Italian Chefs Are the Real Stars of the 75th Golden Globes Dinner
Kicking off the Hollywood awards season with the Italian chefs behind the 2018 Golden Globes Dinner
Tomorrow is the big day.
As everyone in show biz knows, the 75th Golden Globe Award Dinner kicks off the awards season. This time, Foodiamo.com went deep inside Room 1420 at the Beverly Hilton Hotel, where we spoke to the Dream Team, the Golden Globes Dinner chefs, resting comfortably after 14 hours of non-stop work. From left to right: chef Gianbattista “Gianba” Vinzoni, sous-chef Matthew Morgan, chef Alberico Nunziata, and executive pastry chef Thomas Henzi.
“It’s more like a war, one wrong move and your are dead”, says Alberico Nunziata, executive chef. “One wrong move and your troops are everywhere and all of a sudden you are surrounded by the enemy of… timing, rushed prepping and wrong temperatures, which will leave your food either dried or raw. And one more thing: watch out for those HOT BOXES, they will burn you in a minute.”
With the help of his culinary crew, all bedecked in gleaming white double-breasted jackets, Nunziata has prepared one of the most eye-catching dinners of 2018. This year’s novelty, in terms of culinary news, is that the entire menu is gluten-free and vegetarian-friendly. The guests, all 1400 of them, are going to have dinner just before the ceremony. They will have exactly 45 minutes to eat. But let us provide you with more details, starting out with the menu.
The 2018 Golden Globes Dinner menu revealed
Antipasti: Pressed burrata salad, edible purple garlic flowers, heirloom cherry tomatoes, balsamic vinegar from Modena, squash, frisée.
Main Course: Pan-seared Chilean sea bass served with red beet parmesan risotto, Castelvetrano olive tapenade, broccolini florets, golden stripe baby beets, yellow squash and zucchini
Dessert: Efendi, made with white chocolate coffee cream, coffee liqueur biscuit, Frangelico mascarpone, and crunchy praline by executive pastry chef Thomas Henzi.
More details? Some of the ingredients needed to prepare this meal:
- 550 pounds of burrata, imported from Italy
- 1100 pounds of Chilean sea bass
- 660 pounds of olives
- 330 pounds of baby beets
- Garlic flowers to garnish the antipasto
- 550 pounds of chocolate for the desserts
- 150 cases of Moet & Chandon champagne magnums
- 200 cases of Moet rose
Chatting with the culinary stars of the Golden Globes Dinner
The most difficult dish. The seabass, because you don’t want to overcook it, or serve it raw. And you have to cook it in advance, so it is ready when the guests arrive.
New thing this year. No duet (dopp-ei-etta in Italian), there is no meat and fish on the same plate.
Leftovers. There is no leftovers…. Never, because it is made exactly for the people attending…and then you have to account for staffers and kitchen.
What else? When you watch the show, why not cook something good, something great, something elegant… yet simple, flavory, something italian… why not, take a look at the chef’s recipes on Foodiamo.com!
Buon Golden Globe everybody!
Photos courtesy of Beverly Hilton. All rights reserved.