Golden Globes

Golden Globes menu: A-list grub, 6,500 flutes of champagne to wash it down

Jan. 7, 2013 at 1:14 PM ET

Courtesy goldenglobes.org /
Dessert fit for a star.

On Jan. 13, Hollywood's heavy hitters will gather for an evening of top honors at the 70th Annual Golden Globe Awards. But before the night's lucky nominees nab any trophies, the Tinseltown crowd will have a chance to enjoy some A-list treats.

The Hollywood Foreign Press Association's Golden Globes website has unveiled the menu for the evening, as created by Beverly Hilton executive chef Suki Sugiura and executive pastry chef Thomas Henzi. It boasts traditional surf and turf offerings (smoked flat iron steak and sea bass) as the main attraction, but it's the bites before and after the entree course that are set to be the real stars of the dinner show.

Grilled artichoke with fennel-tomato-lemon mousse, a kabocha pumpkin and smoked-dried tomato tart and pepper-honey goat cheese make for the tempting appetizer plate, while cappuccino mousse cake -- complete with dark chocolate, rum and Kahlua -- closes the meal.

Sound good? It gets better.

In order to wash down the fine dining options (and perhaps wash away any awards-night jitters), champagne will flow -- and then some. Reuters reports that 700 magnums of 2004 Grand Vintage Moet et Chandon bubbly will be on hand, the equivalent of 6,500 flutes.

Cheers!

For those who want to get in on the night of good eats, there's good news. You can recreate the menu at home, with perhaps a little less champagne. A full list of recipes is available at BeverlyHilton.com.

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