New Year’s Eve 2019

We have marvelous friends (more like family) who, for some unfathomable reason, decided to host a New Year’s Eve dinner and invited us to help cook (the unfathomable part of it was letting us help cook). What that really meant, of course, is that they allowed us into their kitchen to create a gigantic mess. Who does this, other than family?

Anyway, the huge mess we created did actually result in a delicious dinner. The menu was as follows:

NYE 2019 menu

Apple Rutabaga soup (served with 2008 Louis Roederer Cristal)


Royal Petrossian Caviar station

caviar station


Tuna Fire & Ice (served with Mountain Field Treasure Junmai Sake)

fire & ice


Foie Gras on brioche (served with 2017 Bouchard Père & Fils Chassagne-Montrachet)

foie gras on brioche


Uncrab Cakes with Crab (served with 2017 Paul Hobbs Chardonnay)

uncrab cakes with crab


Wagyu and Marrow Bones (served with 1998 Rudd Estate Jericho Canyon Cabernet Sauvignon)

wagyu & marrow bones with potato soufflé


Bûche de Noel (served with 2003 Chateau d’Yquem Sauternes)

bûche de noel

New Year’s Eve itself was celebrated with a bottle of 2006 Pol Roger (Winston Churchill’s favorite champagne)

I wish I could say that I didn’t eat after that for a month, but, alas, that is simply not true.

Happy (belated) New Year!

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