The newlywed singer is once again hosting his much-anticipated Elton John AIDS Foundation Academy Awards Viewing Party, and it’s sure to be another stunning soiree. The event — which has welcomed guests such as Kim Kardashian, Victoria Beckham, Taylor Swift, and Britney Spears — is being catered for the eleventh straight year by Chef Wayne Elias, co-owner of Crumble Catering.
Held at the West Hollywood Park, Chef Elias’s passed hors d’oeuvres and desert menu will be served in collaboration with the dinner menu, which is being designed by Chef Gordon Ramsay.
“We’re doing a five-course dinner for a thousand people,” Elias told PEOPLE at the 2015 Elton John AIDS Foundation Academy Awards Viewing Party Media Preview Day on February 19. With a menu that includes vegan cauliflower curry soup, rosemary crusted filet mignon with scallop truffled potatoes and for dessert, a meringue shell stuffed with the strawberries with a ring of the whip cream, the chef has a lot on his plate.
“When we’re shopping we bought 250 pounds of hamachi, 160 pounds of yukon gold potatoes, 300 pounds of corvina sea bass, 250 pounds of filet mignon and 12 cases, which is roughly about 120 pounds of cauliflower,” he said. “We use about 180 pounds of coconut milk to make the vegan soup so the food list keeps going and the amount and the quantities just keep increasing.”
But, all the hard work pays off. “It’s really a glamorous night,” says John’s husband David Furnish who co-hosts the event. “And Elton and I really love throwing a good party.”
As for the menu, Furnish says, “It has to be a special, treaty menu that’s not too heavy that keeps the energy up and that serves out nicely over the course of the evening because it’s a long night and we have to keep people’s taste buds alive and challenged and everything so I always look forward to the food.”
So, even if you can’t make it to Elton’s party this year (sigh), we have the exclusive cocktail hour recipes so you can make these light bites at home.
Honeydew Bite and Prosciutto Rosette
1 honeydew melon
2 oz. very thin prosciutto
1. Cut half of the melon into 12 ¾ of an inch by ¼ thick cubes. Cut the prosciutto into 12 one inch squares.
2. Make a rose out of each piece of prosciutto. Do this by rolling the ham very tight to form a rose shape. Make a small indentation in the center of each melon cube. Place in the prosciutto rose in the center of the melon cube and reshape if needed.
Hamachi with Mango Relish & Chive Oil
Sweet Mango Salsa:
2 cups sweet mango, minced
2 tbsp. sweated shallot, minced
1 tbsp. sweated ginger, minced
½ cup yellow pepper, minced
3 tbsp. sliced chives
2 oz. soy oil
Salt and Pepper to taste
1. Combine all the ingredients in a bowl and mix well.
Yuzu Soy Dressing:
2 oz yuzu juice
1 oz lime juice
2 oz soy sauce
1 cup water
Salt to taste
1. Combine all the ingredients in a bowl and mix well.
Wasabi oil (can be purchased at any Asian specialty store)
2 heads frisee (picking the yellow parts only and reserved in cold water until serving)
3 tbsp. finely sliced chives
Pinch of sea salt
4 oz. of hamachi (per person)
1 Fresno chili
½ orange, sliced
1. Drizzle wasabi oil around dish.
2. Alternate layers of hamachi, fresno chile and oranges slices (4-5 slices of each). Spoon a line of mango salsa along the top. Spoon yuzu soy dressing over the hamachi. Garnish with picked frisee and a sprinkle of chives. Add a pinch of sea salt to garnish.
Grape Crostini with Ricotta Cheese
3 slices of brioche sandwich bread, cut into 12 ¾ of an inch rounds
1 cup of green grapes
1 cup of red grapes, cut in fours
½ oz. roasted pine nuts, finely diced
12 small sage leaves, fried
½ cup ricotta cheese
Salt, white pepper, onion powder, garlic powder
Add 1 tsp. of chopped parsley
1. Turn your oven at 250°F. Toss the cut grapes with olive oil, salt and pepper. Put them in the oven for 15 to 20 minutes. Pull them out and let the cool for 5 minutes.
2. Mix the roasted grapes with the pine nuts. Bring oven to 350°F. To toast the brioche crostini, toss them lightly with some olive oil, salt, pepper and parsley and toast for 5 to 7 minutes or until golden brown.
Season the ricotta cheese with a pinch of salt, white pepper, garlic powder and little onion powder.
3. Get crostini out of the oven and let them cool for 5 minutes. Place the season ricotta cheese in to a disposable pastry bag. Cut a very small tip to pipe the cheese in to crostini. Just to cover ½ of the crostini very thin layer. Spoon the grape mixture in to the crostini and garnish with the fried sage leaf.
Gingered Ahi Tuna Tartar With Wonton Chips and Lemongrass Aioli
12 daikon sprouts
3 oz. of ahi sashimi grade diced
1 small package of wonton wrappers, cut in 12 ¾ of an inch rounds
To make the chips:
1 egg yolk
1 tsp. black sesame seeds
1 tsp. white sesame seeds
1 tbsp. mayonnaise
1 lime zest and juice of 1 lime
1 tsp. lemon grass finely minced
A pinch of salt
1 tbsp. chopped cilantro
½ tbsp. sesame oil
1. Turn the oven at 250°F. Brush the wonton rounds with egg yolk both sides on parchment paper and top with the sesame seeds. Put them in the oven for 15 to 20 minutes or until golden brown.
To make the aioli:
1. Mix the mayonnaise with half lime zest and half lime juice and a pinch of salt.
To make the tuna tartar:
1. Mix the ahi with lime zest, the rest of the lime juice. Add cilantro, sesame oil, lemongrass, 1 tsp. of lite soy sauce and taste it.
1. Put the aioli in a disposable pastry bag. Put very small amount in to the wonton chip. Spoon the ahi on top like ½ tsp. on each one of the chips.Garnish with one daikon sprout by cutting the white part. Just the green on to the top of the ahi.
–Michelle Ward, reporting by Mariah Hass
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