Stars — they’re not really like us at all. They’re showered with champagne and practically force-fed nectar and ambrosia. Case in point: the menu at Sunday night’s Golden Globes at the Beverly Hilton. Thursday, the Hollywood Press Association hosted the media for a peek at what the nominees would be dining on and a look at what goes in to preparing a meal fit for a couple thousand of the most beautiful and glamorous people on earth (and their agents).
More than 1,500 miniature bottles of Moët Imperial will be doled out on the red carpet. Inside the ballroom, sponsor Moët expects to serve more than 6,500 flutes of the company’s Grand Vintage 2004.
“2004 was an exceptional year in Champagne,” said Moët spokesperson Julia Fitzroy. The vintage that will be flowing on awards night, she adds, exhibits notes of “cherry, Hibiscus, pineapple and some spiciness on the finish.”
It’s not available in America yet, but the sparkling wine will make its stateside debut just in time for the ceremony. A bottle retails for around $70.
The theme of this year’s Golden Globes is — fittingly, for a party hosted by the Hollywood Foreign Press Association — local meets global. “California ingredients with a twist of international taste,” Executive Chef Suki Sugiura said.
2013 Golden Globes attendees will snack on Grilled Artichoke on Frisee with a Fennel Tomato Lemon Mousse, and California Pepper Honey Goat Cheese on Endive Pear Salad.
The Main Attraction
This year’s entrée will be Cherrywood Smoked Flat Iron Steak with Sweet Pickled Mini Pepper, and California Olive-Orange Marinated Pacific Sea Bass with Caramelized Mint Fennel.
There isn’t a vegetarian option on the official menu, but a representative for the Beverly Hilton assured me that “vegetarian requests are available and personally chosen by Chef Suki based on what is in season.”
Executive Pastry Chef Thomas Henzi created a trio of desserts for the Globes: Cappuccino Mousse Dome, Orange Sanguine and Chocolate Salted Caramel.
“Lot of steps in this dessert,” Henzi said, roughly 32 steps into a demonstration of the dessert — and still several steps from the end.
The focal point of the dessert is cappuccino mousse dome (thickened with Kahlua), caged in a chilled chocolate spiral. “On top of this we put a little orange caviar,” he continued. “Then some green sugared almonds…”
The final touch? Flakes of gold. Naturally.
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