“[The holidays] are full of flavors, spices, and memories. Our family has always celebrated with a Christmas Eve dinner. Historically that dinner varied; however, I have always been a person of tradition. So when I was five years old I expected to have crab legs for dinner just as we had the year before with our neighbors. My mother had not anticipated this but soon realized that to me, Christmas Eve dinner meant crab legs. She spent the next three hours searching for crab legs which she finally found frozen in a chain retail store, and Christmas Eve was saved.
Now our Christmas Eve contains a variety of dishes — prime rib, pasta alfredo, bisque, and of course a variety of desserts. But there is always a side of crab legs and laughter for everyone as well. No matter where I may travel or who comes to the table, I will always have crab legs to remind me of the past and the promise of the future.” – Alex Grimsley
Chef Alex’s Simple Pasta Alfredo
• 4 eggs
• 1 pound flour
• Pinch of salt
• 2 tbsp olive oil
• Water, as needed
1. Combine flour, eggs, salt and oil in a mixing bowl. Mix until it comes together with the dough barely coming together. Add water as needed in teaspoon amounts.
2. Wrap tightly in plastic, and let rest for 30 minutes. This allows the flour to become hydrated and easier to work with.
3. Knead the dough until super elastic, you should be able to stretch the dough without it breaking. Let pasta rest covered for another 30 minutes.
4. Roll pasta down to desired thickness making sure it’s very well-floured. Cut pasta to desired shape, toss with flour again and rest on a sheet tray for twenty minutes with parchment and more flour sprinkled on the bottom.
5. Boil in salted water until al-dente, roughly 30 seconds.
• 4 oz butter
• 1 qt heavy cream
• 8 oz of parmesan shredded (plus more for serving)
• 2 shallots
• 6 oz dry white wine
1. In saucepan, melt 4 oz of butter. Mince shallots and sweat in pan with butter until very fragrant. Do this on low so that you do not carmelize the shallots. We do not want to get color here.
2. Add white wine and reduce until the wine has fully evaporated.
3. Pour in the heavy cream and bring up to a simmer.
4. Add parmesan and reduce heat to a low simmer, whisking constantly until the parmesan is fully incorporated.
5. While the sauce is staying warm on stove, make sure to periodically stir it so the bottom doesn’t burn.
Toss pasta with sauce and enjoy!
At the age of four Chef Alex began his culinary journey making pies in the kitchen with his mother for Thanksgiving dinner. Since that time, food and the joy it creates for others has been his focus. Creating memorable and creative dining and entertainment experiences is Chef Alex’s passion. He has had a lifelong passion for food and connecting with people through it. Chef Alex began his formal culinary journey at Bowie High School where he completed the school’s award-winning Culinary program. He continued his education at the Culinary Institute of America earning a degree in Culinary Science. Chef Alex was trained in the classic French tradition but has experience with a wide variety of styles and menu types. He refined his culinary skills in Austin’s and San Antonio’s great kitchens including Sway, Fleming’s Steak House, Bob’s Chop House, Ming’s Noodle House, Wunder Pig, and Pearl Snap Cuisine.
He went on to found Chez Vous 512 in 2019 and has been delivering unique dining experiences to Austin residents since then. He also regularly has free virtual cooking classes where he enjoys connecting with others who have a passion for food and a desire to learn. You can find more information on his free classes on his Facebook page and learn more about his culinary specialties and offerings at chezvous512.com. And if you are into food photography, check out his Instagram.
Food connects us to some of our most cherished moments. It also provides opportunities for conversations that matter. Here’s a great question submitted by Chef Alex to get the conversation started around your table: “What was your favorite childhood meal?” For more conversation starters, click here.