Hilton executive chef Suki Sugiura’s menu for the 1,500 Golden Globe guests is inspired by California’s fresh produce while celebrating the global reach of the Hollywood Foreign Press.
“It’s a thrill to put together the menu again for the Golden Globe awards,” he said, introducing the menu to scores of journalists, food writers and cameramen at the Hilton. “With a staff of more than 200 our culinary team looks forward to dazzling our guests on a world stage.”
His three course menu includes an appetizer trio of grilled eggplant with sun-dried 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 multi-grain tabbouleh and tahini. It is followed by an entree of Mediterranean spice crusted braised beef short rib and sauteed smoke filet of Atlantic sea trout with spinach sweet corn ragout and light cream of tomato dill sauce. Dinner will end with an inventive gusto mango dessert on almost sponge cake with creme Anglaise.
Throughout the meal white wine, red wine and champagne will be freely available.
|3rd January 2014,|