At Tyler Florence [1]'s demonstration at the NYC Wine and Food Festival [2], Florence taught the crowd how to make the ultimate birthday dinner. It was the exact dinner he made for his wife on her birthday! The boyishly handsome chef has had a busy year. Not only did his wife give birth to a baby girl, but he also released two new cookbooks [3], opened a kitchenware store [4] in Northern California, and filmed an upcoming season of Tyler's Ultimate [5], all while making appearances and doing demonstrations.

His special dinner menu — which is ideal for the holiday season — consisted of beef tenderloin with Béarnaise sauce [6], Brussels sprout and fingerling potato hash [7], and carrot cake with cream cheese frosting [8]. To see what Tyler had to say about this menu, .

• Instead of a regular round cake, Florence recommends making a long, rectangular cake (I loved this idea and am doing it the next time I make cake). Pour the cake batter into a large cookie sheet. Bake as you would any cake. Remove from the oven and cut into three even rectangles. Layer frosting between the pieces.
• Beef tenderloin is a great cut of meat when feeding a crowd.
• "Color equals flavor." To maximize the flavor of the beef, Tyler sears it in a smoking pan. Then he roasts it in the oven until finished.
• Always add fresh herbs. Dried herbs don't do much to a dish. Fresh herbs, on the other hand, make a dish fragrant and delicious.
• Be cleaver with garnishes. Florence refers to the process of making food beautiful as "culinary pyrotechnics."
• Make the Béarnaise sauce in the blender. It's quick and easy.
• For the fluffiest frosting, always stir or mix with a wire whisk.
• Take the beef out of the oven when the temperature reads 125°F. While the meat rests, its temperature will rise to 130°F.

What's your go-to menu for special occasions? What do you think of Tyler Florence's menu and tips?