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What's on the menu at the Golden Globes?

January 7, 2011 |  6:44 am


SugiuraThe Golden Globes may be known as a party where the alcohol flows freely, but a real meal is served too -- strange as the thought of all those waifish, well-toned celebrity bodies actually eating something might seem.

Nevertheless, part of the tradition at the Golden Globes, held at the Beverly Hilton in Beverly Hills, is the food. And the 68th annual edition is no different, albeit a little less flashy than you might expect.

“We tend to keep things simple,” said Golden Globes (and Beverly Hilton) executive chef Suki Sugiura. “Mostly we’re concerned about the true nature of the flavors we use.”

On Thursday, Sugiura previewed the appetizer, entree and dessert that will be sitting on the tables of stars like Colin Firth and Halle Berry on Jan. 16.

 This year's menu includes an appetizer of edamame and red pepper hummus, piped out like icing, on coins of grilled eggplant with marinated artichoke. The entree is a triple threat: grilled beef tenderloin, sea bass fillet and black risotto, with the added healthy dash of fresh baby carrots and young bok choy. But don't expect the 1,300 guests to get too full.

“The portions are getting smaller and smaller at the guests' requests,” said Sugiura. “And we’ve heard requests to have more of a fresh crispiness to the dishes.”

GlobeSugiura said the menu typically requires six months of planning for a team of 40 chefs and 110 culinary staff members to prepare. Still, it always pays to have a Plan B.

Florist Mark Held, co-owner of Mark’s Garden in Sherman Oaks, found that out this year while preparing floral arrangements for the ceremony. Though he was able to procure 10,000 copper, bronze and gold-toned roses from Colombia and Ecuador, the Dutch roses he’d originally planned for couldn’t be shipped in time.

“We just had a huge snowstorm in Europe, and all of our Dutch product, we couldn’t get it,” said Held. “It was the week before Christmas, there was no product, and the airports were closed.”

Luckily, the ingredients for the edible portion of the evening can be found much closer to home. The menu emphasizes California cooking with food purchased from local growers, a theme the award show has pushed for several years. That also goes for the sweet stuff.

Dreamed up by the event’s newly appointed executive pastry chef Thomas Henzi, this year’s desert trio includes slices of California almond cake, a chocolate royaltine crunch triangle and a fresh berry tart garnished with edible gold wings nested on vanilla Chantilly crme, like a pint-sized angel made of sugary goodness.

If only the awards ceremony had such a sweet ending for everyone who'll be there.

-- Nate Jackson

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Top photo: Suki Sugiura demonstrates the preparation of dishes for the Golden Globes. Credit: Massimiliano Leanza. Bottom photo: A close-up of the dessert from Thomas Henzi. Credit: Jason Redmond / Associated Press

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