Unveiling the menu for the 72nd annual Golden Globes this morning was the Beverly Hilton’s new executive chef, Troy Thompson (taking over the helm from Suki Sugiura), and executive pastry chef Thomas Henzi.
For the January 11 show in the hotel’s International Ballroom, about 1,300 well-heeled guests will dine on a three-course menu, including Waldorf salad with lemon emulsion dressing, followed by an entrée duo of roasted onion-marinated filet minion and slow-baked arctic char with potato croquette, heirloom cherries and tomato fondue, and black Tuscan kale.
The team will accommodate a variety of diets—including vegetarian, gluten-free, and various taste preferences. "We have a lot of different plates going on,” Thompson said.
Finishing the meal will be a dessert trio of cassis lemon cheesecake, chocolate alliance salted caramel, and hazelnut dacquoise. Appropriately, a few edible golden accents will dress up the dish for the occasion. "Can’t forget the gold dust to sparkle it up a bit,” Henzi said at the preview.
Moët & Chandon will return as the official champagne of the awards, serving 1,500 Moët Imperial minis on the red carpet and 400 magnums of Moët & Chandon Grand Vintage 2004 and Moët Imperial Rosé at the tables (it's the first time the rosé will appear on tabletops), as well as cocktails at the bars.
This year, Moët will debut two Golden Globes cocktails, the Moët Sunset Starlet (Lillet, dry Curacao, orange bitters, champagne) and Moët Bijou Rouge (gin, Carpano, Luxardo, dram bitters, and champagne), curated by Impatient Foodie editor (and Isabella Rossellini's daughter) Elettra Wiedemann.
Mark Held of Mark’s Garden will create the flowers for the event once again, using six types of vibrantly colored roses, miniature orchids, and hydrangea accented with lisianthus. Each arrangement will include a color-blocked look.
