How To Recreate the 2015 Golden Globes Menu at Home

Photo Credit: Faye Sadou  

At the 72nd Annual Golden Globe Awards, The Beverly Hilton’s new Executive Chef Troy N. Thompson and Executive Pastry Chef Thomas Henzi will prepare a menu of delicacies for 1,300 members of Hollywood’s film and television elite. The three-course menu, which is inspired by California’s abundance of fresh produce and which celebrates the extensive reach of the Hollywood Foreign Press Association, will take 40 chefs and 100 culinary team members to prepare. The good news: you can prepare this same very menu at home all by yourself for your very own Golden Globes dinner. Here are Thompson’s recipes for Modern Waldorf Salad with Lemon Emulsion Dressing followed by an entrée duo of Roasted Onion-Marinated Filet Mignon and Slow-Baked Arctic Char with Potato Croquette, Heirloom Cherries and Tomato Fondue and Black Tuscan Kale (dinner will also include a dessert trio of Cassis Lemon Cheesecake, Chocolate Alliance Salted Caramel and Hazelnut Dacquoise, though we have not included the recipe here. We have, however, provided a visual aid so you can salivate in silence). Here’s how to recreate the 2015 Golden Globes menu at home.

Photo Credit: Faye Sadou

 

Potato croquette

Ingredients:

• 8 oz. large Yukon gold potato peeled and boiled mashed
• 1 oz. butter
• 2 oz. heavy cream
• 2 eggs whipped for egg wash
• Flour for dusting
• 3 oz. panko
• Salt & pepper

Procedure:

• In a bowl combine the mash potato; add butter, cream and salt & pepper
• Scoop 4 2 oz. portions of potato
• Dust potato in flour; cover in egg; dust in panko
• Fry in a fryer at 350^o until golden brown

Modern Waldorf Salad

(recipe serves 4)

Ingredients:

• 1 each Apple Julienne Red Delicious and Granny Smith (1/8 inch Julienne)
• 8 pc red seedless grapes sliced
• Baguette sliced very thin, EVOO salt and pepper (baked till crisp)
• 4 oz. candied walnuts
• 2 oz. Hearts of celery with leafs
• Lemon Emulsion
• 8 inside small romaine leafs
• Walnut oil (garnish)

Lemon Emulsion

• 2 oz fresh lemon juice, (about 5 lemons)
• 8 oz grape seed oil
• 1 oz Agave syrup
• Add salt and pepper to taste
• 2 Tbsp pasteurized egg whites

Procedure:

• In a chilled blender, add sugar, lemon juice, agave; start to whip until frothy
• Slowly pour in the grape seed oil until it begins to thicken; add salt & pepper taste

Assembly:

• Place Apple Julienne, sliced grapes , hearts of celery in a bowl and toss with Emulsion to cover; let sit
• Place one romaine leaf on the plate; spoon mixture on the leaf and on second romaine leaf; place on top
• Top with crushed candied walnuts
• Top with dollop of Lemon Emulsion
• Sprinkle walnut oil (garnish)
• Place crouton (garnish)

Heirloom cherries tomatoes

Ingredients:

• 4 oz. heirloom cherry tomatoes cut in half
• Salt & pepper
• 1 oz. Balsamic Vinegar
• 2 oz. EVOO

Procedure:

• In a bowl, combine all the ingredients and season to taste

Tomato fondue

Ingredients:

• 2 large yellow tomato blanched , seeded and chopped into 1 inch cubes
• 1 sprig basil
• Garlic clove
• EVOO
• Butter
• White wine
• Salt and pepper

Procedure:

• In a sauté pan, cook the tomato in EVOO , garlic and basil until it begins to thicken
• Let simmer; splash white wine and cook down for 4-5 min., then add butter
• Stir and rest; discard garlic and basil

 

Photo Credit: Faye Sadou

Roasted Onion Marinated Filet Mignon, Slow Baked Artic Charr,

Potato Croquette, Heirloom Cherries and Tomato Fondue, Kale

(recipe serves 4)

Roasted onion marinated Filet Mignon

Ingredients:

• 4 4 oz. beef filet mignon
• 3 oz. white onion puree
• Salt and pepper
• 5 oz. grape seed oil

Procedure:

• Rub beef with onion puree; let sit overnight
• Before serving, wipe off excess onion puree; place in a hot pan and cook until medium rare; season and let rest

Slow baked Artic Charr

Ingredients:

• 4 4 oz. artic charr filet (skin on)
• 2 oz. dry white wine or white vermouth
• 2 oz. unsalted butter
• Salt and pepper

Procedure:

• Season the fish with salt & pepper; place in a cold pan skin up; add butter and white wine
• Place in a 200^o oven uncovered for 10 min or until the skin easily pulls off
• Let rest

Photo Credit: Faye Sadou