How to throw an Oscar-night party in style? Executive Chef of Charlie Palmer’s Upper Story and cocktail lounge Crimson and Rye, Jennifer Day, teamed up with Santa Margherita wines to help make planning your award-night shindig easy. Check out her simple yet chic tips for a party that will be the talk of the town.
SMILE FOR THE CAMERAS
Make your guests feel like they are walking the red carpet. As they arrive, snap a picture of them with a small golden Oscar statue for fun memories. Display the pics on a chic clothesline to add to your festive party décor.
CAST YOUR VOTE
Up the ante. Give each guest an Oscar ballot and have them cast their vote. The guest with the most right at the end of the night takes home a bottle of wine.
AND THE NOMINEES ARE…
Write an Oscar category on each of your wine glasses—from best director to best picture to actor in a leading role—for a sophisticated twist on the wine charm. It’s a fun way for your guests to keep track of their varietals.
MAKE IT SPARKLE
Want to add the glitz and glamour of Hollywood to your party? Serve gold-dusted truffles—an elegant treat for a sophisticated get together.
A WINNING COMBINATION
Prosecco and blood oranges combine for a cocktail that is sparkling with flavor. Here, Jennifer Day’s recipe…simple to make, delicious to taste.
A Powerful Performance Punch
2 blood oranges
1 cup freshly squeezed and strained blood orange juice
1 1/2 cups cranberry juice
1/4 cup grenadine
1 bottle Prosecco
Slice oranges crosswise into 1/2-inch wheels and place in freezer until frozen, about 4 hours and up to overnight. Combine orange juice, cranberry juice, and grenadine into punch bowl and top with Prosecco. Add frozen orange slices for garnish.
Delicious, elegant food doesn’t have to be complicated. Here, Jennifer Day gives you an elevated take on a bruschetta bar.
There are three parts to a perfect bruschetta bar:
1) The crostini. Thinly slice a baguette and brush each slice with olive oil. Bake until golden brown, approximately 5-8 minutes.
2) Spreadables. This is “the glue” that holds the toppings to the crostini. Try a white bean puree with pesto mixed in or a butternut squash puree combined with fresh ricotta and chopped sage.
3) The Toppings. Make a few differing toppings, such as:
- The traditional chopped tomatoes with basil and olive oil
- Blanched, chopped, and sautéed broccoli rabe with red pepper flakes
- Roasted artichokes hearts with chive batons, coarsely chopped olives, and parsley leaves
- Roasted wild mushrooms with fresh thyme
THE FRONT RUNNER
As the owner of her own catering business, Jennifer Day clearly knows a thing or two about entertaining. She uses her expertise at home and at the two New York City restaurants—Upper Story by Charlie Palmer and Crimson and Rye—where she is the executive chef.