A Michelin-Starred Chef Shares His Tips On How To Cater For Your Year-End Party

If there’s one crucial element in making (or breaking) your Christmas party, it’s this: what and how you feed your guests.

We all know that food can play an important role in making a night memorable, but there are so many complications that can—and will—ensue in the process of planning a party menu.

How do you wow your guests and impress their appetites? How do you check off all of their dietary needs and wishes? And how do you do all of that, without looking like a frantic party host constantly sprinting between the kitchen and dining room?

Fret not, because we’ve gotten a pro to help.

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Holding court in Michelin-starred Nouri is chef-founder Ivan Brehm. In a cosy dining room dotted with some of the most attentive and welcoming staff to make you feel completely relaxed, Brehm’s approach to food is an alchemy of surprise, imagination and wonder, all wrapped in scrumptious flavours. Yet as he makes his rounds each night to greet diners, the chef is completely cool-headed and impressively friendly.

“It’s really a vibe thing,” Brehm says when reflecting on what makes a party great. “So much thought and consideration are given to decor, entertainment, dress code, theme and so on. I’d be silly to say these things don’t matter, but I’ve been to many affluent, “celebration of the century” type parties that, honestly speaking, sucked. Parties that feel intimate, no matter the size, that focus on driving connection, togetherness; this exquisite sense of community, these linger in your memory.”

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He goes on to point out that “at the heart of a good party is the ability of the host to make a guest put their defenses down, be vulnerable, and have sincere interactions”. And isn’t that true, that great parties are a sum of many elements in making everyone feel at ease and have their guards down to foster new relationships?

“Perfect is the enemy of good here, and human touches trump opulence every time,” he sums up. “Food and drink are the social anchors for guests. They give people something to talk about, but also offer everyone a moment of communion.”

To aid you in your party food prep, Brehm shares some of his best tips and tricks in ensuring your night goes off sans kitchen meltdowns and tears on the floor.

Tip #1: Be Generous

Have you ever been at a party where the spread has been picked clean in the first hour, and everyone is subsisting on crumbs and champagne? Yeah, not a great feeling.

“Across the board, not enough food ranks high on my list,” says Brehm. “I am of the school that believes that when it comes to a celebration, food aplenty is a must. I’m not suggesting here that stuff goes to waste, and equally important is a plan that incorporates leftovers into menu items for the next day or two.” 

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Tip #2: A Simpler Menu Pays Off

Not all parties get the same level of prep and manpower, and there are times you might find yourself planning an entire feast on your own. In those moments, it’s best to work smart rather than overstretch yourself.

“If you are entertaining alone, devising menus that are way too complex to execute and keep you away from action is a sure bummer,” Brehm reminds. “People are also there to spend time with you, so find a happy medium where you can be both chef, waiter and host.”

It’s so easy to be lured in by the idea of throwing every kind of gastronomical method and fancy cooking skill into a single dish, only for it to turn out a convoluted mess. Brehm advises that “Food is the first respite of comfort for guests. Offer them a “hug” and guests will feel prone to engaging and chatting.”

Tip #3: Add Some Zingers

In the act of meeting everyone’s varied tastebuds, the safety net can often just mean dialing back on heat, salt, fat or acidity. For Brehm, the opposite feels more exciting.

“Bland food is another common problem. Our senses are dulled if we are stressed, and large social settings can sure as hell be stressful. A little extra spicy or zingy kick on dishes keeps people perked up and excited. Don’t be afraid of making that chili con carne intense, and work on beverages to cool everyone down,” he shares.

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Tip #4: Brehm’s Way to Build a Menu

Start with something snacky. He advises to keep it small and preferably eaten by hand. “Perhaps they can help themselves to a communal bowl or platter,” he says. “The question of what you choose to serve is almost irrelevant here, but the act of eating from a communal tray is a certifiable way to getting people to lower their guards and start to engage.”

Follow that with a cold first appetiser. “Something a little tart and cold, like a crudo or salad, really helps you salivate and readies you for the rest of the meal,” he lets on.

Don’t shy away from spices. The chef says that “they are filled with health benefits, adaptogens and digestive aids and will most certainly leave your guests feeling healthy and satisfied through the night”. Brehm also notes that he tends to see a preponderance of cream, butter or carbs, but no spice on dinner menus. “This is fatal. Spices offer balance and contrast to heavier items and can be used in the same dish or in other items throughout the menu,” he tells us.

Keep the heavier carbs for a supper menu. Brehm’s final tip in building your party menu is to stave off the post-carb crashes and keep the heavier carbs off the menu or saved for a post-drinks supper. “That mac and cheese or risotto will feel like a blessing when the party spirits have dwindled. They will raise the spirits of guests that might have had a bit too much to drink and are a wonderful way to care for your loyal guests,” he suggests.