Golden Globes: What's Cookin'
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Monday, January 04, 2016
By Bekah Wright
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Many moons ago, I was in Virginia watching the Golden Globe Awards from a friend's living room. She was busy trying out a new rowing machine. I was riveted to the television. "One day, I'm gonna be there," I proclaimed dreamily.

Years later, and many times over, that dream became a reality. I haven't walked away with a statue yet, but have reported from the red carpet and the press room. Other times, I've shared tables with celebs at viewing parties held at various venues inside The Beverly Hilton, where the award show is broadcast.

Being able to witness the various aspects that go into the Golden Globes has been even grander than I could have imagined all those years ago. I'm sharing a bit of them now via a look at what the stars are dining on whilst listening to Ricky Gervais hand out a roast or two of his own on Sunday night...


Photo by Bekah Wright


This was the scene at The Beverly Hilton this Monday morning. Sure, it looked calm then, but wait until Sunday (1/10). The driveway you see right now? It'll be covered in a 30,000-square-foot trail of red carpet. Sauntering down its length will be silver- and small-screen luminaries, their adrenalin heightened by the possibilities of what awaits within the hotel doors.

What's happening there? The 73rd Annual Golden Globe Awards. Don't have tickets? You can catch it live on NBC 8 p.m. EST/5 p.m. PST.

Already excited? We are, too. Especially as we have the menu items being served that night to share with you, not to mention, accompanying recipes.

Yep, that's right. You, too, can indulge in dishes whose very elements cause one to swoon (Lemon Mousseline Croquatine, anyone?). So let's get to cooking!

Photo by Bekah Wright

But first, a moment to soak in the centerpiece. If only scents could be delivered online... A single inhale was simply divine.

Photo by Bekah Wright

Pulling these arrangements together is no easy feat -- 10,000 flowers are being flow in from Holland and South America for the occasion.

Artfully designed by MARK'S GARDEN, the displays consist of gold and green roses, hydrangea and hyacinth in deep shades of lavender, which delightfully accent purple Vanda orchids.


Photo by Bekah Wright

The evening's signature champagne cockail from Moet & Chandon is the elegantly-named Ruby Red.

Check out the vintage crate replica that was created to honor Moet's 25-year relationship with the Golden Globes.


Photo by Bekah Wright

For the teetotalers there's Fiji water with a straw conveniently built into the cap. No lipstick smears here!


Photo by Bekah Wright

Stepping up to show the press Golden Globe night entrees was Executive Chef Troy N. Thompson.

The man was grace under pressure. A surly cameraman or two hassled Chef from the moment he stepped up to the table. We'd like to direct these men to a class on etiquette and general appreciation.

But we digress.


Photo by Bekah Wright

The three-course meal will begin with a California Market Salad (not pictured) with an ingredients list that includes baby bok choy, daikon radish, water melon radish, lotus root, heirloom cherry tomatoes, Japanese eggplant, various seasonings and a ginger dressing.

Up next, options for vegetarians (photo above) and carnivores (see photo below).

Meat-free are the Salt-Baked Heirloom Sweet Potatoes with Creamed Corn Glaze and a Fricasee of Winter Vegetables.


Photo by Bekah Wright

A vertible surf n' turf comes by way of the Filet of Beef with Marinara Crust and Slow-Roasted Black Garlic Steelhead Trout, accompanied by Spaghetti Squash, Fried Capers and Sweet Potatoes.


Photo by Bekah Wright

Next, Executive Pastry Chef Thomas Henzi whipped up a dessert, the recipe for which required 4 1/2 pages of 8 1/2 X 11 paper.

Yes, you read right. There's a whole lotta flavor going on in the...


Photo by Bekah Wright

...Flourless Grand Marnier, Carmella Lemon Mousseline Croquatine, California Almond Cake, Strawberry/Blueberry/Kiwi/Mango Coulis confection.


Did we mention 4 1/2 pages for the recipe? This dessert takes dedication, people!

Photo by Bekah Wright

Once the chefs' demonstrations were complete, press was given the opportunity for one-on-one interviews. 

Photo by Bekah Wright

In true award show fashion, I gave a special thank you to the coffee served that morning for providing that extra oomph needed to grab shots around bustling reporters.

Photo by Bekah Wright

Getting their due in the spotlight -- Sunday evening's future fare.


Pinching myself, my mind returned to that Sunday evening years ago when being at the Golden Globes was only a fantasy. And now, it was time to make this year's exit...


Photo by Bekah Wright

Yes, my grand, Golden Globes exit included a statue (of sorts), a thank you, and also an apology...

A stream of the Beverly Hills Fire Department's finest walked into a side wing of The Beverly Hilton as I was bidding the valet adieu. I'd like to say it was my reporterly duty to watch them in case there was something afoot. Honestly, it was pure admiration that made me linger.

And then, I hit the gas.

"I'd like to express my regret at taking out that orange parking cone with the big sign atop it during my departure. My deepest gratitude goes out to the construction crew member who pulled the wedged structure from beneath my tire..."



73rd Golden Globe Awards Dinner Menu Recipes (compliments of The Beverly Hilton)


California Market Salad
(recipe serves 2)

- 1 piece baby bok choy, blanched, cut in half
- 1 piece daikon radish, peeled and cut in 1 inch thick slices
- 1 piece water melon radish, peeled and cut in 1 inch thick slices
- 4 slices lotus root lightly sautéed in sesame oil
- 6 pieces heirloom cherry tomatoes sliced in half
- 1 whole Japanese eggplant charred and peeled, cut in half
- 2 oz ginger dressing (see recipe)
- 4 cups vegetable broth
- 2 oz olive oil EVOO
- 2 oz red mizuna (mustard)
- Salt & pepper to taste

Take eggplant and char it over flames till cooked and charred, place in ice bath peel it and cut in half. Separately take radishes and broth, cover and cook at 350 degrees for four hours or till soft. Arrange on plate, brush with EVOO, toss the Mustard with EVOO, spoon 1oz ginger sauce on the plates.

Ginger Dressing
- 3 whole tomatoes
- 2.5 whole lemons
- 2 celery stalks
- 1 large peeled carrot
- 1lb fresh ginger
- 3 cloves garlic
- 2.5 cups soy
- 2.5 cups white vinegar
- 4 oz sugar

Cut all in a rough chop and let sit for 24 hours. Robot Coupe fine.

Filet of Beef with Marinara Crust and Slow-Roasted Black Garlic Steelhead Trout Spaghetti Squash, Fried Capers, Sweet Potatoes

(recipe serves 1)

- 4 oz steelhead trout
- 4 oz beef tenderloin seared
- 1 baked sweet potato cut into ring
- 2 oz spaghetti squash based and seasoned with honey and herbs
- 6 heirloom cherry tomatoes sliced in half
- 1 oz friend capers
- 1lb black garlic (see recipe)
- 2 oz red wine sauce
- 2 oz marinara crust (see recipe)
- 2 oz French green beans
- Salt & pepper to taste
- 2 oz EVOO
- 3 oz butter
- 2 oz white wine

Cook the filet of beef in a hot pan using 1oz of EVOO and basting with butter until required temperature. Let rest, put on crust keep in a pan place steelhead trout on a tray rubbed with butter and white wine. Cover with plastic and place in an oven at 250 degrees for 25 minutes. Warm the cooked squash up, season; make a salad with the cherry tomatoes and olive oil. Warm the sweet potato ring up brush with butter. Place the beef under the broiler to toast the crust cook the green beans in a touch of water, spoon of butter and salt and pepper. Reduce down until glaze takes the shin off the trout and brush with black garlic puree. Spoon a little red wine sauce on top and garnish with fried capers

Black Garlic
- 5lb peeled California Garlic
- 1 cup of water

Place peeled Garlic with water in an airtight container in a 185 degree warmer/oven for 25 days until black. Puree with a little juice of the garlic until smooth.

Marinara Crust
- 1 cup of fine panko
- 1 cup of marinara sauce for pasta
- 1/2 lb unsalted butter
- Salt & pepper to taste
- 1 oz basil
- 4 egg yolks

Whip the butter until soft, add in the marinara, then panko, then basil and then egg yolks and salt and pepper to taste. Spoon and smooth crust onto beef.

Vegetarian Option: Salt-Baked Heirloom Sweet Potatoes with Creamed Corn Glaze, Fricassee of Winter Vegetables
(recipe serves 1)

- 1 small Okinawa sweet potato
- 1 small heirloom sweet potato
- 1 cup cream corn compote (see recipe below)
- 4 cups kosher salt
- 1 cup fricassee of winter vegetable (see recipe below)

Cover the sweet potatoes with kosher salt and bake at 400 degrees until soft, approximately 20 minutes. Cut with warm compote and broil until brown. Serve on plate with fricassee of winter vegetables.
Corn Compote

- 2 ears of white corn, shucked and cut off the cob, approximately 2 cups
- 1⁄2 cup of heavy cream
- 1 whole shallot chopped
- Salt & pepper to taste
- 1.5 oz grape seed oil

In a pot, sauté the corn, oil and shallots on low simmer with no color (do not brown). Cook until corn is tender. Blend 1/4 of the corn in a blender and add cream. Add it back to the remaining of the kernels mix and add salt and pepper to taste.
Fricassee of winter vegetable

- 1 small carrot cut in one inch pieces
- 1 small broccolini cut small
- 1 small purple cauliflower, break into small pieces
- 1 oz fava beans and peas
- 1 oz onions diced
- 1 oz olive oil
- 1⁄2 whole lemon
- Salt & pepper to taste

In a hot pan, combine olive oil and onions, sauté hard. Add other vegetables and cook for two or three minutes. Squeeze the lemon on top and salt and pepper to taste.



Flourless Grand Marnier Carmella
Lemon Mousseline Croquatine
California Almond Cake
Strawberry, Blueberry, Kiwi and Mango Coulis

Carmella Filling

- 1.5 oz acacia honey (or any good quality honey)
- 2 oz fine granulated sugar
- 0.5 oz butter (room temperature)
- 2.5 oz heavy whipping cream

- Scale the honey and the sugar into a small saucepot and place on the stove with a small flame.
- Scale the butter and set aside
- Scale the heavy whipping cream into a small saucepot and place onto the stove with a small
- As the honey/sugar mixture begins to simmer, stir through with a wooden spatula to be sure the
bottom does not burn. Continue to cook to a golden caramel color.
- Now add the butter to the hot liquid sugar/caramel. The mixture will begin to rise, be careful as
you continue to stir through the mixture until the butter is completely melted.
- As the cream begins to steep, remove from the heat and slowly pour this into the hot honey
mixture while continuously stirring with the wooden spatula. Again, the hot honey mixture will
rise. Carefully add the remaining cream in steps until completely incorporated.
- Stir through until smooth and remove from the heat. Set aside at room temperature to cool.
- When cool, cover with plastic and set aside until ready to use.

Chocolate Grand Marnier Mousse

- 0.10 oz gelatin leaves (2ea.)
- 1 oz Grand Marnier
- 1.5 oz fresh orange juice
- Zest from the oranges used
- 2 oz corn syrup
- 9 oz dark bittersweet chocolate
- 1 pint soft whipping cream

- Bloom the gelatin in ice water.
- Finely chop the chocolate and set aside.
- Scale the orange juice and the corn syrup into a small sauce pot and bring to a boil.
- Mix the gelatin (without the water) and Grand Marnier together with a hand held wire whisk
and add to the hot orange juice mixture. Continue to stir until completely dissolved.
- Add the fine chocolate and continue to mix through until smooth. Return to the heat if
necessary while continuously stirring with the wire whisk.
- Whip the cream to a very soft peak.
- Pour the chocolate mixture on top of the soft cream and carefully combine with a spatula. Do
not over mix.
- Cover with plastic wrap and allow to set in the cooler until ready to use.

To Assemble:
- Take the carmella filling and place on top of the prepared chocolate mousse.
- Carefully blend together with a hand held spatula to give a marble effect. Do not mix
- Prepare a sheet tray with a sheet of plastic wrap on top.
- Place a medium sized table spoon into boiling water and proceed to make cannels until the
mousse is used up.
- Place these cannels onto the plastic wrap and freeze until completely set.
- When ready to use, spray the cannels with melted dark chocolate that has been thinned down
with cocoa butter.
- Set aside in the cooler until ready to plate up.

California Almond Cake

- 16 oz Blue Diamond Almond Paste
- 8 oz soft butter
- 12 oz sugar
- 3.5 oz Triple Sec
- 6 oz fresh eggs
- 4 oz All Purpose Flour
- 1 tsp baking powder

- Cream together the almond paste, soft butter and sugar using the paddle attachment.
- Slowly add the Triple Sec and the eggs. Do not over mix!
- Sift together the flour and the baking powder. Add to above and mix only until blended.
- Generously brush soft butter into 9 - inch diameter cake mold and dust with flour.
- Bake at 350 degrees for 50 – 60 minutes.
- Allow to cool and turn out.
- Save in the cooler until ready to use.
- Cut into 12 – 16 slices and dust with powder sugar before serving.

Lemon Mousseline


- 1.75 oz cocoa butter
- 1.75 oz white chocolate
- 1.75 oz dark chocolate
- 12 oz almond or hazelnut praline paste
- 6 oz crushed wafer cookies

- Prepare a mold or casserole dish, roughly 12’X8’ and place wax paper or parchment paper into the bottom of the mold.
- Place the cocoa butter into a small sauce pot and begin to melt over a small flame. Continue to cook until hot, but not boiling.
- Chop the white chocolate and the dark chocolate into small pieces and add this to the hot cocoa butter. Stir through until completely melted and smooth.
- Scale the praline paste and the wafer cookies into a mixing bowl and begin to combine in your mixer using the paddle attachment.
- Add the hot chocolate mixture and continue to mix on a slow speed until completely blended.
- Pour the mixture into the prepared mold and spread out evenly with a hand held offset spatula.
- Place into the cooler until set.
- When set, cut out 2-inch round disks and set aside until ready to assemble.
- (Note: Scraps can be re-melted and used again. Or, chop and sprinkle over favorite ice cream.
Praline paste can be substituted with a good grade peanut butter. The cookie wafers can be substituted with Rice Krispies or similar, keeping in mind, this will alter the flavor profile!)

Creme Anglaise

- 10 oz milk
- 10 oz heavy cream
- 2 oz granulated sugar
- 4 oz egg yolks

- Boil milk and heavy cream to a boil
- Mix granulated sugar and egg yolk before adding to the hot milk/cream mixture
- Cook to 85 degrees C/185 degrees F and homogenize with the hand blender

Pistachio Insert

- 7 oz crème anglaise
- 2 oz pistachio paste
- .10 oz gelatin leaves (2 each)
- 7 oz heavy cream 35%, soft whipped

- Bloom the 2 gelatin leaves in ice water
- Add the cream anglaise slowly to the pistachio paste
- Mix well and add the soft gelatin leaves (without water). Warm up while stirring with a hand
held whisk to be sure gelatin completely melts.
- In the end, add the soft whipping cream and fold together.
- Place cream into a piping bag and set aside until ready to assemble dessert.

Lemon Mousseline

- 14 oz crème anglaise
- 6.5 oz white chocolate couverture
- .20 oz gelatin leaves (3 each)
- 3.5 oz lemon juice
- 10.50 oz heavy cream 35%, soft whipped

- Bloom the gelatin in ice water.
- Warm up the crème anglaise while stirring with a hand held whisk.
- Add the gelatin and the white chocolate couverture (chopped in small pieces) and stir until melted and smooth.
- Remove from the heat and add the lemon juice.
- Fold in the soft whipping cream.

To Assemble:
- Pipe the lemon mousse into a small sphere mold and fill 3⁄4 up.
- Carefully pipe in the prepared pistachio cream into the center and continue until mold is full.
- Place in freezer until completely solid.
- Place 2 of the spheres together to form a round ball.
- Pip a little raspberry jam onto the prepared croquatine disks and spray with white chocolate
(thinned with cocoa butter). Be sure the spheres are very cold before spraying as this will give a nice texture to the white chocolate.

Strawberry, Blueberry, Kiwi and Mango Coulis
Note: The recipe for all three coulis will be the same. The recipe can be cut in half, but you need to be careful with cooking time so it does not reduce to quickly and burn the bottom of the pot.

- 8 oz fruit puree
- 3 oz sugar
- 2 oz water


Bring all ingredients to a boil in a sauce pot and turn down heat to low. Simmer for about 8 – 10 minutes until the sauce thickens. Pour into a casserole dish or bowl and cool down immediately. Cover with plastic wrap and save in the cooler until ready to use.

You may also add additional flavors:
- Strawberry: lemon zest and pinch of coarse black pepper
- Mango: lime zest
- Blueberry: orange zest
The water in the recipe can also be replaced with fruit juice or alcohol such as Grand Marnier, rum, Kirsch, etc.

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