This year the 73rd Golden Globe Awards will be seen in more than 192 countries. Sunday night, January 10 at 5 p.m. on NBC, you will watch over 1,000 nominees and their guests walk down the red carpet. You may not see on television that most will be presented with adorable mini Moët & Chandon bottles.
Once inside The Beverly Hilton legendary International Ballroom, they will stroll around the beautifully decorated room, chat with their contemporaries and receive a Moët Ruby Red cocktail. It was created by the winning mixologist Karen Grill, currently at Sassafras in Los Angeles. I learned from the handsome Charlie Farrell that Grill’s cocktail is a take on a French 75 cocktail, with her own whimsical touch. She pours vodka, instead gin and decorates the drink with a sprig of tarragon and slice of lemon.
Grill was inspired to create this cocktail for the Golden Globes based on one of her favorite movie’s – The Wizard of Oz. The raspberry red color represents the ruby slippers, the lemon symbolizes the yellow brick road and the verdant tarragon is the Emerald City.
When told to take their seats, celebrities will gush over Mark’s Garden yellow and purple floral centerpieces. The elegant flower shop in Sherman Oaks ordered over 10,000 brightly colored roses, hydrangea and hyacinths from Holland and South America to make the festive arrangements. Celebrities are familiar with this florist to the stars. Jessica Simpson and Jimmy Kimmel both had all of their wedding flower arrangements designed by Mark’s Garden.
In the kitchen there are 40 chefs and 110 culinary staff members preparing a three-course meal for the majority of the guests. Some of the guests have special dietary issues that the chefs will happily accommodate.
Earlier this week I met with Executive Chef Troy N. Thompson and Executive Pastry Chef Thomas Henzi during a cooking demonstration of the dishes that they will be preparing for the Golden Globes at the Beverly Hilton Hotel.
The first course is a chunky vegetable salad that offers clean and pleasing flavors. On the table will be magnums of Moët & Chandon Grand Vintage 2004 and Moët Imperial Rose.
Next, guests will have a choice of two entrees. There is a surf-n-turf with a piece of marinara crusted filet of beef and steelhead trout with spaghetti squash and sweet potatoes. Vegetarians are offered a salt-baked heirloom sweet potato with creamed corn and winter vegetables.
For desserts, guests will enjoy an elegant flourless Grand Marnier carmellla, with a citrusy lemon and pistachio mousse croquantine and slice of almond cake for substance. Chef Henzi makes a strawberry, blueberry, kiwi, and mango coulis to give the last course a nice color. He places white chocolate sticks to give the dessert height.
The Beverly Hilton has been home of the Golden Globe® Awards a total of 45 times and for the last 41 consecutive years. Now when you watch the Golden Globe Awards show this Sunday on NBC, you will be privy to what the guests are eating and drinking when the cameras scan the room to find the next winner.