Executive Chef Troy N. Thompson and Executive Pastry Chef Thomas Henzi Show Off Culinary Offerings for Star-Studded Awards Ceremony
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The Beverly Hilton’s Executive Chef Troy N. Thompson and Executive Pastry Chef Thomas Henzi were the culinary brains behind the menu enjoyed by 1,300 invited guests of the 73rd annual Golden Globe Awards in the hotel’s famed International Ballroom on Sunday.
Additional highlights of the menu is this year’s Golden Globes Champagne Cocktail created by Moët & Chandon and the reveal of a custom Moët Mini Champagne Caddy created to celebrate its 25th Anniversary as official champagne of the Golden Globes this year. Celebrity florist Mark Held of MARK’S GARDEN® adorned each star-studded table.
The Beverly Hilton’s executive chefs curated a three-course menu for the Golden Globes.
The appetizer is a California market salad featuring eggplant, bok choy, daikon, lotus and mustard greens with ginger dressing.
An entrée of filet of beef with marinara crust and slow-roasted black garlic steelhead trout with spaghetti squash, fried capers and sweet potatoes kept guests satiated.
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 kept the sweet-tooth guests happy.
“It’s an honor to create this special menu for the Golden Globe Awards,” said Troy N. Thompson, executive chef, The Beverly Hilton. “We’re happy to be able to showcase the talents of our chefs and culinary team members, who look forward to presenting a show-stopping menu for the guests of this prestigious star-studded event each year.”
Watch the video above for how you can create the entree. Click HERE to get the recipe for the appetizer, HERE for the vegan alternative, and for dessert lovers the how-to video is HERE.
