Golden Globes Dinner Preview: California Ingredients, Gold-Leafed Desserts & Abundant Red Roses
On Thursday morning in Beverly Hills, a throng of journalists gathered at the Beverly Hilton for a peek at the menu and decor details for the 70th annual Golden Globes. The event was held in advance of the award ceremony, which will be January 13 in the hotel's International ballroom.
Hotel executive chef Suki Sugiura—who has prepared the menu for the Hollywood Foreign Press Association's awards for nine years, with the assistance of 50 chefs, 110 culinary staffers, 50 bartenders, and 250 servers—plated a version of the meal planned for 1,300 guests. The appetizer will consist of grilled artichoke with fennel tomato lemon mousse and California pepper honey goat cheese on endive pear salad. The entrée will include smoked flat-iron beef with grilled sweet pickled pepper, and California olive oil orange Chilean sea bass, plated with caramelized mint fennel, kabocha pumpkin, yellow cauliflower, baby bok choy, and dill mashed potatoes.
Sugiura emphasized that the menu will showcase both local and global ingredients. "We want to share with the world what the California experience is about," he said, adding that for this event, "food has to be tasty as well as colorful."
Executive pastry chef Thomas Henzi, who is creating the dessert for the third year, showed off a trio of cappuccino mousse dome, orange sanguine, and chocolate salted caramels—accented with gold leaf.
Moët & Chandon presented its special vintage, a 2004 Grand Vintage Brut Champagne, which will be poured at the show. The bubbly, being introduced to the U.S. for the first time, will come in specially made large-format bottles.
Mark Held of Mark's Garden also showed off his plans for the floral centerpieces. A simple arrangement of lush red roses will top camera-friendly, understated tables.
The Beverly Hilton has been home of the Globes 42 times, and for the last 38 consecutive years. This year’s event will air live coast to coast on NBC.
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