Here's What Guests at The 76th Golden Globes Will Eat

The 76th Golden Globes will take place, as usual, in the Beverly Hilton in Los Angeles this Sunday 6th of January and the location will be transformed into a red-carpeted Hollywood paradise as the world turns its attention to the annual award ceremony to honour the best in film and American television.

As always, the food will play a leading role in the evening’s festivities and Fine Dining Lovers can reveal the menu being prepared for the Hollywood Illuminati.

The Beverly Hilton will play host to some 6000 guests and 1300 of them will dine. Two who probably won’t get to sit down to a three-course meal will be Sandra Oh and Adam Samberg who in a move to freshen up the award format have been drafted in to present the ceremony. Oh, who is currently gaining plaudits for her role in Killing Eve, will be joined by the SNL and Brooklyn Nine-Nine comedy veteran.

The menu for the evening was developed by the Beverly Hilton’s Executive Chef Matthew Morgan and Executive Pastry Chef Thomas Henzi. It’s a light and upbeat creation that promises to hit the right notes with an emphasis on seasonal vegetables and Chilean Seabass as the main attraction.

Appetizer

Sweet Potato Vichyssoise Wild Micro Chives, Golden Leeks, Organic Red Garnet Yams, and Roasted Pepitas

Entrée

Chilean Seabass Forbidden Black Rice, White & Green Asparagus, Globe Carrots, Crispy Herb Leaves, and Sweet Pepper Concasse.

Vegetarian Entrée

Stuffed Honeynut Squash Local Organic Honeynut Squash, Piquillo Pepper Hummus, Braised Rainbow Chard, Crispy Chickpeas, Quinoa, Golden Raisins, and Sunflower Sprout

Dessert

Pistachio Cream Cheese Ivory Flourless Chocolate, Vanilla Kirsch Genoise, and Cream Cheese Charlotte Pistachio Centre

Guests will toast the 76th Golden Globes with a specially created cocktail by actress and filmmaker Camile Belle.

 The Moët Bell

1oz of Cachaça

0.75oz of Mango Juice

0.5oz of ginger syrup

0.25oz of Fresh lime juice

2.5oz of Moët Brut Impérial

Garnish: Tropical flower decoration or edible flower as garnish

Served: Coupe glass

Preparation: Shake the first four ingredients together with ice. Strain into a coupe and top with Moët & Chandon Impérial Brut.