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A Meal For Winners
updated: Jan 10, 2017, 2:14 PM

By Bonnie Carroll

More than a thousand of Hollywood's film and TV elite celebrated the Golden Globe 2017 Awards in the International Ballroom of 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.

Star Tables (photo: courtesy of Golden Globes)

The premiere starter was 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.

Golden Salad (photo: courtesy of Golden Globes)

The Chilean sea bass and filet mignon combination completed 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.

 Chilean Sea Bass & filet mignon, Chef Alberico Nuniata (photo: courtesy of Golden Globes)

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.

Trio Dessert, Executive Pastry Chef Thomas Henzi (photo: courtesy of Golden Globes)

For the list of 2017 award winners visit: www.goldenglobes.com.


74th GOLDEN GLOBE SIGNATURE SIP The Moët Diamond by Olivia Culpo

Signature Golden Globe 2017 Moet Diamond, Olivia Culpo (photo: Aliza J. Sokolow for Moët & Chandon)

• 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. Cheers!!!

Chef Alberico Nuniata (photo: courtesy of Golden Globes) 
Executive Chef Thomas Henzi (photo: courtesy of Beverly Hilton)


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