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Five star celebration By By Elizabeth Baird and The Canadian Living Test Kitchen

Invite your favourite people for the kind of superglam dinner party that will send out the year, in style.

Photography by Kevin Hewitt

Lobster and lamb. Chocolate and champagne. Toast this New Year’s Eve with a spectacular menu for eight created exclusively by Barbara Gordon and Bob Bermann, owners of the award-winning restaurant Boba.

Countdown Work plan

3 Days Before
Make and refrigerate orange caramel sauce for dessert.

1 Day Before
Prepare and refrigerate vegetables for broth.
Prepare and refrigerate mustard sauce for lamb.

2 to 4 Hours Before
Cook and refrigerate corn cakes.
Assemble panade up to point of adding stock and baking.
Assemble and refrigerate dessert (ready for baking).
Prepare dressing and lobster mixture for lobster cocktail.

Just Before Serving
Garnish corn cakes.
Bake panade.
Assemble lobster cocktail.
Soak porcini mushrooms for broth during appetizer course.
Prepare soup.
Roast lamb and reheat sauce.
Bake dessert and reheat sauce.