Slow Cooker Brisket, Party Latkes & New Year’s Eve Lobsters

Midnight, schmidnight, The Food Schmooze party’s ball drops well before the clock strikes 12. Join Faith and the gang for a food trends round up. What food predictions are you making for 2017? Plus the most tender slow-cooker brisket you’ve ever had, and Alex Province and Mark Raymond explain the difference between Champagne, Cava, and Prosecco so you can start the year with a sip of something you’re sure to love. Also, the author of How to Celebrate Everything, Jenny Rosenstrach makes us all food-nostalgic and shares her “fancy pants” New Year’s Eve dinner recipe. Three words: Lobster. Champagne. Butter. Jenny also and explains why making potato latkes (for a family dinner or a party) is SO worth it and shares recipes for classics like Chocolate Pudding Pie and her copy-cat Entenmann’s cake. Aired: December 29, 2016 Photo: Potato Latkes, by Chelsea Cavanaugh CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Mark Raymond — wine expert • Anthony DeSerio — cocktail expert • Robyn Doyon-Aitken — senior producer • Jenny Rosenstrach —author of How to Celebrate Everything MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Auld Lang Syne,” Straight No Chaser • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “No Scars to Your Beautiful,” Alessia Cara • “TiK Tok,” Kesha • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.