Last week was my son’s second birthday and this past Saturday we had a small gathering of family and close friends at our house to celebrate. One of the things I never understood before I became a parent, and still to this day don’t, is why some parents go berserk on their child’s birthday with themes, swag bags for guests and over the top celebrations.
Now don’t paint me as the “grinch who stole birthdays”, I dropped some serious cash at a party store and got my little man balloons and plenty of party supplies adorned with Elmo. Still, I didn’t spend the GDP of a small island nation on a party that he pretty much won’t remember.
The fact of the matter is that he couldn’t have told you that it was his birthday or what it even meant. All he understands at his tender young age is that a bunch of people who love him came over to his house to play.
Another thing we don’t go crazy over on any occasion are gifts for a number of reasons. First, and foremost, I’m a reformed over-gifter that had been prone to making grand gestures. Second, the boy, who has more toys than three need, is usually entertained by whatever box that has crossed his path. And, third, we have a small house that we are currently trying to sell.
So, what exactly are the parents of a young child who is easily distracted to do to celebrate his birthday? Make the party all about them, of course.
Or, if you are me, you make the party all about the food.
The way I see it I will be paying a few hundred dollars for lousy pizza and tokens that yield crappy prizes at a Chuck E Cheese soon enough, so why not have a little fun with it now before he’s old enough to tell us what he wants.
For his first birthday I put together a rather elaborate Mediterranean style menu. It was amazing, but took nearly two full days of prep work to put together. Then there was the fact that I spent the whole day either in the kitchen on in front of the grill and not with my son.
As much as people enjoyed it I decided to tone things down a bit this year, so I chose to do a burger bar. This way people could assemble their own gastronomical masterpieces from a cornucopia of toppings and condiments.
Like most of my recent adventures, I took my cues from my current culinary man-crush and ground my own meat using the formula Iron Chef Michael Symon employs at his restaurants – 40% chuck, 40% sirloin and 20% brisket. Then I seasoned and ground the meat to produce what was arguably the best burger I’ve ever had.
Of course I didn’t stop there, the thought behind the toppings had to match up with the effort expended on the burgers themselves. So, in addition to the standard fare of lettuce, tomato, onion, mayo, mustard and ketchup, I offered three cheese options (cheddar, fresh mozzarella and homemade parmesan crisps), two meat options (bacon lattices – yes, I actually weaved together strips of bacon – and pancetta crisps), two roll options (brioche and french), as well as homemade pesto, bruchetta and sliced tomatoes that I marinated in balsamic vinegar.
If I do say so myself the whole thing was a resounding success and will most definitely be replicated for some other event. I’m guessing by this time next year little man will have a better handle on what he wants, but at least I’ll have a few parties I’ll get to plan for baby girl. 
All kidding aside, it was a great day. We had amazing weather with family and friends all around. And, of course, there was the guest of honor.
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