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Tag: Emmys® Nomination

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

Emmys® Governors Ball ~ Under The Stars

Emmys® Governors Ball ~ Under The Stars

The Governors Ball presents an event worthy of 70 years of Emmys®. The event will be a glamours celebration on top of Los Angeles will be under the stars.

Hosting you own Emmys® Party

This is a great time to celebrate you favorite television series and actors. Invite a few friends over for an evening of star gazing and glam. Here are a few ideas for the evening.

  • Decorate the living room with  icicle lights and small strands of starlight-inspired LED lighting
  • Encourage guest to dress in the Governors Ball theme colors blues, purples, silvers, and golds.
  • Design the invites with the same colors above and use stars or small crystals.
  • Create a recipe or two from the Governors Ball
  • Create great pieces for the table or buffet server with metallic fabrics 
  • Use large pillows for extra sitting in the viewing room
  • Set up your own red carpet with a backdrop on a wall in your home
  • Provide fuzzy socks for guests while sitting on pillows
The 2018 Governors Ball Food & Beverage Shoot on Thursday, May 31, 2018 at Patina in Los Angeles. (Photo by Matt Sayles/Invision for the Television Academy/AP Images)
Emmys® Governors Ball Menu

Chef and Founder Joachim Splichal and Patina Catering return to the Governors Ball for the 23rd year to bring an extensive menu matching the sophistication of their Michelin star restaurants.  

Chef Joachim Splichal is widely recognized as the chef that made LA as a premier dining capital of the world. He is hailed as a “Legendary Chef” by Bon Appétit.

The menu is diverse for all foodies. This year includes a large variety of gluten-free, vegan, and vegetarian dishes. The menu includes:

PRE-SET SNACKS
  • Olive Oil Grissini VEGAN
  • Marinated Castlevetrano Olives GF VEGAN
  • Spiced Rosemary Marcona Almonds GF VEGAN
TRAY PASSED HORSD’OEUVRES
  • Ahi Tuna PokeMarinated seaweed
  • Favacado Toast Hass avocado, fava beans, yuzu citrus, toasted brioche
  • Saffron Arrancini Cured Serrano ham, pepper conserva
  • Chili Relleno Sweet baby heirloom bell peppers, vegan walnut-date “chorizo”, almond sauce GF V VEGAN
  • Bamboo Spiked Prime Short Rib Chinese BBQ sauce
  • Crispy Squash Blossom Tempura Fleur d’sel
  • VEGAN Burrata Cheese Balsamic fig relish, savory basil waffle cup
  • Watermelon Radish Baby heirloom tomatoes, lemon oil, smoked salt, savory tomato waffle cup
TRAY PASSED SMALL PLATES
  • Sweet Corn Agnolotti Lime brown butter, toasted hazelnuts
  • Truffle Scented French Fries GF VEGAN
  • Angus Beef Slider Aged cheddar, caramelized onions, tomato aioli, Martin’s potato roll
  • Gooey Grilled Cheese Griddled American cheese, Heirloom tomato soup
  • Filipino BBQ Chicken Skewers Scallion salad, banana ketchup (see recipe below)
  • Gratin of Macaroni Griddled American cheese, heirloom tomato soup
  • Nashville Hot Fried Chicken Slider Dill pickle, savory purple cabbage slaw
  • Olive Oil Poached Salmon Lime soya onions, puffed wild rice, teeny lettuce, soft herbs GF
  • Cashew “Ceviche” Lime marinated cashew, hearts of palm, cucumber, leche de tigre, tiny cilantro, avocado mousse, crispy blue corn GF VEGAN
STATIONARY SMALL PLATES
  • PATINA SPUDS, TRUFFLES AND WILD GNOCCHI
  • JBS Mashed Potatoes GF
  • Lots of cream, lots of butter Brown
  • Butter Potato Gnocchi
  • Summer Truffles GF
  • Summer truffle scented grass-fed butter
  •      Toppings All GF
  •           Smoked bacon Creme fraiche Chives VEGAN
  •           Maldon sea salt VEGAN
  •           Chives
  •           Créme fraiche         
Nick + Stef’s 
  • Hand Carved Flat Iron Steak G F­
  • Red wine bordelaise Signature N+S Caesar Salad Aged parmesan, croutons
  • Cave-Aged Mini Gruyere Popovers
FARMER’S MARKET EDIBLE GARDEN
  • Brentwood Farms Street Corn G. Lime aioli, cotija, tajin spice “Canned Beets” GF
  • Heirloom Babe Farm baby beets, Sonoma goat cheese mousse, California pistachio
  • Farmers Market Chop Salad GF
  • Red quinoa, Chioggia beet, dragon carrot, purple cauliflower, Romanesco, baby heirloom tomatoes, Bloomsdale spinach, shishito pepper, radish, figs, green goddess
  • Valdivia Farms Heirloom Tomatoes G VEGAN Extra virgin olive oil, balsamic molasses, crispy basil Peaches and Cream
  • Summer peaches, house-made ricotta, purple kalelettes, toasted farro, almonds, and honey vinaigrette.
The 2018 Governors Ball Food & Beverage Shoot on Thursday, May 31, 2018 at Patina in Los Angeles. (Photo by Matt Sayles/Invision for the Television Academy/AP Images)
Emmys® Governors Ball Desert

Every party needs a little something sweet. Frania Mendivil, the Executive Pastry Chef at Patina Catering, presents a decadent dessert menu including:

  • Patina Classics ~ Hazelnut Chocolate Feuilletine, chocolate rocher, strawberry rhubarb tart, chocolate croissant bread pudding
  • Mini Mason Jars ~ Harry’s Berries Strawberry shortcake Coconut chia seed tapioca GF VEGAN (see recipe below)
  • Mini Drumsticks
  • White and dark chocolate waffle cones filled with seasonal toppings Milk chocolate waffle cones filled with vanilla Chantilly
  • Mini Tarts Apricot almond, apple vanilla, pear chocolate

There is something for everyone’s liking. Mendivil began baking in her family’s bakery in Mexico.

Emmys® Governors Ball Spirits

The completing the celebrations is a drink just for the evening Enlightenment (see recipe below). This creation is fun and plalyful. The cocktails for the evening include:

  • Enlightenment  The signature sip of the 70th Emmy® Awards Season – An effervescent cocktail featuring strawberry-infused Ketel One Family-Made Vodka, lime juice, honey syrup, Sencha green tea, Chareau liqueur, and yuzu & strawberry pearls that create an unexpected and complimentary pop of flavor with every sip. (signature cocktail at PNR Nominees Event only) 
  • Radiance a familiar yet exotic mix of floral and spice. 

Restoration a revitalizing homage to the classic espresso martini made with Fair Trade cold brew.

  • Labyrinth a refreshing garden-centric sipper boasting notes of fresh, all-natural vegetables. 
  • Sterling Vineyards Iridium Cabernet Sauvignon
  • Sterling Sauvignon Blanc
  • Sterling Chardonnay
  • Sterling Platinum
Emmy® Statues are seen during the 2018 Governors Ball Sneak Peek Press Preview for the 70th Emmy® Awards at the L.A. Live Event Deck on Thursday, September 6, 2018, in Los Angeles, CA. (Photo by Danny Moloshok/Invision for the Television Academy/AP Images)
Emmys® Governors Ball Decor

Cheryl Cecchetto of Sequoia Productions is set the decor to be a full stray night. The evening takes place at LA Life Event Deck. The decor is thousands of twinkling lights suspended overhead. It is sure to be an artful combination of glamorous, sophisticated décor and a visionary dining and entertainment experience. 

Emmys® Governors Ball Fun Facts
  • 600 different lighting instruments
  • 28,800 individual LED lights to create the ceiling installation
  • 1800 lbs dry ice
  • 146, 500 Biodegradable silver and service ware
  • 525 lbs of Harry’s Barries 
  • 525 lbs of Vadiva Farms heirloom tomatoes 
  • 50,400 bite-size hors ‘d oeuvres 
  • 600 Patina Catering servers
  • Lindt Chocolate is the official chocolate confectionery of the Green
    Room named the Lindt Chocolate Lounge
Emmys® Governors Ball Recipes
Filipino BBQ Chicken Skewers

Makes 12 Skewers

1/2 cup soy sauce

1/2 cup banana ketchup

1/2 cup lemon juice

1/2 cup brown sugar

1 tsp finely minced garlic

1 tsp finely minced ginger

1/2 tsp sesame oil

1 tsp kosher salt

1 tsp ground black pepper

4 lbs. organic chicken thigh meat, cut into small cubes

12 bamboo skewers – pre-soaked in water for 30 minutes

1/2 cup finely sliced scallions

1/2 cup additional banana ketchup for dipping (recipe and instructions below)

Combine first 9 ingredients to make a marinade. Marinade the chicken for at least 4 hours,

preferably overnight. Thread chicken onto skewers and brush with oil. Cook over a grill, turning

as needed and brushing with reserved marinade, until charred and cooked through, about 10

minutes. Transfer to serving platter and garnish with sliced scallions and additional banana

ketchup sauce alongside.

Banana Ketchup

2 tablespoons vegetable oil

1/2 cup chopped Vidalia onions

2 tsp finely minced garlic

1 jalape.o seeded and minced

2 tsp finely grated ginger

1/2 tsp ground turmeric

1/2 tsp ground allspice

2 cups mashed ripe bananas

1/2 cup white wine vinegar

2 tbsp honey

1 tbsp tomato paste

2 tbsp soy sauce

1/2 cup brown sugar

Cook onions in vegetable oil over medium heat until soft, about 7 minutes. Add the garlic,

jalapen, ginger, turmeric and allspice, and cook about 1 minute. Add the tomato paste,

bananas, vinegar, honey, soy sauce and brown sugar. Continue cooking an additional 15

minutes, stirring often. Let cool and refrigerate.

Coconut Chia Tapioca

Serving Size: 12, 2.5 oz. cups

Coconut Tapioca

Ingredients

8 cups water

1 cup small pearl tapioca

3/4 cup unsweetened coconut milk

2 tablespoons of sugar

1/4 chia seeds

Pinch salt

Pour 2 cups water in a sauce pan and add the . cup small pearls. Partial cover and simmer over

medium heat. Stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in

the . cup unsweetened coconut milk, add 2 tablespoons of sugar and a pinch of salt. Transfer

to a bowl and let it cool down. Once cooled cover and chill in the refrigerator for at least 2

hours

Passion Fruit Sauce

1/2 cup passion fruit puree

1/2 cup mango puree

1/2 cup sugar

1 tablespoon agar-agar

In a sauce pan boil the passion and mango puree. In a medium bowl add the sugar and agaragar

and stir. Once the puree is boiling add the sugar and agar-agar mix, boil for 5 to 7 minutes

until there is a firm consistency. Once firm pour into medium bowl and let chill in the

refrigerator for at least 10 minutes

Exotic Tropical Fruit Salad

1/2 cup pineapple cut in 1/4 inch pieces

1/2 cup mango cut in 1/4 inch pieces

1/2 cup kiwi cut in . inch pieces

Zest of one lime

Juice of 1/2 lime

1 tsp sugar

1 tsp rice vinegar

1/2 cup simple syrup

Cut the fruit into . inch cubes and add to large bowl. Add the rice vinegar, simple syrup, lemon

zest, lime juice and sugar and using a wooden spoon stir all ingredients until the fruit is coated

with everything

Supper Seed Brittle

1/2 cup Glucose syrup

1 cup Sugar

1/2 cup Sesame seed

1/2 cup Chia seeds

1/2 cup Flax seed

Heat the oven to 300 degrees Fahrenheit. In sauce pan heat up the glucose with the sugar over

high heat until it becomes an amber color. In a large bowl add all the seeds and lightly stir. Add

the hot syrup to the seeds and stir. On a sheet pan, place waxed paper and pour the hot syrup

mixture onto it. Cover the mixture with waxed paper and place in the oven for 5 minutes. After

5 minutes take the mixture out of the oven and use a rolling pin to flatten the mixture until it is

paper thin (make sure to keep the waxed paper on it, otherwise the mixture will stick to the

rolling pan

Additional Garnish

1 package of micro cilantro

12 marigold flowers

Assembly

In a small cup place 1 tablespoon of passion fruit sauce, then add 3 tablespoons of the coconut

tapioca and 3 tablespoons exotic tropical fruit salad. Garnish with supper seed brittle, 3 micro

cilantro leaves and 1 marigold flower.

Enlightenment

1 1/2 oz Ketel One Family-Made Vodka infused with strawberries

1 oz lime juice

3/4 oz honey syrup

1 oz Sencha green tea

1/16 oz Chareau liqueur

Carbonated

Yuzu and Strawberry pearls

Combine the first five ingredients in a shaker over ice.

Pour liquid into carbonating vessel and charge with CO2.

Pour into chilled glass over yuzu and strawberry pearls.

Tie flowering herbs to the outside of the glass to finish.

The Emmys® know how to through a party that is star worthy. What is your favorite show on television? Post your answers on social media using #4ChionStyle. 

The 70th Emmy® Awards will telecast live from the Microsoft Theater in Los Angeles, Monday, September 17 (5:00 – 8:00 PM PT) on NBC. Colin Jost and Michael Che, will co-host.

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Robot Chicken ~ Emmys® Red Carpet

Robot Chicken ~ Emmys® Red Carpet

Mike Fasolo (writer), Tom Root (writer), Matthew Senreich (creator), and Deirdre Devlin (writer) Emmy’s Creative Arts 2016 Red Carpet 4Chion Lifestyle

Mike Fasolo (writer), Tom Root (writer), Matthew Senreich (creator), and Deirdre Devlin(writer) join us on the red carpet at the Emmy® Creative Arts Awards. Robot Chicken is on Cartoon Network’s Adult Swim.

Seth Green, actor, and Matthew Senreich created this comedy hit. The series uses action figures and incorporates pop culture parodies. The story draws in audiences of all ages by using the past and present pop culture references.

The team enjoys working together on the series-together. The ability to work with such a creative topic that draws in from pop culture makes this fun instead of work. The work continues to grow and improve each season. Thanks to the talent on the show and the many actors and actresses that take part.

This is the longest running series for Adult Swim on Cartoon Network. The team works hard to keep the stories creative and not become pigeon-holed. They said each day is successful with the crew because they fed off each other’s positive energy and uniqueness.

Robot Chicken took home 1 Emmy at The Creative Arts for Outstanding Individual Achievement in Animation.

Photo credit Raymond L Forchion Jr.

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“That’s All Folks” The Talented Bob Bergen Voice of Porky Pig

“That’s All Folks” The Talented Bob Bergen Voice of Porky Pig

theatre

Bob Bergen, the voice of Porky Pig, joins us on the red carpet at the Emmys® Creative Arts Awards with a little voice over of Porky Pig. His talent is vastly beyond Porky Pig. His voice overs include television and movies. His résumé includes commercials, Wall E, Toy Story, and Star Wars: The Clone Wars to name just a very few.

His dream to do the voice of Porky Pig started at the age of 5. He told his mother he wanted to be Porky Pig. When he was 14 he started by reaching out to Mel Blanc, the voice-over actor for Porky Pig, at the time. He took the advice provided by Mel Blanc and when the time was right he achieved his dream. This voice over actor performs the iconic role providing tears, laughter, and memories that will live on for generations to come.

Bob Bergen’s talents have benefited from the Television Academy for decades. He is a member of the Board of Governor for Television Academy Performers Peer Group. Bob Bergen, an active member since in 1994, provides service on the:

  • Daytime Committee
  • Executive Committee
  • Governors Ball Committee
  • Governors Award Committee (Chair)
  • Membership Committee
  • Co-host and announce of Daytime Creative Arts Emmys® Awards
  • Membership Committee

He states, “there are 107 events held with the Television Academy.” Each event takes the time to honor and celebrate each nominee, show, and talent.

Bob Bergen is excited to share that Lily Tomlin Television Academy Governor, is honored during the 23rd Screen Actors Guild (SAG) Awards show in January. She will be receiving the Lifetime Achievement Award. He also had great accolades for Kathy Bates and her exception career.

Bob Bergen’s daily success is showing up and being present. This daily success is present in his life since his first phone call with Mel Blanc. He ended the interview with the classic Porky Pig, “That’s All Folks!”

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Kether Donohue Celebrates ~ Grease Live

Kether Donohue Celebrates ~ Grease Live

Emmy's Creative Arts 2016 Red Carpet 4Chion Lifestyle
Emmys® Creative Arts 2016 Red Carpet

Kether Donohue joins us on the red carpet at the Emmys® Creative Arts Awards. She comes with a strong background in television, theater, and film. She is an actress, producer, director, and writer. Her performance in Grease Live as Jan provides comic relief. 

Donohue embraced her career from an early age growing up in New York. She attended a performing arts high school and graduated from Fordham University with a concentration in film. This training prepared her for each role she has undertaken.

Taking on the iconic role Jan in Grease Live took some time to create the character into a new modern role while capturing Jan’s essence. Donohue states, “The directors provided an atmosphere for me to explore, make mistakes, and hone in on the character for this production.” This allows for Jan to come to life for a new generation. 

Her career has spanned decades. She has worked with theater allowing for her to interact with the audience and crew during a performance. She moved on to voice-over work. This took some time to get used to being alone in a room during a performance. Each role has provided insight to her next performance.

Her beauty in a Vivienne Westwood corset cocktail dress and Prada shoes grace the runway, but her intellect and passion to each role she embraces were clearly demonstrated. She is in You’re the Worst on FX Networks.

Grease Live awarded 5 Emmys® for Outstanding Lighting Design Lighting Direction For A Variety Special, Outstanding Technical Direction, Camerawork, video control for a limited series, movie, or special, Outstanding Special Class Program, Outstanding Directing A Variety Special, and Outstanding Production Design For A Variety Nonfiction Event Or Award Special.

She joined Vanessa Hudgens and Julianne Hough on the red carpet, her co-stars.

Vanessa Anne Hudgen Julianne Hough Kether Donohue Red Carpet Emmys 4Chion Marketing
Vanessa Anne Hudgens, Julianne Hough, & Kether Donohue Emmys® Creative Arts 2016 Red Carpet

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