January 10, 2017

the 2017 golden globes menu



I don't know about you, but I always wonder how the food is at the glamorous award shows. Well, this week Chef Alberico Nunziata of the Beverly Hilton shared his menu for all of us to preview! 

Here's the fabulous menu he created for guests of this year’s Golden Globes. To start, all the A-listers enjoyed Herb Roasted Beet Salad with watermelon radish, arugula, crumbled goat cheese, grapefruit and crunchy pistachios served with a ceviche lime dressing. 

The main course featured Chilean Sea Bass and Filet Mignon. A celery puree and house-made sun-dried tomato pesto with lemon oil topped the roasted Chilean Sea Bass. The Filet Mignon was grilled and served with authentic Parmiginiano Reggiano Wild Mushroom Risotto and Garlic Seasoned Broccolini Flowers. As a vegetarian option, they served a creamy mushroom risotto with seasonal vegetables. 

Three desserts created by pastry chef Thomas Henzi were served on one amazing plate. First, a Delizia, is a traditional Neapolitan almond cake with orange mascarpone cream. Next, Amaretto Vanilla Cream Profiteroles, topped with crunchy sugared almonds and chocolate sauce. Lastly, attendees enjoyed a layered Chocolate Praline Mousse Crunch Bar with hazelnuts. Sounds pretty amazing!!


Here's what it all looks like!


How would you like to try this amazing Beet Salad?
(Scroll down for recipe.)


Citrus Beet Salad with Pistachios
Serves 4
1 medium-size golden beet
1 medium-size red beet
1 jalapeño chili, seeded
2 tbsp. fresh lemon juice
2 tbsp. fresh lime juice
1 tbsp. honey
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ cup extra-virgin olive oil
5 oz. baby arugula
2 cups loosely packed frisée
¾ cup roasted salted pistachios, roughly chopped
4 oz. goat cheese, crumbled
1 whole pink grapefruit, cut into segments

1. Preheat oven to 350°. Wrap each beet tightly with aluminum foil to create a packet. Bake in oven until tender, 1 hour to 1 hour 30 minutes.
2. Process jalapeño, lemon juice, lime juice, honey, salt and pepper in a blender until combined. With blender running, add oil in a slow, steady stream, processing until smooth. Remove and reserve ¼ cup of the dressing.
3. Unwrap beets, and peel. Dice beets, and toss together with reserved ¼ cup dressing in a large bowl. Chill until cold, about 15 minutes.

ciao! fabiana

via People and Variety

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