On Monday afternoon, The Beverly Hilton’s Executive Chef Troy N. Thompson and Executive Pastry Chef Thomas Henzi unveiled the exclusive new menu that will be enjoyed on Jan. 10 from the hotel’s International Ballroom.
The Beverly Hilton’s executive chefs curated a three-course menu for the Golden Globes that includes an appetizer of the California market salad featuring eggplant, bok choy, daikon, lotus and mustard greens with ginger dressing followed by an entrée of filet of beef with marinara crust and slow-roasted black garlic steelhead trout with spaghetti squash, fried capers and sweet potatoes. The vegetarian entrée consists of salt-baked heirloom sweet potatoes with creamed corn glaze with a fricassee of winter vegetables. For dessert, a trio of flourless Grand Marnier carmella, lemon mousseline croquantine and California almond cake are offered.
Additionally, Moët & Chandon will celebrate its 25th year as the official champagne of the Golden Globes by serving 1,500 Moët Impérial minis on the red carpet; 125 cases of Moët & Chandon 2004 Grand Vintage Brut and Moët Impérial Rosé Magnums on the tables during the awards ceremony. The show will also feature a special cocktail created by mixologist Karen Grill, the winner of a competition hosted by the champagne house. Her Moлt Ruby Red is a modern take on a French 75 cocktail and a personal homage to The Wizard of Oz.
OK, so most folks won’t be able to imbibe the raspberry, citrus and tarragon shrub libation from the Golden Globes lounge (an antechamber to the ballroom) at The Beverly Hilton firsthand, but at least viewers can sip the same cocktail that’s available to stars like Leonardo DiCaprio, Bryan Cranston and Matt Damon.
Check out Grill’s award-winning recipe below…just in case you feel like throwing your own Globes bash at home!
Moët Ruby Red by Karen Grill
3/4oz Tarragon, Raspberry, Citrus Shrub
2.5oz Moët & Chandon Brut
Served over ice in a white wine glass
Garnished with fresh tarragon and citrus
To make the Shrub:
2 cups raspberry purée
2 cups apple cider vinegar
4 cups cane sugar
1 lemon peel
4 sprigs of tarragon
Bring ingredients to a simmer on a stovetop, then remove from heat and let cool.
All photos courtesy of Faye Sadou