If you venture out into the wild world of pubs, clubs, and bars, that might well be true, but real NYE connoisseurs will tell you that the secret to ringing in the new year well is a party at home.
For the nominated New Year’s Eve party host, pre-planning is essential. Get prepped beforehand, don’t overthink, and crucially, keep it simple – most people will be happy so long as a drink is in hand. And if anyone knows how to cater to the fussiest of guests, it’s a chef. We asked some of the world’s best to share their dream New Year’s Eve menu, as well as their top hosting tips.
What to cook for New Year’s Eve, according to the world’s leading chefs
Jonathan Tam, Jatak
Hosting New Year’s Eve is truly an exercise in multitasking. You need to generate excitement at the start, keep food and drinks flowing, and build anticipation toward the midnight countdown. My strategy is to plan a menu that is deceptively simple, allowing the host to actually enjoy the party. I look to one of my favorite large-format meals: the Korean Bo Ssam, popularized by Momofuku Ssam Bar. It’s ideal for a festive group because most of the preparation can be done ahead of time. The centerpiece is a slow-roasted pork shoulder, cured overnight in salt, sugar, and spices, then roasted slowly on the day of the party.
Serve it family-style with lettuce leaves for wrapping, accompanied by a platter of fresh herbs, steamed rice, and various pickled vegetables. The highlight is the sauces – traditionally ginger scallion sauce, ssamjang, and chopped kimchi – but you can get creative with Char Siu sauce, tomatillo salsa, or nuoc cham. I love this dish because it invites guests to build their own perfect bites, taking the pressure off the host.
Mario Carbone, Carbone
You don’t want to be too full on New Year’s Eve – you need just enough in your stomach to not get too wasted. I’d go for a crudo, some sushi, some Japanese stuff. The Italians serve round things on New Year’s Eve for good luck – lentils, sausages, I’ve interpreted that as a tin of caviar, and bagels are nice too. New Year’s Eve is a party vibe for me – you can wear a tux and be formal, but food should be more relaxed.
[See also: Carbone London: “There’s Nothing Else Like This Here”]
Roberta Hall McCarron, The Little Chartroom
My favorite food and drink to serve on New Year’s Eve would be oysters. I also like to serve lots of dips and pâtés with different breads and crackers, fizz, and a big bowl of fruity, boozy punch.
Endo Kazutoshi, Endo at the Rotunda
I usually work on New Year’s Eve serving omakase to my guests, but in Japan, we traditionally would eat a type of buckwheat noodle, Toshikoshi Soba. It symbolizes crossing from one year into the next, letting go of the past and looking into the future. We eat it right before midnight.
Matt Abé, Bonheur
I’d start with chips and dip – potato crisps and a French onion dip, and luxe it up with a bit of caviar, and champagne obviously because it’s New Year’s Eve. Starters would be scallops or langoustine, and then, for me, it has to be beef for the main course. I’m not too much of a chocolate fan, so dessert would be a tiramisu.
[See also: Matt Abe is Going for Stars at Bonheur]
Emma Bengtsson, Aquavit
If I were to host New Year’s Eve at home – which is almost a fantasy, since I haven’t had a NYE off since I was 17 – I would prepare as much as possible the day before, so I can spend the evening enjoying the company of the people I love. I’d kick things off with what I like most: a Swedish-style raw seafood spread – a generous buffet of oysters, clams, ceviche, cured salmon, and some caviar. I’d serve it with homemade savory waffles, knäckebröd, and a few classic Scandinavian condiments – like a mustard-dill sauce, pickled vegetables, and a crème fraiche sauce with horseradish and trout roe. All of it can be prepared the day before.
For the main course, I’d keep it elegant but light: Dover sole or turbot with a silky potato purée and a crisp herb salad with pickled winter apples. Let the fish temper, and when you are ready to eat, sear it in a pan with oil, add butter. Remove the fish and strain, add lemon juice, capers, and chopped dill to it, and pour it back over the fish. If you don’t know how to prepare and clean a whole fish, ask your local fish butcher for help.
For dessert, I like something fresh and frozen, perhaps a berry and yogurt sorbet, and a small buffet with chocolate truffles and sweets for nibbling while watching the fireworks.
Rachel Morgan, Twelve Triangles
A pie is great for hosting, especially if you’ve got lots of people to cater for. You can make it the day before and assemble it, then keep it in the fridge overnight, taking it straight out into a hot oven. This year I’ll be making a flaky pastry beef pie.
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This is not a beautiful pie – it’s rustic, chunky and very brown – but it is absolutely delicious. For non-meat eaters, a big sharing dauphinois pie is always a huge hit. It’s great at room temperature, too, and can be served as part of a dinner spread.