Food and drink for the perfect New Year’s Eve

With the holiday wrappings put away, many are looking forward to New Year’s Eve parties and another round of celebrations. What to do? What to serve?

Several Wilton food and drink specialists offer some party hints.

Marianne Wilson, of Marianne Wilson Complete Catering, said last week the traditional offerings are always popular with her clients.

“Some people aren’t very imaginative, and filet mignon is still the most popular New Year’s Eve entrée,” she said by phone.

The one offering she’s seen rise in popularity over the past few New Year holidays, Ms. Wilson said, was an ahi tuna fillet with wasabi and ginger sauce.

As for the most popular appetizers, the caterer had a classic suggestion, and a few trendier ones.

“I’d say probably lemon-garlic shrimp first. Risotto balls are very popular right now, and so are phyllo assortments,” she said. Phyllo assortments are pastries filled with ingredients like spinach, caramelized onions, or shaved sirloin with gorgonzola.

For Wiltonians looking for the perfect cocktail to serve just before the big silver ball drops in Times Square, bartenders from two of Wilton’s restaurants said Prosecco is the chic drink to serve this holiday season.

Prosecco is an Italian sparkling wine that shares its name with the grapes used to create it. The name comes from the town of Prosecco, where Prosecco grapes are said to have originated.

It is a dry or extra dry sparkling wine that acts as a fine substitute for French-made Champagne — though it is a bit on the sweeter side.

Brittany McNeill and Scott Studwell, bartenders at Cactus Rose in Wilton Center, suggested Bulletin readers try serving a blood orange mimosa to guests. A home bartender can make this drink with Prosecco wine, fresh-squeezed orange juice, and blood orange purée.

It might well be called a mimosa sunrise, as the blood orange purée sinks below the Prosecco and orange juice in the glass.

At one of Wilton’s newer restaurants, The Little Pub, bartender Meghan Caco has her own suggestion for the winter holiday. In keeping with this year’s Prosecco trend, Ms. Caco suggested a silver-colored martini to keep guests’ faces red and rosy.

Her untitled drink includes Ketel One vodka, Chambord, pineapple juice, and just a splash of Prosecco, and is served in a traditional martini glass — shaken, not stirred.

But beyond the food and the drinks, Ms. Wilson said there is one thing too many of her clients overlook on their big days.

“Have enough cocktail napkins! Usually if they have 50 people they think 100 cocktails napkins is enough,” she said. “Really you need about 500. Or at least 250.”