Thursday, February 2, 2012

Holiday Cocktail Party - December 10th, 2011

As the song goes, it's the most wonderful time of the year...and for the Foodist Colony, the best part of the holidays is gathering friends to eat, drink, and be merry! 

So we did exactly that with our second annual holiday party. Our spread of savory hors d'oeuvres, delicious desserts, and unique cocktails — plus the most important ingredient: our amazing guests! — made for a fun, festive night.
Hors D'oeuvres

Our menu of hot and cold appetizers (all made from scratch) was designed to suit the season and offer a creative spin on holiday fare.

A big hit of the evening: Bloody Mary soup shots
Smoked salmon potato cakes
Smoked salmon potato cakes — zesty nests of potato and onion topped with smoked salmon and capers, served with dilled crème fraîche.

Salad in Parmigiano-Reggiano
baskets — a salad of roasted, shredded Brussels sprouts nestled in small, delicate baskets of Parmigiano-Reggiano cheese.

a Mediterranean-style spread of red pepper, walnut, and pomegranate, served on herbed crackers.

Edamame miso dip
— a creamy blend of edamame and miso, topped with red onion and served on lentil chips.

Wild mushroom pizza
— shiitake and chanterelle mushrooms with goat cheese and hint of truffle oil, all atop a pillowy homemade crust.

Bloody Mary soup shots
— a savory take on the classic drink, including tomato, Worcestershire, and (of course) vodka, garnished with pimento-stuffed olives.

Spicy lamb kebabs
— meatballs done Foodist Colony-style, seasoned with a mix of Middle Eastern and Indian spices and served with tzatziki (minted yogurt sauce — and even the yogurt was homemade!).
Jerome shoots it

Salted caramel cheesecake
Pear and cranberry phyllo cigars
No holiday is complete without plenty of sweet treats (that's what New Year's resolutions are for, right?).

Chocolate-peanut butter mousse parfaits — decadent layers of peanut butter mousse and premium chocolate

Pear and cranberry phyllo cigars
— spiced and roasted pears and cranberries, rolled in phyllo

Salted caramel cheesecake bites
— a sweet-and-salty spin on the classic New York dessert

The parfaits were just as yummy as they look!

The bar was open all night, with Guru at the helm. We offered a mix of "naughty" and "nice" cocktails and mocktails.
Pedro's smokin' with his Grinch
The Grinch — a Midori-based drink garnished with a maraschino cherry and dry ice for a spooky smoky effect

Blushing Lady — a unique martini made with pomegranate liqueur, vodka, and fresh-squeezed grapefruit juice, topped with curls of lemon peel

The East Ender
— a Manhattan with vermouth, Angostura bitters, a cinnamon stick, and a spin of gin

Lime Rickey — fresh-squeezed lime, simple syrup, club soda, and a hint of Angostura bitters
Jaime and Lisa — lovely ladies
with their Blushing Ladies
Guru gives Laetitia a whiff of bitters
Sweet Finish

Of course, we had to end the evening with a fun little surprise for our guests. We passed out cups of steaming milk and homemade truffles made of premium chocolate. Everyone dropped their truffles into their cups and watched the chocolate melt slowly into the milk. 

Party Pics

It was a fabulous event — the food, drinks, and conversation flowed late into the night. We had a number of first-time guests, and we were thrilled to see so many people reconnect with old friends and make new ones easily

A heartfelt thanks to all of our guests for celebrating the holiday with the Foodist Colony!