74th
Golden Globe Glamour Bites at the Beverly Hilton Hotel
More
than a thousand of Hollywood's film elite will be celebrating
the Golden Globe 2017 Awards in the Beverly Hilton Hotel in
Beverly Hills on January 8, where a staff of 11 chefs, 120 culinary
staff, 50 bartenders, 160 stewards and 250 servers under the
creative direction of Chef Alberico Nuniata were enlisted to
prepare and serve culinary delights for the after-parties and
a divine three course awards dinner.
Photo: Courtesy of the Beverly Hilton
The
premiere starter is a golden salad of roasted golden and red
beets with watermelon radish, goat cheese, grapefruit and roasted
pistachios with cevIche lime dressing for the memorable dinner
designed by Chef Alberico Nunziata.
Photo: Courtesy of the Beverly Hilton
The
Chilean sea bass and filet mignon combination complete the entreé,
topped with celery puree and sun-dried tomato pesto, served
with twenty-four month aged Parmigiano risotto with wild mushrooms
and broccolini flowers.
Photo: Courtesy of the Beverly Hilton
The
Beverly Hilton's Executive Pastry Chef Thomas Henzi created
a dreamy dessert trio to include a delizia, a traditional Neapolitan
almond cake served with orange mascarpone cream, lovely profiteroles
filled with amaretto vanilla cream topped with crispy sugared
almonds and chocolate sauce, along with a sampling of chocolate
gianduja crunch bar.
74th
GOLDEN GLOBES SIGNATURE SIP
Photo: Aliza J. Sokolow for Moët & Chandon
The
Moët Diamond by Olivia Culpo
Ingredients:
3 oz. Moët Imperial Brut champagne
1/2 oz. orange liqueur
2 dashes cherry bitters
1 rock candy stick, for garnish
Orange zest, for garnish
Procedures:
1. Pour orange liqueur into champagne flute
and add cherry bitters.
2.
Gently pour in chilled champagne. Garnish with rock candy stick.
Cheers!!!
