Thursday, December 30, 2010

New Year's Eve bash

New Year's Eve is tomorrow night! Do you have your plans set yet?

I was live at the fabulous Metropolitan Grill (in downtown Seattle) getting the scoop on how to make your bash stress-free and super posh.

Excutive Chef, Eric Hellner says that they key is small bites and easily prepped foods. Bruschetta, spanakopita, stuffed mushrooms, and ahi tuna are all great options. He stressed that you want to be partying like a rockstar, not slaving away in the kitchen.

As far as drinks go, you want to serve something that will go with all foods like a rose champagne. Head Sommelier, Thomas Price, suggests serving a couple of signature cocktails instead of a full open bar. Easier, more fun, and less stress for you. All good things.

If you really want to wow without the work, go to Metropolitan Grill and pick up one of their pre-prepared boxes. It comes with Chateaubriand, root veg, potatoes, and all the spices, etc. You will look like the best chef on the block and no one will know. It'll be our little secret.







With Head Sommelier, Thomas Price




With Executive Chef, Eric Hellner



The whole awesome crew!
Here's a recipe for your party tomorrow:
Bourbon Street Sidecar
2oz Woodford reserve Bourbon
1/2oz Southern Comfort
1/2oz Fresh Lime Juice
1/2oz Fresh Lemon Juice
Garnish
Sugar Rim, Orange Twist
Fill a shaker with ice. Pour in all ingredients. Shake until chilled. Pour into glass and garnish. Enjoy!
Happy New Year!! Be safe tomorrow night and enjoy yourselves!


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