More than a thousand of Hollywood’s film elite will be celebrating the Golden Globe 2017 Awards in the Beverly Hilton Hotel in Beverly Hills on January 8, where a staff of 11 chefs, 120 culinary staff, 50 bartenders, 160 stewards and 250 servers under the creative direction of Chef Alberico Nuniata were enlisted to prepare and serve culinary delights for the after-parties and a divine three course awards dinner.
Photo: Courtesy of the Beverly Hilton
The premiere starter is a golden salad of roasted golden and red beets with watermelon radish, goat cheese, grapefruit and roasted pistachios with cevIche lime dressing for the memorable dinner designed by Chef Alberico Nunziata.
Photo: Courtesy of the Beverly Hilton
The Chilean sea bass and filet mignon combination complete the entreé, topped with celery puree and sun-dried tomato pesto, served with twenty-four month aged Parmigiano risotto with wild mushrooms and broccolini flowers.
Photo: Courtesy of the Beverly Hilton
The Beverly Hilton’s Executive Pastry Chef Thomas Henzi created a dreamy dessert trio to include a delizia, a traditional Neapolitan almond cake served with orange mascarpone cream, lovely profiteroles filled with amaretto vanilla cream topped with crispy sugared almonds and chocolate sauce, along with a sampling of chocolate gianduja crunch bar.
Photo: Aliza J. Sokolow for Moët & Chandon
The Moët Diamond by Olivia Culpo
• 3 oz. Moët Imperial Brut champagne
• 1/2 oz. orange liqueur
• 2 dashes cherry bitters
• 1 rock candy stick, for garnish
• Orange zest, for garnish
Directions: Pour orange liqueur into champagne flute and add cherry bitters.
Gently pour in chilled champagne. Garnish with rock candy stick.