Hollywood celebrities will be eating well at the 68th annual Golden Globes on Sunday, January 16, 2011. They'll be dining on a menu created by the Beverly Hilton's Executive Hotel Chef Suki Sugiura and Executive Pastry Chef, Thomas Henzi and sipping on Moet and Chandon throughout the evening. While we mere mortals won't be walking the red carpet, we can still watch the event in the comfort of our own homes, while dining on a similar menu at our own Golden Globes viewing party. Let's begin by taking a peek at the official menu for this glamorous evening:
68TH ANNUAL GOLDEN GLOBES MENU
JANUARY 16, 2011
Presented by Beverly Hilton Executive Hotel Chef Suki Sugiura
Appetizer
Grilled Eggplant with Edamame and Red Pepper Hummus with Marinated Artichoke and Arugula
Combination Entrée
(California eco-friendly inspired from Central Valley)
- Grilled Beef Tenderloin of Beef with Caramelized Fennel Marmalada and Sauteed Mild Chili Sesame Crusted Filet of Pacific Sea Bass
- Light Cream of Fine Herb Tumeric Lemon Grass Sauce
- Black Risotto Parmesean
- Young Bok Choy, Haricot Vert and Baby Carrot
Dessert Trio
Presented by Beverly Hilton Executive Pastry Chef Thomas Henzi
- California Almond Cake
- Chocolate Royaltine Crunch Triangle
- Fresh Berry Tart
- Raspberry Coulis, Orange & Vanilla Chantilly Crème with Chocolate Butterfly Silhouette
Moet & Chandon Imperial Champagne
Viewing Party Menu for the 2011 Golden Globes
Fortunately, with the help of About.com's Food Guides, we can create a similar menu for our Golden Globes viewing party.
Setting the Stage
Create your own red carpet by running a length of red velvet cloth in your entryway.
Turn your guests into paparazzi by giving each one a disposable camera when they arrive.
Decorate your tables (buffet or dining) with rose centerpieces like the ones created by Mark Held.
Golden Globes 2011 Menu for a Viewing Party
The champagne will be flowing all night, courtesy of Moet and Chandon, so champagne will be an appropriate beverage to serve throughout your party.
Appetizer
Grilled Eggplant; Roasted Red Pepper Hummus; accompanied by arugula and edamame beans tossed with olive oil and a squeeze of lemon juice, salt and pepper.
Entrée
Grilled Beef Tenderloin in Cabernet Sauce
Accompanied by baby carrots, baby bok choy and haricot vert sautéed in butter, salt and pepper.
Dessert
