New Year’s Day Menu

MENU: New Year’s Day Menu

This New Year’s menu—created by chef Ryan Hardy of Aspen, Colorado’s Little Nell and sommelier Richard Betts—features rich Gruyère fondue, spicy seafood soup and Betts’ own wines.

Starters

Classic Cheese Fondue
Wine: 2004 Betts & Scholl Hermitage Rouge
This luxurious fondue is made with two kinds of Swiss cheese (Emmentaler and Gruyère) and two kinds of spirits (white wine and Kirsch), all traditional ingredients.

Ligurian Seafood Soup
Wine: 2006 Scarpetta Tocai Friulano
Freely adapt the recipe to whatever seafood looks best at the market, but follow the same preparation formula: fish on the bottom of the pot, shellfish on the top.

Main Course

Garlic-and-Spice-Rubbed Pork Loin Roast
Wine: 2005 Betts & Scholl the Chronique Grenache
Wrapping a piece of pork belly around the side of the pork loin makes the meat extra juicy.

Side Dishes

Stewed Broccoli Rabe with Spicy Tomato Sauce
This pan-fried broccoli rabe is a pleasant departure from the standard version made with garlic and chiles.

New Year’s Day Black-Eyed Peas
Many believe that it’s good luck to have black-eyed peas on New Year’s Day.

Golden Potato and Porcini Gratin
This gratin, made with dried porcini mushrooms, is rich and indulgent.

Dessert

Pistachio-Topped Lemon-Olive Oil Cake
Serve this citrusy, nutty, dense cake with tangy crème fraîche and an espresso.