosmetic bags, photo albums, teacups, cufflinks, frames and mirrors--everything to fill a stocking and then some.

Right across the hall is Agnona, where you can have a glance at the world's most luscious cashmeres. This venerable cashmere weaver and leading textile innovator is the premier fine fabric source for such famed designers as Yves Saint-Laurent, Christian Dior and Valentino, and the Peninsula's boutique was Agnona's first retail outlet in the U.S. Think about buying yourself a present--you deserve it! Happy Holidays.