Quick, rank the following from least important to most important, on the subject of “what makes a good New Year’s party”: a. food; b. music; c. decorations/lighting.
Many of us food lovers would like to believe that music and decorations rank less than food when it comes to a happy New Year’s eve, but now that I am the survivor of my very own New Year’s party–one that lasted into the wee hours and alienated us from our upstairs neighbors–I can say, with great confidence, the ranking goes like this: food is the least important, decorations matter more and music matters the most. (Actually, alcohol matters the most; but we’ll get to that later.)
So first things first: let’s give Craig credit for making a killer playlist. Of course, doing so might fan his ego (he did take a bit too much pride in his New Year’s playlist); but by 3 am, when everyone was bopping to Le Tigre, David Bowie and The Ramones, he knew he’d done his job well.
I’ll take credit for the decorations which were super cheesy, but in a good way. There were party hats, there was a “Happy New Year” banner, there were noisemakers. Sure, the elegant party host within you might scoff when you see those things at Party City two days before the party, but–to be honest–if you’re such an elegant party host, why are you at Party City? I think people are happy to have that stuff, even if they don’t admit it.
And then, of course, there’s the food. I tried to keep myself from going overboard; Lord knows at one point I considered making The Barefoot Contessa’s caviar dip, but decided against it. I decided, ultimately, to make two sweet things–Martha Stewart’s gingerbread blondies (recipe here) and David Lebovitz’s buttercrunch toffee (recipe here)–along with a sweet/savory batch of David’s “Best Holiday Snack Ever” which is a mixture of nuts and pretzels baked with brown sugar and cayenne pepper.
Also, the day of the party, I went to Bierkraft in Park Slope to buy three gourmet cheeses. You wouldn’t necessarily think a shop that specializes in beer would have cheese worth writing about, but Bierkraft certainly does. They have a large, impressive cheese counter and, more importantly, they’re really helpful when you tell them you’re having a party and want some cheese to put out. I sampled more cheese than I probably should have (especially after having a fried fish sandwich for lunch!) but settled on three cheeses that, I’m sure, you’d love to know the names of—unfortunately, the names totally escape me. I can tell you one was a cow’s milk, one was goat’s milk and one was a sheep’s milk, but that’s probably true of any cheese plate you’ve ever seen.
So let’s see how our table of food fared; here’s a picture post-party, the morning after:
As you can see, the cheese was the biggest hit of the night–almost totally decimated and gone from the world. The holiday snack mix did well too, but see that glass cake dish in the back? Those are still filled with gingerbread blondies. And see the white plate next to it, it’s still mostly covered with buttercrunch toffee.
So the lesson is: when having a party–especially a New Year’s party–make savory food. It goes better with drink and, when people are partying into the wee hours, they just want food that makes their drinks go down faster. Cheese? Yes. Pretzel/nut mix? Yes. Gingerbread blondies with white chocolate? Not so much.
Lesson learned; but it’s a happy lesson, because now there are now 8,000 blondies and 20 pounds of toffee for Craig and I to enjoy in 2009. There’s also a giant bottle of vodka no one touched because they were too busy sloshing down Prosecco and Champagne. So our New Year’s resolution is to eat and drink it all by 2010: we want to get as drunk and fat as possible. Then, next New Year’s, we’ll serve carrot sticks and Smoothies and make way too much and all will be well. At least that’s the plan.
10 thoughts on “Party Food”
Nice! I would’ve had a hard time not hogging the cheese. As for savory vs. sweet, I think one big factor is the timing. By the end of December, everyone’s heartily sick of sweets, sweets, sweets and also maybe starting to think about dieting.
I went a little overboard on food prep for a “holiday hangover party” Saturday (photo here), but the same held true. Savory went quickly, sweet not so much. Well, except for the monkey bread. I made two successive batches and both disappeared in
Happy New Year, Adam! Hope 2009 is great for you.
Looks like you hosted an excellent party! Isn’t it funny how much people like grapes? And I think cheese is the biggest hit at EVERY PARTY IN THE WORLD. I went to a fondue party on NYE and despite the literal vats of melty cheese people still wanted more. Of course, the cookies went untouched, proving the savory + booze = party theory.
Your party looks fun! This was the first year in the past 5 that I didn’t have one and I did miss the party prep. Also I made the caviar dip for xmas but totally agree it would have been a disaster at a new year’s party. As for the savory/sweet thing–I think combining the two is often the way to go. Last year I had a near riot on my hands when the first plate of goat cheese-stuffed, bacon-wrapped dates disappeared. Salty and sweet together= happy drunk people.
Happy New Year! What a refreshing resolution, btw….
I can’t believe your blondies weren’t loved!!! I’ve made that recipe and everyone raved over them! They are amazing! Perhaps though, they are better as a dessert, so if there was something more substantial to eat beforehand, they would of been loved. (Mine were taken to a potluck). Here’s my blondies: http://erinsfoodfiles.blogspot.com/2008/12/gingerbread-white-chocolate-blondies.html
Cheeses also go really fast at any party I’ve been to. Crackers and chips are usually a hit, too.
Happy new year – looks like you had a GREAT party!
We had a potluck party and we were actually lacking in the music department. We were all supposed to bring some songs on a USB cord but failed and wound up having to listen to YouTube/TV music channels. But alas, we had fun anyway because we overcompensated with the food and alcohol :)
Yep, I would definitely rank food as most important in terms of determining the success of a party, but that’s just me! Actually–and I guess I should be a little embarrassed to admit this–I think I have as much fun preparing the food as I do enjoying it at the party!
D. None of the above
It’s the people who are the most important. A group of good friends, no music, a bag of chex mix, and no power (IE no lights, and if no lights, no one can see the decor), and you can still have a good time.
Looks like a fun party! My husband and I have had a NYE party for the past 4 years and has gotten bigger each year! I’m a total foodie so usually go overboard (which is good especially at 12:30am when people are looking for some more munchies). I had a cheese plate with Wisconsin cheeses (my friend has family there that sent me some), hot and honey bbq wings, cashew toffee bars, chocolate raspberry bars, little smokies in a spicy mustard sauce, and other goodies. I also made mojitos and cosmos for the chicks which were a big hit! Needless to say, around February we are being asked if we’re going to have a New Year’s party that year again!
Happy New Year to you and I can’t wait for your post on El Bulli!!
Adam, I highly recommend the Bedford Cheese Shop in Williamsburg for some cheese variety. It was my fave when I lived in Brooklyn. Along with cheeses, they’ve got lots of other yummy stuff like cured meats & mostardas. And the staff is very very knowledgable. Website is here:
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