New Year’s Eve 2013

Another year done come and gone.

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I hope everyone had a safe and pleasant New Year’s Eve celebration. We enjoyed a quiet dinner with a few friends. Okay, it was a raucous wine-soaked dinner.

Here are some of the highlights. Now taking reservations for 2014. More

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Prepping for the Big Night

As 2013 winds quietly to a close, I once again find myself busily preparing for a yearly tradition around our house: our New Year’s Eve dinner.

Each New Year’s Eve, we gather with eight or ten friends and I make anywhere from seven to 12 courses, depending on how ambitious I’m feeling. It’s my time to let my creativity completely free — I never test anything, and I never make the same thing twice. Usually the dishes are a success, although my friend Jon complained last year of the chewiness and general meaty vulgarity of the Kobe beef tartare “flower blossoms” course. You can’t please everyone.

Last year's Kobe flatiron tartare “blossoms,” quail egg, curried ketchup emulsion, caper & pickled ginger mirepoix and fried parsley — doesn't look that bad, right??

Last year’s Kobe flatiron tartare “blossoms,” quail egg, curried ketchup emulsion, caper & pickled ginger mirepoix and fried parsley — doesn’t look that bad, right??

So also at this time of year, in the days before the New Year, I am consumed with shopping and sourcing. More