Detail view of the tables at the 72nd Golden Globe

For us, the only thing more exciting than seeing what the stars wear on the night of the Golden Globes is finding out what they’ll be eating.

For the big event on Jan. 11, the executive chef at L.A.’s Beverly Hilton Troy N. Thompson decided to let California farmers and their fresh produce steal the spotlight on the menu.

Stars like Reese Witherspoon and Benedict Cumberbatch and 1,300 other guests will enjoy a modern take on the traditional Waldorf salad to start; a duo of filet mignon and slow-baked arctic char as the main course; a potato croquette; an heirloom tomato salad; and a black Tuscan kale topper.

RELATED: Make the Signature Cocktails from Lance Bass and Michael Turchin’s Wedding

“I feel like these dishes are a really nice way to showcase the fresh produce we always use here at the Beverly Hilton, and our great relationships with the farmers who grow it,” Thompson tells PEOPLE. “I’m excited to use this premier product on such a special occasion.”

And the night wouldn’t be complete without a signature cocktail. Elettra Wiedemann of the Impatient Foodie created the Moët Sunset Starlet made with Moët & Chandon Rosé Impérial, Lillet, dry Curacao and orange bitters. Plus, 1,500 mini champagne bottles will be served on the red carpet and 400 magnum bottles will adorn the tables.

RELATED: The Golden Globes Call For Golden Brownie Desserts

If you want to dine like a star on awards night, create Chef Thompson’s at-home version of his Waldorf salad and wash it down with the signature bubbly cocktail.

Waldorf salad

Waldorf Salad with Lemon Vinaigrette
Serves 4 to 6

¼ cup fresh lemon juice
2 tbsp. agave syrup
1 cup grapeseed oil
Kosher salt
Freshly ground black pepper
1 Red Delicious apple, cut into 1⁄8-in. slices
1 Granny Smith apple, cut into 1⁄8-in. slices
¾ cup red and green seedless grapes, halved
2 ribs celery with leaves, chopped
1 head romaine lettuce
½ cup candied walnuts
Walnut oil

1. Pour lemon juice and agave syrup into a blender; combine until mixture has a froth to it. Slowly pour in the grapeseed oil until it begins to thicken. Add salt and pepper to taste.
2. Place apples, grapes and celery in a large bowl and toss with enough lemon vinaigrette to cover. Let sit and taste
for seasoning. Add lettuce and toss well.
3. Distribute salad mixture among plates, and sprinkle walnuts
on top. Drizzle with walnut oil, if desired.

Sunset Starlet

Moët Sunset Starlet
Serves 1

¾ oz. Lillet
½ oz. Dry Curacao
¾ tsp. honey
¼ oz. lemon juice
2 dash orange bitters
Spritz of fresh clementine and twist
Moët & Chandon Rosé Impérial

Combine Lillet, Dry Curacao, honey, lemon juice and orange bitters in a cocktail shaker. Shake vigorously. Pour over ice into a white wine glass, and top with Moët & Chandon Rosé Impérial. Garnish with a Clementine twist.

—Ana Calderone