Gold Flakes and more for the Golden Globes: Behind the Scenes with Chef Sugiura

The 69th Annual Golden Globes will feature an over the top extravagant menu that will have the celebs and press craving the dishes for weeks. Beverly Hilton’s head Chef Suki Saguira and pastry Chef Thomas Henzi have devoted six months into planning for this three course meal that will serve the ceremony’s 1,500 guests. The theme as described by Chef Saguira will be a global food harmony, bringing the best of the world for three courses.

Appetizer: Pistachio-crusted pistou (garlic, basil and olive oil mixture) ravioli with wild arugula, smoked tomato, kabocha (Japanese squash) compote and burrata (Italian cheese made of mozzarella and cream).

Main course: miso- and sake-lees-marinated pacific sea bass with grilled king oyster and mushroom, braised prime short rib of beef with porcini pine nut herb ragout (stew) in a light cream of sherry wine ginger tamari sauce with roasted fingerling potatoes, candy striped beets, baby bok choy and yellow baby carrots.

Dessert: a chocolate delice almond crunch terrine (loaf) and acacia honey, caramel and fresh berries. For the finishing touch, the pastry Chef Thomas Henzi will sprinkle each plate with edible gold shavings. The gold shavings are about $1.20 per serving; in total that amounts to about $1,800.00 for all guests to indulge in a slice of gold for the night.

The Dessert breakdown: The chocolate used in the dessert was hand selected and flown in from Switzerland, the acacia honey caramel arrived from France, the Tarragon Hazelnuts from Italy and the Valencia almond paste delivered from Spain.

From beginning to end this three course meal is deliciously tasteful and sweet to the final presentation.

[quote] We want to see empty plates returned from the guests”-Says Chef Suki Saguira[/quote]

The beverage highlight of the night will be the 21st year Moet & Chandon serve as the official Champagne of the Golden Globes. Each guest will be handed an imperial mini bottle when they first arrive.  To accompany the three course extravaganza, Grand Vintage 2002 will be served to all guests. Although they’re serving 1500+ guests Chef Saguira believes he will be serving anywhere from 6,000-7,000 meals.

This star studded event will be full of the very best flavors from around the world and we can’t wait to hear the reactions from all the guests.