12/20 New Year's Eve Dinner Party: Step by Step!

New Years Eve Dinner Party: Step by Step- with make ahead guide 

Saturday December 20th, 6:30 to 10:00PM

Chef Jennifer Magrey

Welcome to an unforgettable New Year’s Dinner Cooking Class—your step-by-step guide to creating a celebration-worthy feast.
Tonight, we’ll craft a menu that’s elegant, seasonal, and designed to impress without overwhelm. Whether you’re hosting a cozy gathering or ringing in the year with a festive dinner party, each dish has been chosen to highlight bold winter flavors and approachable techniques you can master with confidence.

We’ll begin with a bright, sophisticated bite: Smoked Salmon on Cucumber Rounds with Dill Crème and Crispy Fried Capers, the perfect way to open the evening. From there, we’ll build a vibrant first course—Roasted Beets & Farro Salad layered over mixed greens and finished with jewel-like pomegranate seeds and a silky tahini dressing.

For the main event, you’ll learn to prepare Pork Medallions with a rich Cherry–Red Wine Sauce, served atop a velvety Celeriac and Parsnip Purée. Alongside, we’ll roast Carrots and Rutabaga with Rosemary to bring warmth, balance, and rustic charm to the plate.

And finally, we’ll end on a show-stopping sweet: Baked Pears wrapped in Puff Pastry with Almond Frangipane—a dessert that looks impressive but comes together with simple, guided steps.

By the end of class, you’ll have the skills, confidence, and recipes to usher in the New Year with a dinner worthy of celebration. Let’s get cooking—and let’s make this year’s first feast truly unforgettable.

Menu

Appetizer - Smoked Salmon on Cucumber Rounds with Dill Crème and fried capers 

Salad - Roasted Beets & Farro Salad over mixed greens with Pomegranate and Tahini Dressing

Entree -Pork Medallions with Cherry and Red Wine Sauce over Celeriac and Parsnip purée.  

Roasted Carrots & Rutabaga with Rosemary 

Baked Pears in Puff Pastry with almond frangipane 

BYOB