An embarrassment of dishes: The nominees of this year’s Golden Globes have three courses of deliciousity to feast upon, thanks to the Beverly Hilton’s executive hotel chef, Suki Sugiura, and executive pastry chef Thomas Henzi.
The evening’s culinary fireworks kick off with pistachio-crusted pistou ravioli with wild arugula, smoked tomato, kabocha compote and burrata cheese.
For most everyone else, there’s the main course: miso-and-sake lees-marinated Pacific sea bass with grilled king oyster mushrooms, and braised prime short rib of beef with porcini pine-nut herb ragout.
The double-entrée comes with light cream of sherry-wine ginger-tamari sauce; roasted fingerling potatoes; candy-strip beets; baby bok choy, and yellow baby carrots.
And since Hollywood’s now long over the Atkins diet, the entrees will be accompanied by a variety of carbohydrate-rich rolls, including olive bread, pretzel rolls, sourdough and lavash-style flatbread. (Zooey Deschanel, who’s up for a Best Actress Award for a TV Comedy or Musical for New Girl, will probably have to sit much of this course out – she famously had to give up veganism because she’s allergic to wheat and soy.)
With an injured knee, Brad Pitt‘s recent run of bad luck will officially be over come Sunday, whether or not he wins the award for Best Actor in Movie Drama. The evening’s dessert of chocolate-delice almond-crunch terrine with acacia honey, caramel and fresh berries is sure to put a smile on his face whether he’s holding a trophy or a cane.
And when the night’s done, the chefs can rightfully raise a couple of the 9,000 glasses of the 2002 grand vintage Champagne supplied by Moët & Chandon to toast a job well done.