GLOBES MENU SPANS THE CONTINENTS

It has taken six months of meticulous planning for the chefs at the Beverly Hilton Hotel to prepare for the Golden Globe ceremony on January 15.   Executive chefs Suki Sugiura and pastry chef Thomas Henzi have created an elegant and mouth-watering  menu reflecting the global nature of the Golden Globes and it will take a team of 40 chefs and 110 kitchen staff members to prepare it on show day.

Chef Sugiura has combined local produce with an ensemble of cuisines from around the world to create a globally harmonised menu.  It will include an appetiser of pistachio crusted pistou ravioli with wild arugula, smoked tomato, kabocha compote and burrata; a combination entree of miso and sake lees marinated pacific sea bass with grilled king oyster musroom and braised prime short rib of beef with porcini pine nut herb ragout in a light cream of sherry wine ginger tamari sauce with roasted fingerling potatoes, candy striped beets, baby bok choy and yellow baby carrots.

For dessert Chef Henzi will be serving a trio of chocolate delice almond crunch terrine and acacia honey, caramel and fresh berries, which will pair ideally with the Moet & Chandon Grand Vintage 2002 magnums specially created for the show.