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Tag: dessert

Emmys’® Governors Ball ~ Brilliance in Motion

Emmys’® Governors Ball ~ Brilliance in Motion

Sunday is the 71st Emmys® Prime Time hostless award ceremony. The nominees and winners will be honored with an after-party, Brilliance in Motion, at the L.A. LIVE Event Deck. This will be an evening of exceptional food, talent, and drinks. You can even enjoy a glamourous evening at home.

Home Entertaining for the Emmys®

Emmys® Brilliance Party At Home

Entertaining is such always fun. There is no better time than the Emmys®. Celebrate your favorite actor/actress, streaming shows, and mini-series.

Create a great time that involves your senses. This will engage your guests. The food is one way to really bring this to light. You can create great courses that bring all five senses to the table (recipes at the end).

Decorating is always a lot of fun. The Governors Ball is using a rich palette of eggplant purple, magenta, coral, red, and Emmy gold! These are great colors for your invitations, table accents, and backdrops use scarfs or sheer fabrics.

Add fountains for just an added touch of sound. Crystals are a perfect addition to the table setting and capture the light from candles. Farmers’ Markets have beautiful flowers to use as a nice pop of color around the room. Add extra large pillows that can be used as sitting for the guest to sit while enjoying the show.

Have the evening be the formal attire. Then make a budget for the amount one can spend on the purchase of formal evening wear. Then have a golden trophy for the winner.

Gift bags for your guests as they leave is a nice surprise. You can include a personalized label bottle of wine (in Chandler AZ Down Time Wines creates personal labels), Fuji water, Lindt chocolates, and an Emmy® of their own.

Emmys® Governors Ball Theme

This event is one big celebration covering three evenings of Emmys® nominees and winners. This menu, decor, and drinks set with the theme. “The theme of Brilliance in Motion reflects both the extraordinary talent and creativity of the people and productions we honor at the Emmys®, and the vibrant experience we’ve designed for this year’s Governors Ball,” said Governors Ball Committee Co-Chair Halina Siwolop.

Emmys® Brilliance Governors’ Menu

This year’s menu will be one worth waiting to eat until after the prime time show for the celebrities. You can create a nice dinner party with the recipes included below.

TRAY PASSED HORS D’OEUVRES
  • Mango rice paper roll
    • Rice noodles, mango, mint, basil, and sweet chili dipping sauce
  • Maine lobster, burrata, crisp capers, savory basil waffle cup
  • Yellowtail sashimi, yuzu ponzu, red plum relish, crispy wonton
  • Red wine braised short rib
    • Horseradish cream, herb crostini
  • Tomato “tartare”
    • Basil vinaigrette, savory tomato cone V VEGAN
  • Chicken croquette, smoked paprika aioli
TRAY PASSED SMALL PLATES
  • Kobe Meatball (recipe below)
    • American Wagyu beef, roasted heirloom tomato sauce, béchamel, aged parmesan, crispy basil
  • Crab Cake Slider
    • Jumbo lump crab, Martins potato roll, Old Bay remoulade
  • “Street Corn” Ravioli
    • Sweet corn polenta, lime aioli, Arbol chili tajin
  • Brussels Sprout “Frites”
  • Balsamic syrup, aged parmesan
  • Candy Striped Beet “Poke”
  • Marinated seaweed, red quinoa, white soy ponzu, pickled ginger
  • Caramelized Japanese Eggplant
  • scallion, cilantro, toasted sesame
  • Green Goddess Chop
  • Baby zucchini, asparagus, English peas, edamame, Romanesco, broccolini
STATIONS
NICK & STEFS inspired station
  • Chefs carving/
    • composing bite-sized meat onto small plates. Attendants plating/serving salad onto a small plate
  • Hand Carved Cape Grim Grass-Fed Tenderloin of Beef (recipe below)
    • Red wine sauce
    • Horseradish cream
  • White Cheddar Potato Gratin (recipe below)
    • Lots of cream, lots of butter
  • Little Gem Chopped Wedge Salad (recipe below)
    • Sweet 100 tomatoes, red onion, shaved radish, smoked bacon lardons, creamy blue cheese dressing Bacon on the side
SLIDERS N’ CHIPS
  • Chefs assembling gourmet versions of slider burgers
    • Farmers Market Pesto Chicken Slider herb grilled free-range chicken, local heirloom figs, fresh mozzarella, pesto aioli
    • So-Cal Slider Beyond Meat patty, oven-roasted tomato, dill pickle, grilled onions, “vegan island” sauce, Martin’s potato roll
  • Lettuce wrap available upon request
  • Sweet Potato Chips
  • Russet Potato Chips
  • Creamy French onion dip
  • Ginger aioli

Chef and Founder of Patina Catering Joachim Splichal returns to the Governors Ball. This is the 24th year for the catering company. This menu is a lavish tasting menu of chef-driven small plates and reinterpretations of classic dishes.

Emmys® Governors’ Dessert Menu

Why not start with dessert! This year’s dessert menu created by Frania Mendivil. She has a passion for pastry. She began in her family’s humble bakery in Mexico. The official chocolate is Lindt.

DECADENT DESSERTS
  • Mini Milk Shakes
  • Chocolate and vanilla whipped Chantilly
    • maraschino cherry tray-passed
  • Mini Verrines
    • raspberry chia seed tapioca, Lindt chocolate pot de crème
  • Butterscotch budino (recipe below)
  • Mini Chocolate Cup Tarts
    • mango passion, pistachio chocolate
  • Homemade Cookies and Warm Brownies
  • Snickerdoodle Blondie
    • caramelized popcorn, sea salt
  • Double Chocolate S’more Brownies
  • Gooey Chocolate Chip Cookie

Emmys® Governors Ball Drinks

  • Every celebration needs a good set of drinks. The Emmys® Governors Ball brings Sterling Vineyards back. The selection of wine includes
  • Vineyards Napa Valley Chardonnay
  • 2017 Sterling Vineyards Napa Valley Sauvignon
  • Blanc and 2016 Sterling Vineyards Napa Valley Cabernet Sauvignon
  • 2015 Sterling Vineyards Platinum Cabernet Sauvignon
  • Blanc and 2016 Sterling Vineyards Napa Valley Cabernet Sauvignon.
  • 2015 Sterling Vineyards Platinum Cabernet Sauvignon
  • 2015 Sterling Vineyards Iridium Cabernet Sauvignon.
  • Ferrari Trento Champagne & Sparkling Wine
  • Blanc de Blancs Ferrari Brut, the Ferrari Brut Rosé, a delicately harmonious blend of Chardonnay and Pinot Noir, and a glorious array of vintage offerings.
  • FIJI Water
  • Ketel One Family-Made Vodka
    • The Marvelous Mule – An unexpected global twist to the classic ginger mule that incorporates turmeric and lemongrass
    • The Dapper Dragon – A delightful sipping experience highlighted by vibrant dragon fruit, papaya nectar, and cardamom-spiced coconut water
    • The Moonlighter (recipe below) – A playful riff on the classic espresso martini with surprising notes of pineapple and banana
    • The Helmsman – An alcohol-free option with papaya, coconut and tangy citrus to please any palate
  • Don Francisco’s Coffee

Food & Beverage Facts


There is a lot of food that goes into the three-night event. Here is just a little insight into what it takes to celebrate the celebrities on Emmys® nights.
Service
20 executive chefs on-site in the kitchen each night
250 chefs each night
15 production managers each night
50 bartenders each night
600 servers each night
9 convection ovens
6 stoves
15 fryers
100 wine buckets

Food
Plated dishes, in miniature form 126,000
Single-bite size hors d’oeuvres 61,000
Maine Lobster 175 lbs
Braised Short Rib 175 lbs
Yellowtail Sashimi 175 lbs
Wagyu Beef 700 lbs
Local Fresh Heirloom Tomatoes 525 lbs
Golden Potatoes 3,500
Aged White Cheddar Cheese 630 lbs
Sweet Corn 540 lbs
Gruyere Cheese 410 lbs
Jumbo Crab 250 lbs
Organic Mangos 1,500 lbs
Chocolate Chip Cookies 7,040
Local Fresh Strawberries 525 lbs
Wine glasses 12,761
Sparkling wine flutes 11,185
Bamboo plates/boats 78,960
Bamboo forks 60,240
Bamboo spoons 19,200
Ice 17,920 lbs
Dry ice 11,500 lbs

Emmys® Recipes

Hor d’oeuvres
KOBE BEEF MEATBALLS WITH ROASTED TOMATO SAUCE AND
CREAMY BECHAMEL

Serves 16
2# Ground Kobe Beef
1# Ground Veal (can be substituted with ground pork as needed)
3 C Toasted Ciabatta bread
1 C Whole milk
2 T Ground Fennel Seed
2 T Ground Caraway Seed
2 T Garlic Powder
1 T Onion Powder
¼ C Salt
¼ C Chopped Parsley
¼ C Chopped Basil
METHOD: Preheat oven to 425 degrees. With a knife, remove the crust of ciabatta bread and tear the
remaining bread into small pieces. Drizzle the torn beard with olive oil and toast in oven until lightly
golden brown. While the bread toasts, mix the ground beef, veal, and all the dry spices in a large bowl.
When the bread is toasted and dry, remove from oven and allow to cool. Once the bread is cool enough to handle, crumble the bread into a separate bowl and cover with the whole milk; set aside until milk has been fully absorbed by the ciabatta. When the bread is fully hydrated, combine the bread mixture with the beef mixture, and add the fresh parsley and basil. Mix well by hand until fully incorporated. Form the mixture into 2oz balls and place onto a baking tray. Bake the meatballs in a hot oven until dark golden brown and fully caramelized, about 10 minutes. Once baked, immerse the meatballs into the tomato sauce completely and allow to simmer until fully cooked. Once cooked through the meatballs are ready to
eat but can be left in the simmer sauce to be served later. Serve warm with an ample drizzle of the bechamel sauce.
TOMATO SAUCE:
¼ C Extra Virgin olive oil
8 cloves Garlic, finely sliced for minced
½ EA White onion, finely diced
½ C Dry white wine
12 Leaves basil, chiffonade
1 can San Marzano tomatoes, crushed
1 t ground black Pepper
1 T Kosher salt
½ T Chili flake
METHOD: In a heavy-bottomed cooking pot, warm olive oil over low heat. Once the oil is warm add the
sliced garlic and diced onion and allow to cook for 5 minutes, stirring often to ensure the onion and garlic
does not burn. When the onion and garlic are soft and fragrant, carefully add the white wine and reduce
to ¼. After the wine is reduced add the remaining ingredients and allow to simmer, stirring often, until the
sauce is thickened and smooth, approximately 1 hour. Keep the heat on low and allow the sauce to simmer
slowly for best results.
BECHAMEL:
1 C Dry white wine
4 EA Thyme sprigs
2 EA Bay leaves, fresh if available
4 EA Garlic cloves, crushed
1 EA Shallot, sliced
1 tsp black peppercorn
¼ C All-purpose flour
¼ C Unsalted butter
½ C Whole milk
½ C Heavy cream
METHOD: In a heavy-bottomed saucepot place wine, thyme, bay leaves, garlic, shallot, and black
peppercorns, and simmer on low. Reduce the mixture to ¼ of the original volume. Once reduced, strain
the mixture and place the wine back into the cooking pot. Allow the wine to continue to reduce until
almost evaporated. Roughly chop the butter and add to the wine. Keeping the heat on low, allow butter to
fully melt and then whisk the flour into the butter and wine mixture to start the roux. Continue to whisk and
cook the roux until the smell of raw flour is gone, approximately ten minutes. Combine the whole milk and
heavy cream and slowly whisk into the roux watching for any lumps that may form. Allow to simmer for another 10 minutes, adding more milk if bechamel becomes too thick.

Main Course
PRIME BEEF TENDERLOIN

Serves 12
1 EA Prime beef tenderloin
2 oz Unsalted butter
6 EA Thyme sprigs
4 EA Garlic cloves
Kosher salt
Ground black pepper
METHOD: Preheat oven to 400 degrees. Season beef tenderloin with salt and pepper on all sides. Over medium-high heat in a cast-iron pan, sear beef tenderloin until golden and caramelized on all sides. Add
butter, thyme and crushed garlic to the pan and baste the beef with the frothy melted butter. Once basted
place in oven and cook until medium-rare, approximately 15 minutes. The internal temperature should be roughly 125 degrees if using a meat thermometer. Remove from oven and allow the beef to rest for at least
10 minutes before cutting and serving.

WHITE CHEDDAR POTATO GRATIN

4# Russet potato, peeled and finely sliced
6 EA Shallot, finely sliced
6 EA Garlic cloves, chopped
2 C Whole milk
4 C Heavy cream
2 T Kosher salt
2 T Thyme leaves, chopped
6 oz White cheddar, grated
4 oz Parmesan cheese, grated
METHOD: Preheat oven to 350 degrees. In a heavy-bottomed pot, sweat garlic and shallots until soft and fragrant. Add cream, milk, salt, and thyme leaves and reduce by half. While the milk and cream mixture is reducing, peel and slice the potatoes as thinly as possible and cover in cold water to prevent browning. Prepare an 8×10 inch heavy-bottomed casserole dish with cooking spray or butter. Arrange one layer of the sliced potatoes into the bottom of the casserole dish. Carefully cover the potatoes with the reduced cream. Sprinkle with the white cheddar and parmesan. Place the second layer of potatoes and again cover with cream mixture and grated cheeses. Continue this process the casserole dish is completely full. Add one final layer of the grated cheeses and cover the casserole dish with aluminum foil. Bake the gratin for 1 hour at 350 degrees, remove foil and bake for an additional 20 minutes to brown the top of the gratin.
Remove from oven and allow to cool for 15 minutes before serving.

Green Goddes Chop Salad

Serves 8
1 C Baby zucchini, blanched
1 C Asparagus tips, blanched
½ C English peas, blanched
½ C Edamame, blanched
½ C Green Romanesco florets, blanched
½ C Shishito peppers, lightly grilled
8 EA Broccolini, blanched
2 heads Baby artisan lettuce, leaves picked washed
½ C Green Goddess dressing
METHOD: Prepare the vegetables as stated and cut all into bite-size pieces. Wash and dry the lettuce leaves and cut into a bowl. Combine with cut vegetables and drizzle with the green goddess dressing. Carefully toss and serve. Garnish with fresh tarragon leaves and fennel frond.
GREEN GODDESS DRESSING
2 C Watercress, picked leaves, washed
½ C Basil, leaves
2 T Chives, chopped
2 T Tarragon leaves
1 EA Lemon zest and juice
½ C Mayonnaise
2 T Crème Fraiche
1 EA Anchovy
½ T Dijon mustard
2 EA Garlic cloves
METHOD: In a blender mix lemon juice, mayonnaise, crème fraiche, anchovy, Dijon mustard, and garlic cloves. Puree until smooth adding a small amount of water if the mixture becomes too thick. Add the fresh
herbs and lemon zest to the blender cup and carefully pulse to combine and fully mix the herbs and the pureed base.

Dessert
BUTTERSCOTCH BUDINO

Yield: 10 portions
1 cup Dark brown sugar
½ cup water
1 teaspoon kosher salt
3 cup heavy cream
1.5 cup whole milk
8 ea. large egg yolks
4 tablespoon cornstarch
4 tablespoon unsalted butter
Method

  1. Combine the brown sugar, water, and salt in a heavy-bottomed saucepan, place the pan on the stove over medium heat, cook until the caramel is dark, takes about 14 minutes.
  2. Standing back with caution add the cream and milk to the caramel. This will make the mixture seize up at first, but if you keep whisking and let it heat back up, it will combine. Bring the mixture back to boil, then turn down the heat to medium.
  3. In a large bowl, whisk together the egg yolks and cornstarch.
  4. Temper the caramel mixture with eggs yolks and cornstarch by adding a cup caramel mix to the eggs mixture, whisking constantly, then pour the egg mixture back into the pan.
  5. Increase the heat to bring this mixture to a boil and keep whisking as the custard thickens from the cornstarch, should take two minutes.
    6 Remove the pan from the heat and add the butter.
  6. Strain the custard through a fine strainer to remove any big lumps that might have formed and portion the custard into ramekins.
  7. Cover the ramekins with plastic wrap and chill the custard for a least 4 hours…it’s best when you make a day ahead
Cocktail
Moonlighter
Ingredients:
  • 1 ½ oz  Ketel One Vodka
  • ¾  oz Chamomile-Lavender Syrup**
  • ½ oz Cocchi Americano
  • ¾ oz Fresh Lemon Juice
  • 2 oz Soda Water
  • Lemon Twist
  • Lavender Sprigs
Barware:

Instructions:

  1. Combine Ketel One, Chamomile Lavender Syrup, Fresh Lemon Juice, and Cocchi Americano in a shaker.
  2. Add ice and shake lightly. Over shaking will cause the drink to water down; do not over dilute, as we will be adding additional Soda Water.
  3. Roll in Soda Water and strain over fresh ice into a glass.
  4. Garnish with a manicured lemon twist and fresh lavender sprigs.
** Easy Chamomile-Lavender Syrup

Ingredients:

  • Strong Chamomile and Lavender Tea
  • Sugar

Instructions:

  1. Brew 1 cup of strong chamomile and lavender tea; allow to steep for 20 minutes.
  2. Remove tea bags or herbs.
  3. Measure remaining amount of brewed tea, stir in an equal volume of sugar (I have reduced sugar without much change in taste) until dissolved.
  4. Chill

What is your favorite nomination this year? Post your answer on social media using #4chionstyle.

The Livings Space furnishings will be donated to Habitat For Humanity after the event. The 71st Emmy Awards will air LIVE coast-to-coast from the Microsoft Theater at L.A. LIVE in Los Angeles on Sunday, September 22 (8:00-11:00 PM ET /5:00-8:00 PM PT) on FOX.

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Photos by Eric Reed/Invision for the Television Academy/AP Images

Golden Globes Winter Garden Dinner

Golden Globes Winter Garden Dinner

The Winter Garden is the Golden Globes theme for this dinner party. This year’s dinner brings a new Executive Chef and first ever gluten-free dessert.

Menu

Matthew Morgan, first time as the Executive Chef for Golden Globes, creates a menu using fresh ingredients from his own garden. The evening will have 10,000 meals served. The menu includes:

 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 Sprouts 

Thomas Henzi, the Pastry Chef, creates the first ever gluten-free dessert. This is a flourless chocolate cake with a white chocolate cheesecake, cherry, blackberry, pistachio cream, and Amaretto.

Dessert 

Pistachio Cream Cheese Ivory 

Flourless Chocolate, Vanilla Kirsch Genoise, and Cream Cheese Charlotte Pistachio Center 

Moët & Chandon champagne, the official champagne of the Golden Globes, is serving a champagne cocktail that transports guests to South America. The cocktail created by actress Camilla Belle from her Brazilian heritage. They will serve over 500 cocktails.

Michael Uncapher, from Mark’s Garden, talks about the decor and flowers. They are doing a Golden Globe statue out of flowers, a great option for celebrity selfies. The color and flower for the night are yellow tulips and roses with a modern clean look.

Recipes

Moet Belle
  • 1oz Cachaça
  • 0.75oz mango juice
  • 0.5oz ginger syrup
  • 0.25oz fresh lime juice
  • 2.5oz Moët & Chandon Brut Impérial
  • Edible flower to garnish
  1. Shake the first four ingredients together with ice.
  2. Strain into a coupe and top with Moët & Chandon Impérial Brut.
  3. Garnish with an edible tropical flower or tropical flower decoration and serve.

The Golden Globes hosted by Sandra Oh and Andy Samberg Jan. 6, 2019 at 8 PM EST on NBC from the Beverly Hills Hilton. Stay tuned here for complete Golden Globes coverage. See the list of nominees here.

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Golden Globes Golden 75th Anniversary Dinner

Golden Globes Golden 75th Anniversary Dinner

This year the Golden Globes present their golden anniversary.  The evening is center for celebrities to honor top actors and have an exceptional party. This year’s menu is from Italy specifically where Chef Alberico Nunziata grew up, Sorrento, Italy. He brings an Italian farm to table menu to celebrate 75 years of Golden Globes.

The 75th Annual Golden Globe Awards Anniversary Menu Preivew 4chion Lifestyle
The 75 Annual Golden Globe Awards Menu Preview. Photo: Magnus Sundholm for the HFPA.

The 75th Annual Golden Globe Awards Anniversary Menu Preivew 4chion Lifestyle

 

 

 

 

 

 

 

 

 

He wanted to create a menu that will make everyone happy. He said, “Italian food makes people happy. Many ingredients coming directly from Italy. Nunziata’s menu begins with Risotto Made with Beets and the main course Chilean sea bass.

 

The 75th Annual Golden Globe Awards Anniversary Menu Preivew 4chion Lifestyle
Executive Pastry Chef, Thomas Henzi. Photo: Magnus Sundholm for the HFPA.

Pastry chef Thomas Henz continues the celebration serving Efendi made with white chocolate coffee cream, coffee liqueur biscuit, Frangelico mascarpone, and hazelnuts. Henz says, “The desserts do you get eaten. The Golden Globes is a happy fun event.”

The 75th Annual Golden Globes Anniversary Awards Menu Preivew 4chion Lifestyle
Moet Ambassador, Charlie Farrell. Photo: Magnus Sundholm for the HFPA.

The evening cocktails will round out appetizers, main course, and dessert. There is an official cocktail of the event created by Moët & Chandon is The Moët 75. This drink created to celebrate the Golden Globes Golden anniversary.  This will take  1,500 Moët minis, 750 magnums, 500 champagne cocktails, and 125 cases of Moët & Chandon 2006 Grand Vintage Brut for the celebration.

The 75th Annual Golden Globe Awards Anniversary  Menu Preivew 4chion Lifestyle
Mark Held, co-owner of Mark’s Garden. Photo: Magnus Sundholm for the HFPA.

The decor is honoring the red carpet and Golden Anniversary. Centerpieces trimmed with diamonds to kind of represent the diamond anniversary and beautiful red and golden roses. This year’s florist Mark Held states, “I think we kind of got everything into the centerpiece. And we really worked hard on it, because we really wanted to express this is being a very special year,”

This year’s Golden Globes presented by The Hollywood Foreign Press Association will be a fantastic celebration. Tune in on January 7, 2018, on NBC with Seth Meyers hosting.

Recipes for Your Golden Globe Party

The official Cocktail for the Golden Anniversary. 

The Moët 75

4 oz. Moët & Chandon Imperial Brut champagne

1 oz. Volcan de mi Tierra tequila

2 oz. fresh blood orange juice

1 oz. honey

Shake tequila, fresh blood orange juice, and honey into a cocktail shaker and mix until honey is dissolved. Pour mixture into a modern tulip glass. Gently pour chilled champagne. Serve straight up and garnish with a candied blood orange or fresh blood orange slice.

Epicurious has a perfect Beet Risotto recipe for your Golden Globe party.

INGREDIENTS

    • 4 cups low-sodium chicken or vegetable broth
    • 3 medium red or golden beets (about 1 pound)
    • 2 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 1 medium onion, finely chopped
    • 3 1/2 teaspoons kosher salt, divided
    • 1 1/4 teaspoons freshly ground black pepper, divided
    • 1 1/2 cups arborio rice
    • 4 teaspoons white wine or Champagne vinegar, divided, plus more
    • 3 tablespoons heavy cream
    • 4 tablespoons coarsely chopped parsley, divided
    • 2 ounces fresh goat cheese crumbled or parmesan cheese (optional)

PREPARATION

Bring broth and 5 cups water to a boil in a large pot over high heat. Reduce heat to low and gently simmer.

    1. Meanwhile, peel beets, then coarsely shred using a food processor fitted with the shredder attachment or the large holes of a box grater.
    2. Heat a large wide pot or sauté pan over medium-high. Cook butter and oil, stirring occasionally, until butter melts. Add onion and sauté until softened and translucent, about 5 minutes. Add beets, 1 tsp. salt, and 1/2 tsp. pepper and sauté until tender, about 10 minutes more.
    3. Add rice and cook, stirring constantly, about 2 minutes, then add 1 1/2 cups broth, 3 tsp. vinegar, and 1 tsp. salt. Reduce heat to medium and simmer, stirring constantly, until liquid has evaporated. Continue adding broth, 3/4 cup at a time as the rice absorbs liquid, stirring constantly and simmering until rice is tender, 30–40 minutes; season with 1 tsp. salt and 1/2 tsp. pepper halfway through. About 2 minutes before rice is al dente, add cream, 2 Tbsp. parsley, remaining 1 Tsp. vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.
    4. Divide among 4 plates or bowls, then top with goat cheese, if using, and remaining 2 Tbsp. parsley.

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Happy Birthday Freebie Hauls

Happy Birthday Freebie Hauls

Birthdays are a wonderful time in life. Getting dressed up, sharing the day with friends, and loved ones. Freebies for your birthday are a lot of fun. You will gain all year access to great deals, reward programs, and freebies for your birthday for food and beauty.

Happy Birthday freebies

Great Food Birthday Opportunities: 

Happy Birthday freebies

Happy Birthday freebies

Beauty Opportunities 

Tarte sephora 4chion lifestyle

Have a happy birthday and fun gathering your free birthday fun.

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Celebration Food & Wine Oscars® 2017 Governors Ball

Celebration Food & Wine Oscars® 2017 Governors Ball

Following the Oscars® celebrities like Ryan Gosling, Emma Stone, Viola Davis, and Casey Affleck will gather at the Governors Ball. This year the top in the food, pastry, and design gather to showcase their talents. This year is a “Magical Transformation.”

oscras-governors-ball-4chion-lifestyle-as
Wolfgang Puck Oscars® Governors Ball

Chef Wolfgang Puck (23rd consecutive year), chef to the celebrities, will continue this year with whimsy and Hollywood glamour. He has a few traditions coming back with new additions. His executive chef works side-by-side with 300 chefs and 600 waiters to make sure that this evening goes off without a hitch. 

New menu items will include Moroccan spiced Wagyu short rib topped with a parmesan funnel cake; taro root tacos with shrimp, mango, avocado and chipotle aioli; gnocchetti with braised mushrooms and cashew cream; lobster corn dogs; made-to-order sushi, custom poke bowls and an array of shellfish; plus selections of Puck’s signature dishes such as smoked salmon Oscars®, chicken pot pie with shaved black truffles, 2,600 lb. ice raw bar with poke, sushi and shellfish, truffle popcorn, and baked macaroni and cheese. The bite-sized hors d’oeuvres and small plate entrées will pass throughout the evening. 

The cocktails and spirits the Oscar® winners and the guests will enjoy the evening theme. Piper Heidsieck champagne poured from Oscar® themed Magnum and filmmaker Francis Ford Coppola wine. There will be three cocktails designed for Oscar® Gold that includes Hillhaven Lodge (director Brett Ratner’s Beverly Hills mansion’s name) Whiskey. The perfect combination for dinner and celebration.

What is dinner without dessert? Pastries prepared by the pastry team of Kamel Guechida, Monica Ng and Jason Lemmonier will make sure plenty playful innovative desserts for the evening celebration. This will include the much sought after 24 karat gold chocolate Oscar® statues, macaroons, lava cakes, seven flavors of gelato and sorbet, vanilla and red velvet waffles and Takoyaki cake balls. The chocolate buffet includes; caramel cappuccino Oscar® lollipops, Oreo cookie s’more domes and chocolate bonbons in “movie theater flavors” like Sour Patch Kids, Red Hots, and Goobers. A perfect ending to a night celebrating. 

The Academy’s Governors Ball will be held in the Ray Dolby Ballroom at the top-level of the Hollywood & Highland Center. Event producer Cheryl Cecchetto (her 28th year producing the Ball) along with her Sequoia Productions team will create a place to accommodate the expected 1500 guests from Oscar® recipients, nominees, and show presenters. The guest will enter the Ball, and “will transition from a dazzling sea of red to a tricolor motif of eye-popping gold and red on an infinite blanket of white. The unique design of the space has been meticulously created to celebrate Oscar® gold,” said Jeffrey Kurland.

Mark Held of Mark's Garden Academy Awards Governors Ball 4Chion Marketing
Mark Held of Mark’s Garden Academy Awards

Academy Awards Governors Ball floral arrangements by Mark Held of Mark’s Garden. He has provided beauty for the Governors Ball for the past 22 years. The room and tables filled with beautiful white and red roses and magnolias. This will bring the final touch of glamor in the decor.

cynthia-erivo-oscars-governors-ball-4chion-lifestyle-al
Cynthia Erivo Oscars® Governors Ball

The Governor, Kurland, works closely to oversee the menu, décor, and entertainment. This is Kurland’s eight year as the Governor. He is a costume designer and Oscar® nominee. Award-winning singer-songwriter Cynthia Erivo is performing at the Governors Ball.

This year’s party is the celebration that is a Magical Transformation for Oscar Gold winners and guests. The 89th Oscars® will be presented on Sunday, February 26, 2017, at the Dolby Theatre, and televised live by the ABC Television Network.

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Photo Credits:

Richard Harbaugh

Matt Petit

Golden Grandeur ~ Emmys® Governors Ball

Golden Grandeur ~ Emmys® Governors Ball

Emmys® Primtime 4chion lifestyle
69th Primetime Emmys®

Following the Emmys® celebrities like Tracee Ellis Ross, Lily TomlinElisabet Moss, Tituss Burgess, John Lithgow, and Denis O’Hare will gather at the Governors Ball. This year the top in the food, pastry, and design gather to showcase their talents over three evenings at the Governors Ball. This year’s theme is “Golden Grandeur.”

2017 Governors Ball 4Chion Lifestyle
2017 Governors Ball (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

“The 2017 Governors Ball and Creative Arts Governors Ball events will set the gold standard in terms of elegance and environmental sustainability – verifying the two concepts can be compatible,” said Governors Ball Committee Co-Chair, Barbara Cassel. The evening decor will be contemporary and dazzling. The elements of the evening include recycled, repurposed or bio-degradable.

2nd 2017 Governors Ball 4Chion Lifestyle
2017 Governors Ball (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

The decor will use eco-friendly paint, all plants turned into mulch after the event, and the linens, tables, and equipment reused for future events. Sequoia Productions will make sure this is a zero waste evening.

2017 Governors Ball Executive Pastry Chef Frania Mendivil (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

Chef Joachim Splichal and Patina Catering (22nd consecutive year) serving a three-course meal. Executive Pastry Chef Frania Mendivil, brings the Golden Grandeur theme to the pastries masterfully. They will showcase produce at the peak of the season while using culinary sustainability. Patina Catering partners with L.A. Kitchen, a local nonprofit that believes no food go to waste, as well as donating food waste from the celebrations to local farms as compost for the next season of crops.

The menu includes:

2017 Governors Ball Last of the Heirlooms (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

First Course

Last of the Heirlooms Local heirloom tomatoes, dinosaur plum, red quinoa, charred leek vinaigrette, balsamic jelly, basils, and sea salt.

2017 Governors Ball Pan Roasted Filet Mignon (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

Main Course

Pan Roasted Filet Mignon Mission figs, asparagus, purple marble potatoes, roasted red flame grapes, creamy horseradish purée, and whole grain mustard sauce.

2017 Governors Ball Alunga Brown Bar Dulce de leche  (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

Dessert

Alunga Brownie Bar Dulce de leche, roasted cherries, and cherry gel

Main course recipe for your evening glamorous party:

2017 Governors Ball Recipe (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

For the Beef:

Season the beef with salt and pepper, and sear in a pan with 2 ounces olive oil, until caramelized on all sides. Place in oven, and cook to an internal temperature of 128 degrees. Remove from oven cover with foil and let rest 5 minutes. For the Red Wine Sauce: Sauté the 4 tbsp finely chopped onion over low heat for 2 minutes, then pour in the red wine. Add the smashed garlic and thyme, raise the heat, and cook until the wine is reduced by half. Remove the pan from heat and stir in butter, followed by the mustard. Season with salt and pepper.

For the Grapes:

Arrange grape clusters on a baking sheet. Drizzle with a little olive oil, salt, and pepper. Roast in a 450-degree oven about 15 minutes, until skins are crisp, and grapes are slightly softened. For the potato purée: Bake the potatoes until cooked through, peel and pass through a strainer or food mill, and place in a sauce pot. Add cream, then add just enough milk to achieve a loose potato purée, then add butter, horseradish, salt, and pepper. Set aside.

For the Garnish:

Coat asparagus with olive oil and grill the asparagus over high heat for 5 to 8 minutes and cut into thirds. Wrap the purple potatoes in aluminum foil with a light coating of olive oil, salt and a branch of fresh thyme, then bake in a 325-degree oven until cooked, about 20 minutes.

To serve:

Spoon the horseradish potato purée onto the center of the plate. Slice the beef, and place 2 slices on each plate. Pour some red wine sauce over the beef. Garnish each plate with figs, purple potatoes, asparagus and a cluster of grapes. Sprinkle parsley on top.

2017 Governors Ball Sterling Vineyards (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

The evening will have exclusive drinks, wines, and a custom bottle of Sterling Vineyards’ new luxury Cabernet Sauvignon, IRIDIUM. Fuji water will keep the guest hydrated through the evening with their exceptional water and custom straws.

2017 Governors Ball Ferrari Trento Vinyards (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

Sterling Vineyards presents Cabernet Sauvignon, Napa Valley Sauvignon Blanc, and Napa Valley Chardonnay. The Guests entering the Governors Ball will enjoy flutes of Ferrari Brut Trentodoc. Ferrari Trento Vineyards is organic certification awarded, keeping with the eco-friendly dinner. Charles Joly designed a signature Emmy cocktail featuring The Hilhaven Lodge Blended Straight American Whiskey. The signature Emmy® cocktail, Created in partnership with renowned director and producer Brett Ratner,  is a balanced combination of Hilhaven Lodge Fireside Whiskey, Absinthe, spiced pear liqueur, and fresh lemon juice. Throughout the evening, attendees will enjoy the Diageo Luxury Brands collection.

Emmys® 2017 Governors Ball Table Setting (Photo by Matt Sayles/Invision for the Television Academy/AP Images)

This is the country’s largest sit-down dinner for 4,000 Emmy winners, nominees and entertainment luminaries. The evening will be glamorous after the Creative Arts and Primetime Emmys®.

Stephen Colbert Hosts The 69th Annual Primetime Emmy® Awards. Photo: John Filo/CBS ©2017 CBS Broadcasting, Inc. All Rights Reserved.

The 69th Emmy Awards will telecast live from the Microsoft Theater in Los Angeles, Sunday, September 17 (8:00-11:00 PM ET/5:00-8:00 PM PT) on CBS. Stephen Colbert will serve as host.

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Connect here with Governor’s Ball Here:

Sequoia Productions

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Patina Group

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Sterling Vineyard

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Ferrari Brut Trentodoc

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