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.
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
- 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.
- 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.
- In a large bowl, whisk together the egg yolks and cornstarch.
- 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.
- 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. - Strain the custard through a fine strainer to remove any big lumps that might have formed and portion the custard into ramekins.
- 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:
- Combine Ketel One, Chamomile Lavender Syrup, Fresh Lemon Juice, and Cocchi Americano in a shaker.
- 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.
- Roll in Soda Water and strain over fresh ice into a glass.
- Garnish with a manicured lemon twist and fresh lavender sprigs.
** Easy Chamomile-Lavender Syrup
Ingredients:
- Strong Chamomile and Lavender Tea
- Sugar
Instructions:
- Brew 1 cup of strong chamomile and lavender tea; allow to steep for 20 minutes.
- Remove tea bags or herbs.
- Measure remaining amount of brewed tea, stir in an equal volume of sugar (I have reduced sugar without much change in taste) until dissolved.
- 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
