Operatic New Year’s Eve

What could be more dramatic than New Year’s Eve? Well, opera, for one thing, which makes it the perfect theme for a festive New Year’s Eve party. Pull out the CDs, costumes, lights and recipes, and you have a party that is as versatile as it is creative.

Opera and food have long been the perfect duet.

“Appetite is for the stomach what love is for the heart. The stomach is the conductor, who rules the grand orchestra of our passions, and rouses it to action,” wrote Gioacchino Rossini, composer of “The Barber of Seville” and many other operas.

When he wasn’t busy writing opera, Rossini, a true gourmet, immersed himself in the world of fine food and cookery. Just like many modern foodies, he loved eating.

He also loved cooking and searching out rare and interesting ingredients. Rossini’s love of foie gras and truffles was so legendary that the celebritychefsof his day, among them Auguste Escoffier and Marie-Antoine Careme, created dozens of dishes in his honor using those ingredients.

One of the most legendary combinations, tournados Rossini — filet mignon topped with foie gras and truffles — was created for him by a Parisian chef. As the story goes, the dish got its name because of a shouting match while the chef was preparing Rossini’s meal.

Exasperated at Rossini’s constant culinary micromanaging, the chef shouted at the maestro that he couldn’t bear watching him interfere with the food preparation. Undaunted, Rossini yelled back, “Et alors, tournez le dos.” (“So, turn your back.”) “Tournez le dos” became “tournados,” and a new dish and great food-in-opera tale was born.

Famous chefs have a long tradition of creating special dishes for their favorite operas and opera stars. Peach Melba and Melba toast were invented for turn-of-the-century opera diva Nellie Melba. Chicken Tetrazzini was developed for singer Luisa Tetrazzini. Pasta Norma was named in honor of Vincenzo Bellini’s opera “Norma.”

Opera cake was introduced at the 1903 Paris Culinary Exposition by a French pastry chef. The opera cocktail was created in the United States in the pre-Prohibition Roaring ‘20s.

The tradition continues today. Many opera lovers across the country show their passion for classical music and food by hosting opera-themed dinner parties.

As the movie version of “Pagliacci,” directed by Franco Zeffirelli and starring Placido Domingo, played in the background, more than 150 guests were treated to a feast of Italian foods and wines to kick off the 20th anniversary of the Los Angeles Opera in 2005. Even the decorations had an Italian accent.

At another fundraiser, this one for Cleveland Opera, amateur singers Sue and Nicholas Peay, two of the Cleveland Opera’s founders, helped organize a gala themed on Gilbert and Sullivan’s “The Mikado,” set in Japan. For the party, Japanese kabuki dancers entertained in a room decorated with lovely Japanese paper fans while guests sipped sake and nibbled soba noodles.

Along with her friend, Elaine Gilbert, Sue Peay has organized many opera balls through the years. At their “Die Fledermaus” party, named for the Johann Strauss opera, professional dancers dressed in ball gowns and white tie, waltzed while the lead opera singers, also in costume, sang well-known arias.

Two fountains poured champagne, an ode to the champagne references in the opera, including, “Es lebe Champagner der Erste.” (“Long live Champagne the First.”), which is heard throughout the opera. In honor of Strauss’ birthplace, Viennese delicacies were served, including weiner schnitzel, spaetzle and Linzer torte.

In Seattle, Sherry and James Raisbeck view their breathtaking home as a “fundraising tool.” Their “Elegance Under the Stars” evening in summer celebrated Wagner’s “Ring” operas with an assortment of entertainments, including performances by singers from the Seattle Opera and fire dancers from the Cornish College of the Arts.

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