Golden Globes 2014 - A Glamorous Sneak Peak Behind the Scenes

In a press conference last week, Executive Chef Suki Sugiura, Executive Sous Chef Chris O’Connell and Executive Pastry Chef Thomas Henzi of The Beverly Hilton unveiled a glamorous sneak peak into the menu they created for the 71st annual Golden Globe® Award show which will be served to 1,300 of Hollywood's most celebrated film stars and filmmakers.



As the home of the Golden Globe® Awards for total of 43 times and for the last 39 consecutive years, The Beverly Hilton's legendary International Ballroom will be the scene where the show, hosted by the wildly popular Tina Fey and Amy Poehler, will be broadcast live coast-to-coast on NBC (8 p.m. ET/5 p.m. PT) on Sunday, January 12, 2014. 



Inspired by California’s abundance of fresh produce and celebrating the global reach of the Hollywood Foreign PressThe Beverly Hilton executive chefs prepared a three-course menu that includes an appetizer trio of Grilled Eggplant with Sundried Tomato and Pine Nut Hummus on Seared Tomato; Mini Sweet Pepper with Feta Cheese, Pomegranate, Herbs and California Olive Oil on Grilled Pita; and Grilled Artichoke on Multigrain Tabbouleh and Tahini; followed by an entrée of Mediterranean Spice Crusted Braised Beef Short Rib and Sautéed Smoked Filet of Atlantic Sea Trout with Spinach Sweet Corn Ragout and Light Cream of Tomato Dill Sauce. Dinner will be finished with an inventive Gusto Mango dessert on Almond Sponge Cake with Crème Anglaise.

“It is a thrill to put together the menu yet again for the Golden Globe® Awards,” said Executive Chef Suki Sugiura. “With a staff of more than 200, our culinary team looks forward to dazzling our guests on a world stage.”



Moët & Chandon champagne will toast the 71st Annual Golden Globe® Awards with over 1,500 Moët & Chandon Impérial minis, 125 cases of Moët & Chandon 2004 Grand Vintage Brut magnums and 150 bottles of Moët & Chandon Impérial Rose.  Moët & Chandon will once again return to the red carpet with its philanthropic initiative, “Toast for a Cause.”  Through the annual program, Moët & Chandon honors Hollywood and celebrates its history as the “Champagne of Cinema” by inviting Golden Globe® nominees to raise a toast with Moët & Chandon Imperial minis in support of their favorite charities.  For each toast raised, Moët & Chandon donates $1,000 to the chosen charity in the nominees’ names.



This year, Moët will introduce the first ever Golden Globe® cocktail, the “Moët Golden Night,” created by celebrity chef Aida Mollenkamp. The Moët Golden Night, which will be served at the newly envisioned Golden Globe® lounge, is crafted using Moët Impérial, cardamom syrup, pear brandy and is garnished with a “fan” of fresh pear slices. The Moet Golden Night, like all Moët & Chandon champagnes, is best enjoyed in a white wine glass, which enhances the effervescence of the champagne and allows for its flavor profile and underlying tasting notes to open and develop.  

To adorn the tables and create an award-winning backdrop for the dinner, famed florist Mark Held of MARK’S GARDEN® will use a varied mix of gorgeous gold-tone roses and rust-colored calla lilies for the floral arrangements.



“This year, we will be using a varied mix of gorgeous gold-tone roses and rust-colored calla lilies for the floral arrangements. Each glass vase will be wrapped with metallic fabric creating a dramatic impression that will look great on camera as well as on the table,” says Held.


Thousands of fresh blooms will be flown in from all over the world especially for this Golden Globe® Awards ceremony, one of Hollywood’s most lavish parties of the year.


The 71st  Annual Golden Globe® Awards will air LIVE coast-to-coast on NBC with the pre-show from 4:00-5:00 p.m. (PST)/7:00-8:00 p.m. (EST), and main telecast from 5:00-8:00 p.m. (PST)/8:00-11:00 p.m. (EST) from the Beverly Hilton Hotel with hosts Tina Fey and Amy Poehler.


Special bonus all of the chefs have generously shared the recipes of their Golden Globe® creations.






Mediterranean Spice Crusted Braised Beef Short Rib

Sautéed Smoked Filet of Atlantic Sea Trout with Spinach Sweet Corn Ragout

Light Cream of Tomato Dill Sauce


Serves 4

Mediterranean Spice Crusted Braised Beef Short Rib

20 oz prime beef short rib

1 ½ tbsp harissa pepper

Braising stock and crusting


Braising Stock Ingredients

2 cups dry white wine

1/2 gallon chicken stock

1 medium sized carrot, sliced

1 whole medium sized onion, sliced

5 cloves of garlic

1 stick of celery, sliced

2 whole fresh tomatoes,  largely diced

1 bay leaf

1/2 tsp cumin

1 tbsp Spanish paprika

1/2 tsp whole black pepper

Method: Crusting:

  • Mix all ingredients together in a bowl

Final Assembly – Short Rib:

  • Remove cooked short rib from braising stock and drain
  • Spread harissa pepper on top of the short rib
  • Spread crusting mix on top of short rib
  • Broil short rib until the crusting is brown and crispy. (approx. 10sec)


Crusting Ingredients

1 cup panko

1 tsp of garlic, puréed

1 tsp Spanish paprika

1/3 tsp cumin powder

1/3 tsp cardamom

1/3 tsp coriander

3 tbsp olive oil

1/4 cup grated parmesan cheese

Salt and pepper


Smoked Filet of Atlantic Sea Trout

12 oz smoked filet of Atlantic Sea Trout

8 oz of fresh spinach – blanched and squeezed

1/3 cup onion – finely chopped

2 oz sweet kernel corn


Sauce Ingredients

1/2 tbsp shallot

1/2 cup dry white wine

1/2 bay leaf

1/2 fish stock

1/3 cup heavy cream

1 ½  tbsp chopped dill, chopped

1/2 tsp fresh lemon juice

Salt and pepper


Method: Atlantic Sea Trout

  • Heat sauté pan to medium heat and add olive oil
  • Add sea trout and cook each side for approx. 1 ½ minutes until golden brown


Method: Spinach Corn Ragout

  • Heat sauté pan and add olive oil and fresh butter
  • Sauté onion until clear / transparent
  • Add pre-blanched spinach and corn and toss and season with salt and pepper


Method: White Light Cream of White Wine Dill Sauce

  • Heat sauce pan and add olive oil and fresh butter
  • Add shallots and sauté slowly until you achieve soft consistency / texture
  • Add white wine and bay leaf and reduce by half
  • Add fish stock and reduce by half
  • Add heavy cream, cook and reduce to 1/3
  • Strain and add lemon juice, chopped dill and salt and pepper


Final Assembly

  • Place spinach corn ragout on top of sautéed Atlantic Trout



  • Place short rib on lower left hand side of plate
  • Place Atlantic Trout on lower right hand side of plate
  • Pour sauce between the short rib and trout
  • Place desired seasonal vegetables and starch on upper part of the plate






Grilled Eggplant with Sundried Tomato Pine Nuts Hummus on Seared Tomato

Mini Sweet Pepper with Feta Cheese, Pomegranate, Herb and California Olive Oil on Grilled Pita

Grilled Artichoke on Multigrain Tabbouleh and Tahini

Serves 4

Grilled Eggplant with Sundried Tomato Pine Nuts Hummus on Seared Tomato 

Hummus Ingredients

1 cup dry chickpeas, soaked overnight with 2 tbsp baking powder and 2 garlic cloves

1 large lemon, puréed, for juice

3 tbsp extra virgin olive oil

2 tbsp sundried tomato purée

3 tbsp roasted pine nuts, chopped

1/4 tsp ground cumin

1/4 cup tahini


Salt and pepper

Method: Hummus

  • Drain soaked chickpeas and cook in plenty of  water until tender
  • Drain and then purée
  • Combine chickpea purée with garlic and sundried tomato puree, chopped pine nuts, lemon juice, olive oil, and tahini
  • Add salt and pepper and mix all ingredients until texture is smooth and clingy


Mini Sweet Pepper with Feta Cheese, Pomegranate, Herb and California Olive Oil on Grilled Pita



2 pieces mini whole sweet peppers, halved

3 tbsp fresh pomegranate seeds

2 oz feta cheese, chopped into

small cubes

1/2 tsp dry oregano

2 tbs parsley, chopped

1/2 tbs extra virgin olive oil

1 thick slice of lightly grilled pita

bread, cut 1” x 2”

Method: Sweet Pepper and Pita Bread

Grill half mini whole sweet pepper just enough for a crunch. Do not cook fully

  • Mix feta cheese, pomegranate, and herb in olive oil and stuff mix onto the mini pepper

To assemble – place stuffed mini pepper on top of grilled pita bread 


Grilled Artichoke on Multigrain Tabbouleh and Tahini

Method: Tabbouleh

  • After cooking bulgar wheat, quinoa and couscous, add all ingredients in a bowl and mix well
    • Refrigerate until prepared to serve



Assemble each component - A, B, and C – clockwise on plate


(A) Grilled eggplant:

  • Place the grilled eggplant assembly on top seared tomato

Mini sweet pepper

  • Place mini sweet pepper on top of pita bread


Grilled artichoke

  • Place grilled quarter-cut  artichoke on top and pour tahini sauce on middle of the artichoke 


Multigrain Tabbouleh Ingredients

2 oz  bulgar wheat, cooked

2 oz quinoa, cooked

2 oz couscous, cooked

1 cup tomato, chopped

1 cup cucumber, chopped

1 ½ cup fresh parsley, finely chopped

1/3 cup fresh mint leaf, chopped

3 scallion, finely chopped

1/2 cup fresh lemon juice

1/3 cup extra virgin olive oil

Salt and pepper 


Grilled Artichoke Ingredients

1 fresh California artichoke – medium sized, cooked, cut into quarters and grilled

3 leaves of fresh baby spinach


Tahini Ingredients

¼ cup tahini paste

½ tsp garlic purée, finely chopped

3 tbsp lemon juice

½ cup cold water, if needed

to achieve desired consistency




Gusto Mango

Serves 6


Almond Sponge Ingredients

300 g / 10.7 oz almond paste

125 g / 4.5 oz whole eggs

  75 g / 2.7 oz egg yolks

275 g / 9.8 oz egg whites

100 g / 3.5 oz sugar      

120 g / 4.3 oz pastry flour, sifted


Mango Yogurt Crème Ingredients

400 g / 14.3 oz yogurt

180 g / 6.4 oz white couverture

6 g / 0.2 oz  gelatin leaves

2 ea orange zest

300 g / 10.5 oz mango puree

300 g / 10.5 oz heavy cream 35%, soft whipped


Guava Gelee Ingredients

230 g / 8.0 oz guava puree

30 g / 1.0 oz dark rum

50 g / 1.7 oz granulated sugar

6 g / 0.2 oz gelatin leaves

1 ea vanilla beans


Coconut Cremeux Ingredients

400 g / 14.0 oz coconut puree

12 0g / 4.2 oz egg yolk

150 g  / 5.2 oz whole eggs

150 g /  5.2 oz butter

120 g  / 4.2 oz powdered sugar

 4 g  / 0.1 oz gelatin leaves


Tropical Compote Ingredients

80 g. / 2.9 oz. orange juice

50 g  / 1.8 oz lemon juice

80 g / 2.9 oz  brown sugar

1ea vanilla bean

250 g / 8.9 oz pineapple cubes

320 g / 12.5 oz mango cubes


Crème Anglaise Ingredients

280 g  / 10.0 oz  milk

280 g  / 10.0 oz  heavy cream

  50 g  / 1.8 oz   granulated sugar

110 g / 3.9 oz egg yolk

Method: Almond Sponge

  • Mix almond paste, whole eggs and egg yolk
  • Whip egg whites & granulated sugar to a peak before adding to almond mixture
  • Once mixed, incorporate sifted pastry flour and spread on silpat sheet
  • Bake at 200*/ 392 F for 10 minutes
  • Cut out rectangles of 70 x 245mm / 2.8 x 9.6 inches


Method: Mango Yogurt  Crème

  • While stirring with a hand held wire whisk, heat up yogurt just before it begins to bubble
  •  Add soft gelatin leaves and stir through until melted
  • Pour over the chopped white couverture and stir through until smooth
  • Add zest and mango puree and fold in the soft whipping cream


Method: Guava Gelee

  • Warm up guava puree, rum, vanilla beans and granulated sugar. Add the dissolved gelatin leaves and mix well.
  • Fill up in small cylinder flexomat molds 4cm / 2” and freeze


Method: Coconut Cremeux

  • Whip egg yolk, eggs and powdered sugar
  •  Add warm coconut puree and reboil to 86*C / 218* F (crème anglaise)
  • Add the dissolved gelatin leaves and soft butter
  • Homogenize with a hand held blender and fill into small half dome flexipan molds and freeze


Method: Tropical Compote

  • Boil orange juice, lemon juice, brown sugar and vanilla bean
  • Add pineapple cubes and cook for 7 minutes
  • Add mango cubes and continue to cook for 4 minutes
  • Allow time to cool and save in the refrigerator until ready to use


Method: Crème Anglaise

  • Boil milk & heavy cream together
  • Mix granulated sugar and egg yolk before adding to the hot milk / cream mixture
  • Cook to 85*C and homogenize with hand blender


To Assemble:

  • Pipe 50% of the flexipan full with mango crème and add ½ sphere of coconut cremeux and allow to set in the freezer for 15 minutes
  • Place on disk of guava gelee and add tsp of tropical compote and additional mango crème, leaving enough room for the almond sponge disk
  • Freeze overnight. Once frozen, remove the Gusto Mango from the flexipan mold and spray with white couverture
  •  Decorate with chocolate garnish, whipped cream and berries and proceed to plating with vanilla anglaise and a spoon of tropical compote




Moët Golden Night 

Makes: 6 cocktails // Enough simple syrup mixture for 8 cocktails

Total Time: 25 minutes

Hands On Time: 5 minutes


1/4 cup unrefined granulated sugar

1/4 cup water

20 whole cardamom pods, crushed using the back of a knife or a mortar and pestle

1/4 cup pear brandy

1 (750 ml) chilled Moët & Chandon Imperial Brut Champagne

2 small ripe Forelle or Seckel pears, for garnish



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 simple syrup for 5 minutes, then remove from heat and allow to steep and cool for 20 minutes.


Using a fine mesh strainer, strain the simple syrup, discard the seeds and pods,  and place the simple syrup into a liquid measuring cup. Add the pear brandy and stir to combine. (The pear-cardamom simple syrup mixture can be made up to 2 days ahead and the Asian pears can be peeled up to 2 hours ahead.)


Just before serving, cut the pear off the core and slice pear lengthwise into 1/8-inch thick slices. (Separate slices into stacks of three and spread slightly to make a fan. If cutting slices ahead of serving time, coat them with a little lemon juice to prevent them from browning.)


To serve, add 1/2 ounce of the pear-cardamom simple syrup mixture to 6 white wine glasses or 6 Champagne coupes (this makes enough syrup for 8 cocktails). Add 4 ounces of chilled Moët & Chandon Imperial Brut Champagne to each glass, filling each glass about halfway. Garnish each glass with three pieces of fanned pear slices and serve.




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