Year-End Party Food for a High-End Crowd

It may look like dessert, but this foie gras trio by Olivier Cheng Catering and Events is actually a savory first course, designed to kick off a luxurious end-of-year dinner. The dish, prepared by executive chef Jenny Glasgow, is composed of a foie gras truffle rolled in chopped pistachios and topped with mostarda di frutta (Italian fruit preserves flavored with mustard), two almond macaroons filled with foie gras mousse, and foie gras crème brûlée. Instead of a tasting, the bites can be served individually as an amuse-bouche or as passed hors d’oeuvres. Another new dish: For a hearty winter entrée that's still event-worthy, homey beef stew gets a luxurious upgrade. Glasgow creates this upscale version with Wagyu short ribs spiced with star anise and ginger, served on celery rib puree with a garnish of shredded Brussels sprouts and micro chives. The dish is served dramatically in a white ceramic cloche that is unveiled tableside by waiters.