Andrew Zimmern Chef and Host of "Bizarre Foods" on the Travel ChannelAndrew Zimmern Chef and Host of "Bizarre Foods" on the Travel Channel
New Year's Eve meals, I always do the the old Paul Prudhomme style of standing rib roast. Poached whole salmon with a tarragon emulsified butter sauce. Lots of vegetable sides. Tiny little potatoes. Tiny, tiny, tiny, cooked in duck fat. I'd want to do an oyster chowder, cuz it's cold in Minnesota. Little sausages going on skewers. Lots of fun little things like cookies and fruit out and have it be nice and light for folks.