Do you find that you are so preoccupied with preparations for Christmas, that you don’t give any thought to how you will spend New Years Eve?

There was a year when D had access to tickets for the formal New Year’s Eve bash at the Winnipeg Convention Centre featuring Ron Paley’s Big Band. We asked good friends to join us and had a really special time together. It was an opportunity to dress up as if we lived in a city not quite as informal as Winnipeg; she in an exquisite floor length gown and white gloves past the elbow and he in a dashing tuxedo and black bow tie.

The dinner was superb and the music and dancing a fine distraction until midnight. If you have never had a chance to attend this elegant tradition, book now before the event is sold out newyears@wcc.mb.ca.

Today that same friend and I had the opportunity to attend a preview event of this year’s New Year’s Eve Celebration. We met the RBC Convention Centre’s new President and CEO Drew Fisher. He explained that what the special evening is known for is the elegant ambience with superb food and libations and so the theme of this year’s party is just that…A Tradition of Elegance.

True to the name, the noon kick off event was a lovely and delicious way to start a week. I was the designated driver so did not partake but my sidekick was delighted with the champagne selection.

On New Year’s Eve the party will commence with a pre-dinner reception with a number of gourmet food stations. Two of them were set up for the event preview and we enjoyed a selection from the Parisian Charcuterie and Fondue Station.

We enjoyed the European meats but were so glad that they featured local Bothwell Cheeses.  My favourite black truffle cheese went well with the marinated artichokes and especially the handmade yam and beet chips!

As we ascended the stairs to the event we were struck with the wonderful aroma of sauteing garlic. The source was the Moroccan Shrimp Station where shrimp were flambeed with either a creamy harissa (chile sauce) or chermoula (like a pesto but with the inclusion of warmer spices). Both complemented the shrimp perfectly!

When the dinner event commences a Amuse Bouche trio will be served first.

We sampled the house made tuna tartare topped with an avocado salsa,

and smoked pheasant breast topped with a harvest apple compote.

The third element of the trio was my personal favourite- an Asian grilled scallop on a bed of okame seaweed. In both the case of the shrimp and the scallops, they met with heat sources just briefly, producing succulent morsels of seafood.

The MC for the upcoming evening was on hand for the preview event describing the five course menu in store for the guests. His description of the soup course: a roasted fennel and garlic bisque drizzled with truffle olive oil and a carrot crisp had my mouth watering!

Before we were done the preview of tastes we enjoyed champagne gelato with fresh berries.  And so a lovely Monday lunch was shared with anticipation of the festive season ahead.

Kath’s quote: “Write it on your heart that every day is the best day in the year.” – Ralph Waldo Emerson

Love never fails.

 

 

 

 

 

 

 

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