“Auld Lang Syne” is the tune that we affectionately sing as we pass into a new year. The line “For Auld Lang Syne,” which translates as “For (the sake of) old times,” signals the future but reminds us to look back on old times.
This year, make it a point to mark this celebration with old friends and good food. If you’re in New York, come and check out one of the restaurants below where a C-CAP graduate is working and wish him a Happy New Year for us.
Strand, an American Bistro at The Strand Hotel
Kelvin Hernandez, Executive Chef
Swainson Brown, Sous Chef
Brandon Bryan, Line Cook
Alfred Stephens, Executive Pastry Chef
To ring in the New Year with a proper Champagne toast, C-CAP Founder and Chairman Richard Grausman recommends “finishing a big meal at this time of year with a glass of Oranges in Champagne.” Here is his recipe from French Classics Made Easy.
Oranges au Champagne (Oranges in Champagne)
Serves 8 to 10
Ingredients:
8 oranges
1 bottle of demi-sec Champagne or similar sparkling wine
Preparation:
- Peel and section all of the oranges, making sure they are completely free of all membranes. Place oranges in a colander (they will hold their shape better than if allowed to sit in their own juice) and refrigerate until ready to serve.
- Place the sectioned oranges in a crystal serving bowl or individual goblets and bring to the table with a chilled bottle of Champagne.
- Pour the Champagne over the oranges and serve.
Cheers from all of us at C-CAP.
Stay tuned!