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POINT PLEASANT — Since the world didn’t end on Dec. 21, many are planning just where they’re going to be when 2012 exits on New Year’s Eve.

Brad Deal, of Brad Deal Catering knows all about how to plan a New Year’s Eve party and menu. This year for the first time, he’s throwing a New Year’s Eve Party at his venue, The Chef House on Viand Street.

Recently, Deal and his staff, Katie Peric and Devin Kincaid were hard at work in The Chef House’s kitchen, preparing for holiday parties and thinking ahead to New Year’s Eve.

With the smell of chopped scallions in the air and mixers running, the staff was asked just what makes a great New Year’s Eve menu? While working on crab puffs, Deal said one of the essentials is, of course, champagne, of which there will be plenty on hand at The Chef House on New Year’s Eve.

Peric said she thought the best food for a holiday is food which you can make and serve on the go without getting too bogged down in not only the preparation but the transporting of the dish.

“You need something you can mingle with,” Peric said about keeping it light and fun.

Kincaid agreed, adding a hint of humor, saying, “cocktail wienies on a stick” are a universal favorite.

As for Deal’s New Year’s Eve party, it starts at 7 p.m. and goes until 1 a.m. The party will include Deal’s signature cold and hot hors d’oeuvres, appetizers, free champagne as well as a cash bar and DJ. A limited amount of tickets are going fast at $35 each and only 50 tickets are being sold.

As for those who just want to stay home and appreciate being here to watch “the ball” drop one more time, there are some great recipes on the web for “cocktail wienies on a stick.”