Nick Curtola throws a cocktail party each night time… in some of the beloved wine bars in America. Because the longtime chef of The 4 Horsemen, Curtola has been instrumental in shaping its dynamic, always-enticing meals menu, which is as famend as its impeccably curated choice of pure wines. Co-founded by LCD Soundsystem frontman James Murphy, the 4 Horsemen is thought for “meals + wine for good instances,” which is even the tagline for the restaurant’s cookbook, additionally co-authored by Curtola. Regardless of all the acclaim — which has included a Michelin star and a James Beard award — its ambiance is convivial, informal, and welcoming.
Curtola applies that very same framework to throwing a cocktail party. Final month, Curtola helped Eater throw an intimate, one-night-only, multi-course dinner occasion on the 4 Horsemen for Eater readers and Capital One Cardholders. Dishes included Santa Barbara uni with golden rice; Iberico pork collar with sungold tomatoes and Thai basil; and a passionfruit tart with fennel pollen — all paired with philosophically minded wine accompaniments, from Loire Valley chenin blanc to Santòn vermouth. After all, it’s removed from the one banquet Curtola has helmed, and that’s the place he is available in with masterful ideas for the remainder of us. Listed here are his most elite ideas for mastering the artwork of the almighty banquet.
Mise en place your strategy to a stress-free begin
Curtola tells Eater that for starters, a very powerful a part of planning a correct meal-centered gathering for company in your individual dwelling (or another person’s) is planning forward and ensuring that you simply’ve executed as a lot prep work as doable earlier than the doorbell rings. “[A great dinner party] ought to have its moments within the kitchen, which everybody loves, nevertheless it shouldn’t utterly revolve round watching anyone slave over a range for 4 hours,” he advises. “Ideally you’ve executed a good quantity of prep and, like a chef, you’ve your mise en place so as in order that when company arrive, you’re assembling dishes and doing minimal cooking.”
Get issues rolling with hors d’oeuvres
What does this imply, in sensible phrases? Beginning off with “tasty and punchy snacks which might be loaded with taste, then transitioning into easy however seasonal salads and greens and one star protein that requires minimal consideration, however gives a most influence.” With regards to planning for a cocktail party, Curtola loves a menu that begins sturdy — and so can we.
Go along with a big-impact predominant (that’s surprisingly simple to make)
One super-helpful particular? A advisable predominant: “My go to is a standing rib roast,” Curtola says. “It all the time delivers and with slightly planning, is fairly easy to tug off. For veg and salad, I like to consider marinated greens like cucumbers and beets over tremendous leafy and delicate greens which have the potential to wilt rapidly.”
Don’t overthink the drink state of affairs
You don’t must labor over individually shaken martinis, nor do you even want a delegated bartender. Once more, planning forward can go far right here — make a pitcher of negronis, margaritas, or daiquiris, and arrange an ice bucket with some sparkles. “Batched cocktails are nice and you may by no means go incorrect with Champagne,” Curtola says.
Nice cooking’s simpler with the best gear
Listed here are six items of cooking gear that Curtola leans on to assist him pull off occasions like August’s occasion, plus many a cocktail party prior and past.
A do-it-all Roland Lannier knife
Curtola: I like these knives for thus many kitchen duties. Mincing shallots, chuting delicate herbs, slicing fish, and so forth. They’re razor sharp, maintain an awesome edge, and hone actually rapidly. The deal with is de facto ergonomic and has a wonderful stability with the blade.
A posh however versatile seasoning salt
Chef Stuart Brioza turned me onto his again pocket spice combine final yr. It’s all the spices I like together with some anchovy salt, which he pioneered years in the past. A really enjoyable little addition to stews, particularly.
Clover’s Japanese containers and “instrument keepers”
I’ve been utilizing these for over a decade at The 4 Horsemen. They’re so versatile and straightforward to scrub. You may even purchase them with lids so you may depart sure objects out in your counter to have on the prepared. Actually enjoyable to have across the dwelling to make your kitchen really feel a bit extra skilled.
Le Creuset’s traditional spherical enameled forged iron oven
I can’t reside with out this pot. I nonetheless have the one my mother gifted me about 15 years in the past. Chew the bullet. Get it now. By no means remorse it. Assured.
A stainless-steel spider strainer
I like slightly spider for eradicating blanched greens and cooked pastas. So a lot better than tilting a pot of boiling water right into a curved colander in a sink. That solely leads to steam burns and spilled meals!
A great slicing board is essential. Wooden is superior, however these are higher for the sting of your knife in the long term.
Try The 4 Horsemen right here and be taught extra about Eater’s Dinner Occasion sequence right here. Discover extra of Eater’s final 20 years of meals and tradition with Eater Off Menu.
