Say Good-Bye To Your Will Power: The Beverly Hilton Unveils Menu for 70th Annual Golden Globe Awards

There are many reasons why we look forward to the Golden Globes every awards season. Coming in on the heels of the Academy Awards nomination announcements, the expectations of the Globes' red carpet are more relaxed than at the Oscars, resulting in dresses and beauty looks that sing, plus, this year we have the dynamic hosting duo of Tina Fey and Amy Poehler to look forward to. But the most exciting part of any Golden Globes event has to be this equation: Movie Stars + Television Actors + Food and Wine = Anything Can Happen. Teaming up with the Globes for the 38th consecutive year, The Beverly Hilton in Beverly Hills, California will be offering unparalleled dishes and drinks to the 1,300 guests come January 13th.
 
For nine years, The Beverly Hilton’s Executive Chef Suki Sugiura has been preparing the menu for the Globes with the assistance of 50 chefs, 110 culinary staff, 50 bartenders and 250 servers. Together with the Executive Pastry Chef at The Beverly Hilton and master chocolatier, Thomas Henzi, the chefs have no small task ahead of them. The three-course menu offers appetizers like Grilled Artichoke with Fennel Tomato Lemon Mousse and California Pepper Honey Goat Cheese on Endive Pear Salad, Smoked Flat-Iron Beef with Grilled Sweet Pickled Pepper and California Olive-Orange Marinated Pacific Sea Bass with Caramelized Mint Fennel with Kabocha Pumpkin, Yellow Cauliflower, Baby Bok Choy & Dill Mashed Potatoes, and a Cappuccino Mousse Dome, Orange Sanguine & Chocolate Salted Caramel dessert trio. We can't help but be a little jealous of those lucky enough to try these culinary confections. Luckily for us, we have the inside scoop on the master chef's offerings for the awards show--please, try this at home!


California Olive-Orange Marinated Pacific Sea Bass with Caramelized Mint Fennel
Serves 4


12 oz. Pacific sea bass (3 oz. per serving)
1 1⁄2 cups fresh orange juice
3 tbsp California extra virgin olive oil
1/3 cups sugar
3 tbsp white balsamic vinegar
1⁄2 cup vegetable stock
2 tbsp fresh mint
1 fennel bulb
Salt & pepper to taste

-For the Olive-Orange Marinade, pour the orange juice and reduce on a saucepan by 1/3. Mix olive oil and lime juice in a separate bowl and pour in reduced orange juice to bowl using a whisk.

-Pour the mixture onto the sea bass marinating both sides and let it sit for 2 hours in the marinade.

-Pre-heat oven to 357 degrees.

-Bake the pre-marinated sea bass at 357 degrees for 15 minutes.

-Sauté the sliced fennel with olive oil in a pan until you reach a soft texture to the fennel, put aside. In the same sauce pan, pour the sugar and toast until lightly browned, deglaze the sugar with balsamic vinegar and vegetable stock, reduce the mixture while stirring. Add the pre-sautéed fennel and mint and coat the deglazed sugar mixture to fennel and mint. Salt & pepper to taste.

-Garnish the sea bass with caramelized, sautéed fennel and mint.

For more recipes from Chef Suki Sugiura's menu, be sure to visit BeverlyHilton.com, and don't even think about missing the70th Annual Golden Globes on NBC, Sunday, January 13, 2013.