Tired of making the same roasted turkey and green bean casserole?

This holiday season, potlucks are making a glamorous comeback. And the folks at the Ritz-Carlton in Coconut Grove are offering innovative recipes to entertain family, friends and co-workers.

Beginning 4 p.m. Saturday, the hotel's Executive Chef Philippe Pinon will host a series of demonstrations to create signature potluck dishes with recipes that cost less than $10 per person,using ingredients from Whole Foods.

``I've done many demonstrations and I always try to make sure the recipes are feasible, easy to do at home, with lots of flavor, and ingredients are in the market,'' said Pinon, a French native.

The demonstrations also will take place Nov. 14, Dec. 12 and 19, from 4 to 6 p.m.

The sour economy is helping make budget-friendly potlucks more popular. From philanthropic events to wedding receptions, making it yourself is the new trend.

``I read about a potluck dinner in the New York Times magazine, in which the author was going to Nora Ephron's house for a potluck,'' said Michelle Payer, director of public relations for the Ritz-Carlton. ``It sparked an idea about holiday entertaining that I thought would resonate with people and be a fun and interactive way to bring the community together. Young and old -- it crosses all age ranges and appeals to everyone.''

Low cost does not mean skimping on style, though.

Pinon's potluck menu includes gourmet meat loaf made with lean veal and beef folded with Pecorino Parmesan cheese, garden fresh oregano, black trumpet mushrooms and Panettone bread; potato Gnocchi pot pie; Trifle Tiramisu and Berries Romanoff.

``Potlucks are easy to do, interactive, people have fun and get to know each other,'' Pinon said. ``This can be something people learn to make anytime throughout the year.''

Known as ``the chef with the Midas touch,'' Pinon joined the Ritz-Carlton in Coconut Grove about a year ago.

He began his career decades ago as a Chef Tournant at the Hotel Des Bergues and continued as a Chef Garde Manager at the Restaurant Parc des Eaux-Vives, both in Geneva, Switzerland.

Pinon has served as executive chef at AAA Five Diamond restaurants and hotels throughout the country.

A $52 per demonstration fee includes a glass of wine, a Ritz-Carlton apron, a Whole Foods ``green'' shopping bag and recipe cards. The hotel will videotape the session and provide each attendee with a copy.

The Ritz-Carlton's Bizcaya restaurant is located at 3300 SW 27th Ave. For information and to reserve a seat, call 305-644-4680.

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