This year the Golden Globes present their golden anniversary. The evening is center for celebrities to honor top actors and have an exceptional party. This year's menu is from Italy specifically where Chef Alberico Nunziata grew up, Sorrento, Italy. He brings an Italian farm to table menu to celebrate 75 years of Golden Globes.
He wanted to create a menu that will make everyone happy. He said, "Italian food makes people happy. Many ingredients coming directly from Italy. Nunziata's menu begins with Risotto Made with Beets and the main course Chilean sea bass.
Pastry chef Thomas Henz continues the celebration serving Efendi made with white chocolate coffee cream, coffee liqueur biscuit, Frangelico mascarpone, and hazelnuts. Henz says, "The desserts do you get eaten. The Golden Globes is a happy fun event."
The evening cocktails will round out appetizers, main course, and dessert. There is an official cocktail of the event created by Moët & Chandon is The Moët 75. This drink created to celebrate the Golden Globes Golden anniversary. This will take 1,500 Moët minis, 750 magnums, 500 champagne cocktails, and 125 cases of Moët & Chandon 2006 Grand Vintage Brut for the celebration.
The decor is honoring the red carpet and Golden Anniversary. Centerpieces trimmed with diamonds to kind of represent the diamond anniversary and beautiful red and golden roses. This year's florist Mark Held states, "I think we kind of got everything into the centerpiece. And we really worked hard on it, because we really wanted to express this is being a very special year,"
This year's Golden Globes presented by The Hollywood Foreign Press Association will be a fantastic celebration. Tune in on January 7, 2018, on NBC with Seth Meyers hosting.
Recipes for Your Golden Globe Party
The official Cocktail for the Golden Anniversary.
The Moët 75
4 oz. Moët & Chandon Imperial Brut champagne
1 oz. Volcan de mi Tierra tequila
2 oz. fresh blood orange juice
1 oz. honey
Shake tequila, fresh blood orange juice, and honey into a cocktail shaker and mix until honey is dissolved. Pour mixture into a modern tulip glass. Gently pour chilled champagne. Serve straight up and garnish with a candied blood orange or fresh blood orange slice.
Epicurious has a perfect Beet Risotto recipe for your Golden Globe party.
4 cups low-sodium chicken or vegetable broth
3 medium red or golden beets (about 1 pound)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
3 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
1 1/2 cups arborio rice
4 teaspoons white wine or Champagne vinegar, divided, plus more
3 tablespoons heavy cream
4 tablespoons coarsely chopped parsley, divided
2 ounces fresh goat cheese crumbled or parmesan cheese (optional)
Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.
Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as the rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 Tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.
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[Submitted by Tammy Forchion]