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We’ve hosted a party on New Year’s Eve for many years now—not so much because we’re big drinkers—but because of the food. We believe the New Year should always be ushered in after a feast of our favorite things.
Some years we’ve served hearty pots of stew or beer-braised short ribs, others a total appetizer extravaganza. Cauldrons of seafood soup, a buffet of nothing but desserts and grilled sausages over a bonfire made for unforgettable fiestas.
No two parties are ever alike. The brother-in-law touts the glories of six-foot subs and six-packs. The big brother enjoys fine wine and after dinner cigars (outside, I say, no matter the weather). One girlfriend enjoys dressing up, the other opts for comfy. As for the teens in the crowd—no parents within earshot please, and keep the chips and salsa coming.
This year, we’ve acquired some new dishes, so we’re thinking of a sit-down dinner at the dining room table. Everyone will bring something. And we’ll leave the clean-up until morning lest a well-meaning partier do damage to the new dishes.
Good food, close friends, sweet dessert. A fitting way to say goodbye to one decade and to welcome another. If you have a better idea, or believe in the foods meant to bring luck in the coming year such as Hoppin' John served in the South or the dozen grapes eaten in Spain as the clock strikes midnight, we’d love to hear it.
JeanMarie Brownson
Culinary Director, Frontera Foods
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