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Brody Jenner's East Coast Revelry: Sushi & Vodka

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Celebrity Diners Club

Brody Jenner's East Coast Revelry: Sushi & Vodka

Thursday January 07, 2010 12:10 PM EST

Brody Jenner's East Coast Revelry: Sushi & Vodka

Brody Jenner

Seth Browarnik/Startraks

Brody Jenner is no stranger to the Los Angeles club scene – and the Hills star is frequently spotted out with wingman and nightlife impresario Frankie Delgado. But on New Year's Eve, the newly single reality star rang in 2010 in sunny Florida at the Joonbug.com party inside the Gansevoort South Hotel.

Party guests nibbled on an Asian-themed menu, eating finger food like pork potstickers with spicy soy dipping sauce; spicy tuna rolls with Sambal mayo and cucumber; and chicken skewers with mushrooms, red onions, bell peppers and lemon yogurt. And to drink, glasses were filled with a simple but signature juice and vodka cocktail appropriately dubbed the Joonbug. Want to make it yourself? Here's the recipe:

The Joonbug

• 1 oz. premium vodka
• 4 oz. orange juice
• 1 oz. cranberry juice

Shake together.

Also partying with Joonbug.com: Mariah Carey and husband Nick Cannon, who hit up the site's bash at M2 Ultra Lounge, after performing at Madison Square Garden in New York City. The two shared mozzarella, basil and tomato skewers, spinach and ricotta quiche, and Italian chocolate truffles at the late-night soiree. Meanwhile, across town, Real Housewives of New York City star Kelly Bensimon sipped the signature cocktail at yet another party, and paired it with wild mushroom pizza.


Side Dish: Spotted!

• Funnyman Andy Samberg dined at the Bay Area-mainstay, Chez Panisse, on Jan. 2 with his girlfriend, musician Joanna Newsom. The two were joined by an older couple and enjoyed a $95 prix fixe menu that included Maine lobster and bay scallop salad accompanied with avocado and grapefruit. Also on the menu: ricotta gnocchi and artichokes and olio nuovo; quail stuffed with chestnuts and chanterelles with roasted potatoes and winter greens – and, for dessert, tiramisu!

Reporting by Karen J. Quan

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