While most of the 1,300 guests in attendance will leave The Beverly Hilton without an award on January 12, they will all leave well fed thanks to a lavish three-course meal from the hotel’s chefs.
This year, stars from Sandra Bullock and Amy Adams to Tom Hanks and Leonardo DiCaprio will enjoy flavors from all over the globe—prepared with a California twist. “Every year we come up with a different concept,” says Beverly Hilton executive chef Suki Sugiura.
Dinner starts with an appetizer trio of grilled eggplant with pine nut hummus on a seared tomato; mini sweet pepper, feta, pomegranate and California olive oil on grilled pita; and grilled artichoke with tahini.
The party gets heartier with the entrées: braised beef short rib crusted with Mediterranean spices and sautéed sea trout with spinach sweet corn ragout in a creamy dill sauce. Dessert? Mangoes on almond sponge cake with crème anglaise.
And it’s not a party without some bubbly! There will be 1,500 mini champagne bottles ready to go, a magnum bottle on every table and, of course, a signature cocktail—the Golden Night, made with Moët & Chandon champagne, pear brandy and cardamom-flavored simple syrup.
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Treat your own party guests to the same cocktail—and, if you’re feeling inspired, to the Atlantic sea trout—with the recipes below:
Smoked Filet of Atlantic Sea Trout with Spinach Corn Ragout
Olive oil, to taste
12 oz. smoked filet of Atlantic sea trout
Butter, to taste
⅓ cup onion, finely chopped
1 cup spinach, blanched and squeezed
¼ cup sweet kernel corn
1. Heat sauté pan over medium heat and add olive oil. Add sea trout and cook each side until golden brown, about 1½ minutes each.
2. Remove trout, keeping sauté pan hot. Add olive oil and butter. Add onion and sauté until transparent.
3. Add spinach and corn and toss and season with salt and pepper. Serve with trout and dill sauce (recipe below).
Cream of White Wine Dill Sauce
Olive oil and butter, to taste
½ tbsp. shallots
½ cup dry white wine
½ bay leaf
½ cup fish stock
⅓ cup heavy cream
1½ tbsp. dill, chopped
½ tsp. fresh lemon juice
Salt and pepper, to taste
1. Heat sauce pan over medium heat and add olive oil and butter. Add shallots and sauté slowly until soft.
2. Add white wine and bay leaf and cook until wine is reduced by half.
3. Add fish stock and cook until reduced by half. Add heavy cream and cook until it is reduced to ⅓ of original amount.
4. Strain and add chopped dill, lemon juice, salt and pepper.
Moët Golden Night
Makes 6 cocktails
¼ cup sugar
¼ cup water
20 whole cardamom pods, crushed using the back of a knife or a mortar and pestle
¼ cup pear brandy
2 small pears, sliced for garnish
1 (750 ml) bottle champagne or sparkling wine, chilled
1. To make simple syrup, combine sugar and water in a small saucepan. Stir to dissolve the sugar, add the crushed cardamom pods and bring to a simmer over medium heat. Simmer the for 5 minutes, then remove from heat and allow to steep and cool for 20 minutes.
2. Using a fine mesh strainer, strain simple syrup into a liquid measuring cup. Discard the seeds and pods. Add the pear brandy and stir to combine. (Note: The pear-cardamom simple syrup mixture can be made up to 2 days ahead.)
3. Cut the pears off the cores and slice lengthwise into 1/8-inch thick slices.
4. To serve, add ½ oz. of the pear-cardamom simple syrup mixture to each glass. Add 4 oz. of champagne to each glass, filling each glass about halfway. Garnish with three pieces of fanned pear slices.
The Hollywood Foreign Press Association’s 71st Golden Globes ceremony will air live from the Beverly Hilton Hotel on NBC Sunday, Jan. 12, at 8 p.m. ET/5 p.m. PT.
WATCH: Golden Globes Inside Scoop